Thai Chicken Curry with Coconut Milk & Vegetables 

Ingredients

• 1½ lbs. boneless skinless chicken thighs,
  cut into bite-sized pieces

• 1 tbsp avocado oil

• 1 medium onion, diced

• 2 carrots, thinly sliced

• 2 celery stalks, diced

• 1 zucchini, diced

• 2 tomatoes, chopped

• 3 scallions, sliced

• ½ cup cilantro, chopped

Curry Sauce

• 2–3 tbsp red curry paste
  (2 for mild-medium, 3 for more restaurant-style flavor)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp curry powder

• 1 can coconut milk (13–14 oz)

• 1 cup chicken broth or water

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1–2 tsp brown sugar or honey

• Juice of ½ lime if you have one

Directions

Brown the chicken

Heat 1 tbsp avocado oil in a large deep skillet or Dutch oven over medium-high heat.

Lightly season chicken with salt and pepper.

Cook chicken about 5–6 minutes until lightly browned. Remove to a plate.

Cook vegetables

In the same pan add:

• onion

• carrots

• celery

Cook 5 minutes until beginning to soften.

Add:

• zucchini

• tomatoes

Cook another 3–4 minutes.

Bloom the curry paste

Push vegetables slightly to the side.
Add:

• garlic

• ginger

• red curry paste

• curry powder

Cook for 1 minute stirring constantly. This deepens the flavor a lot.

Make the sauce

Pour in:

• coconut milk

• broth/water

Stir well until smooth.

Add:

• fish sauce

• soy sauce

• brown sugar/honey

Return chicken to the pan. Bring to a gentle simmer.

Cook uncovered 12–15 minutes until chicken is fully cooked and sauce slightly thickens.

Finish

Turn off heat and stir in:

• scallions

• cilantro

• lime juice

Taste and adjust:

• more fish sauce for salt/umami

• more lime for brightness

• a little sugar if too spicy

Serve over rice.

A few optional upgrades if you happen to have them:

• basil

• spinach

• peanuts or cashews

• sriracha

• extra coconut milk for a milder curry