Thai Coconut Curry Chicken Thighs

When I was sitting at work yesterday thinking of what I was going to make for dinner, I couldn’t help but remember a new Thai restaurant just opened up by our house. The hubby and I have been wanting to try it FOREVER it seems like, but since both of us are on a budget at the moment, I decided to concoct a recipe of my own!

This Thai Coconut Curry Chicken Thigh recipe was perfect for a inexpensive, delicious dinner! I had the majority of the ingredients at home, so all I needed to get was a couple little things that I didn’t have lying around.

I made enough curry chicken for the hubby and I last night and then some for lunch today, but you can play around with the portions as much as you want!

 

Ingredients :

  • 6 – 7 chicken thighs (depending on how much everyone eats)
  • 1 – 2 tbsp olive oil
  • 4 cloves garlic, minced (I added a lot because I love the flavor of garlic, but add as much as you want – although, I would add at least 3 cloves)
  • 1 can (13 oz) lite coconut milk
  • 2 tbsp red curry paste (I bought a small jar of the red Thai curry paste)
  • 1 tbsp grated ginger
  • 1 cup chicken broth
  • 5 – 6 cups jasmine rice (this also depends on how much everyone eats)
  • 3 chopped green onions
  • handful of chopped cilantro
  • salt and pepper to taste

Directions :

  1.  Heat olive oil in deep skillet. When hot, add the chicken thighs and cook until browned on each side.
  2.  Remove chicken from skillet, and add red curry paste, grated ginger and minced garlic and combine to form a paste until fragrant.
  3.  Add coconut milk, salt, pepper and chicken broth and stir to combine all ingredients, getting all the brown “crud” off the bottom of the pan (The crud adds a TON of flavor to any dish!) Add cooked chicken back in and nestle in the coconut sauce.
  4.  Place lid on top of the pan and simmer medium – low for about 15 minutes
  5.  Serve with chopped green onions and chopped cilantro on top

 

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