This is one of my most favorite recipes that has also become a staple for quite a few of my friends and family. If I ask my kids what chicken dish they want - chicken coconut curry will be the answer 9 out of 10 times. I use the Thai Kitchen Green Curry Paste for seasoning and it is amazing! As a bonus, it all cooks in one pot!
Ingredients and method:
3 medium chicken breasts
2 zucchinis
1 small red onion
4 garlic cloves
1 red bell pepper
1 can rinsed garbanzo beans
2 cans coconut milk
2 tbsp Thai Green Curry paste
1 tbsp corn starch (optional)
1 cup cilantro leaves
Cooking olive oil and salt
Bok choy optional, can be added at the end with cilantro.
Step 1
Cut chicken breasts in 2 inch, thin pieces and start frying in a Dutch oven or a medium pot. Once chicken is all white and almost fully cooked add onions thinly cut in semi circles and zucchinis chopped in 1/2 inch semi circles. Fry on medium-high for about 7 minutes, until zucchinis start to become a little softer, add finely chopped garlic and bell pepper sliced in 2 inch long, thin strips. Fry another 5 minutes. All the frying is done at this point, let's move to the sauce, all in the same pot.
Step 2
Add rinsed garbanzo beans, Thai Green Curry paste, mix well and pour in the coconut milk. Bring to boil and cook for a few minutes. At this point if you want the sauce to be thicker, add the corn starch and cook for a few minutes until sauce becomes thicker. taste for salt. Add cilantro leaves (and optional bok choy which is so great for maintaining strong bone health) and turn off the heat.
Step 3
Serve with fluffy basmati rice (cooked based on packaging directions).