Coconut and curry are blended together so nicely. This is a great cold weather dish.
Ingredients
4 deboned and skinned chicken thighs cubed
1 small- medium yellow onion
1/3 cup diced green pepper
3 Tbsp Pataks Mild Curry Paste
1 14 oz can of coconut milk
1 Tbsp coconut oil
Directions
Heat coconut oil on medium high heat. Add cubed chicken that has been brought to room temperature. Sear the chicken on all sides. Remove from pan.
Add onions and green peppers to the pan over medium heat and cook until the onions are translucent. Remove from pan.
Add the Pataks Curry Paste to the pan and stir, once you see oil coming out of the paste you are ready to add the coconut milk.
Slowly whisk in the coconut milk making sure there are no lumps. Bring to a simmer, then add in the cooked chicken, onion and peppers. Turn the heat down to low and allow to simmer 30 minutes.
Serve over Jasmine Rice or Basmati rice.
One response to “Coconut Curry Chicken”
[…] Check out our other great chicken thigh recipes: Bacon Wrapped Marinated Chicken Thighs, Coconut Curry Chicken. […]