When I have left over chicken, the last thing I want the next day is chicken. This recipe is the perfect way to add a new bold flavor and completely transform your leftovers.
Curry always takes me back to my study abroad trip in Thailand. You know when people say that the Westernized versions of worldwide cuisines are dramatically different? They are completely right. No American Thai restaurant could have prepared me for the street food in Bangkok. When unfamiliar food becomes your basic diet, no matter how adventurous you are, I found that my whole group after week one would lean towards a dish that brought out familiarity and comfort to them. For me, this dish was the Coconut Thai Curry!
I will honestly say, I have taken the Westernized version of the dish, but my main goal with this recipe that was create something that is simple and realistic to the everyday cook! Also, unlike most coconut curry, this recipe is less of a soup and more of a entrée. Even if you are hesitant about curry, give this recipe a try! I can bet that you will be pleasantly surprised with the flavor!
Quick Chicken Coconut Curry
Prep time- 5 minutes
Cook time- 25 minutes
(I encourage you to change up the vegetables to fit what you have in your fridge!)
- 1 cup jasmine rice, white or brown (Quinoa is also a great healthy substitute.)
- 3 left over chicken breasts or raw chicken breasts, cubed
- 1 cup of coconut almond milk or canned light coconut milk
- 1/2 cup of pineapple, diced (adds a natural sweetness)
- 1 tablespoon of curry powder
- Coconut oil or olive oil for cooking
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, peeled and grated
- 1 zucchini, sliced into rounds
- 1 cup of fingerling potatoes, sliced in rounds (you can really use any type of potato.)
- 4 large carrots, sliced length wise into long thick strips
- 1 cup of butternut squash, diced
- 1/2 cup of mushrooms, roughly chopped
- Salt and pepper to taste
- Cilantro, lime, and green onion for garnish
- Cooking the rice- Begin by cooking the rice in a medium saucepan with a tight fitting lid. Combine the rice and 1 1/2 cups of water. Add about 1/2 teaspoon of salt and bring to a boil. Reduce heat and simmer for 18 minutes with the lid on. Remove from heat and allow to sit covered.
- Heat a wok or large frying pan to medium-high heat. Add about a tablespoon of coconut oil. Add all of the vegetables with the garlic and ginger. Season with salt and pepper. Cook until the vegetables are tender and set aside in a bowl. (I put them in a warm oven, 180 degrees, to keep warm.)
- In the same wok or pan, add a little more oil and being to heat the chicken. (if raw chicken, cook in the chicken through completely.)
- Add the coconut milk, pineapple, and curry powder to the chicken. Allow the coconut milk to reduce and coat the chicken. This will take no longer than 5 minutes. (If you prefer more of a liquid sauce, take the pan off the heat earlier.)
- To serve, place rice down on the plate and add vegetables over the top. Add the curry chicken over the top of the vegetables and garnish with cilantro, green onion, and lime.