Thai Curry Chicken
Published Apr 28, 2020
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Chicken is a staple in cuisines all over the world. Here is a Thai Curry Chicken dish to liven up your usual chicken dinner!
Thai Curry Chicken
Ingredients
- 1⅔ cups coconut milk
- ⅓ cup tomato passata or tomato puree
- 4 tablespoons natural creamy peanut butter
- 3 tablespoons Thai red curry paste
- 2 cloves garlic, - minced
- 1½ teaspoons coconut sugar
- 2 tablespoons solid coconut oil, - for frying
- 4 bone-in, skin-on chicken thighs, - carefully washed and patted dry
- 3 tablespoons fresh lime juice
- ⅓ teaspoon kosher or fine sea salt
- ⅔ cup fresh mint leaves, - for garnish
- ⅔ cup peanuts, - for garnish
- 3-4 lime wedges, - for garnish
- 1 yellow chili, - thinly sliced, for garnish
- 1 red chili, - thinly sliced, for garnish
Instructions
- In a large bowl, mix together the coconut milk, tomato passata, peanut butter, curry paste, minced garlic, and coconut sugar, until well combined and creamy. Set aside.
- Heat coconut oil in a large pan or skillet over medium-high heat. Sear the chicken until browned on both sides (about 5 minutes each side). Lower the heat to medium, add the sauce, and bring to a boil. Cover and continue cooking for 15 minutes. Take the lid off, turn the heat to low, and allow the sauce to thicken (about 10 minutes). Once thick, stir in the lime juice and season with salt. Take off the heat and garnish generously with fresh mint leaves, peanuts, lime wedges, and sliced chillies.
- Serve hot, preferably with cooked rice or gluten-free bread.
Notes
Tip: If you're not a big fan of spicy food, you can use 1 bell pepper instead of 2 chilies.
Nutrition
Calories: 845kcalCarbohydrates: 20gProtein: 37gFat: 72gSaturated Fat: 34gCholesterol: 142mgSodium: 217mgPotassium: 1026mgFiber: 5gSugar: 6gVitamin A: 2529IUVitamin C: 47mgCalcium: 106mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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