Thai Red Coconut Curry

TDive into the flavors of Thailand with this easy, quick, and delectable Thai Red Coconut Curry. While it may not be traditional, this recipe uses store-bought curry paste and coconut cream to deliver a dish that closely resembles the authentic experience you would enjoy at a Thai restaurant. Perfect for busy weeknights, this comforting curry is best served with fluffy basmati rice.

Ingredients

• 🥥 2 tablespoons coconut oil
• 🧅 2 cups baby onions, peeled
• 🍗 2 chicken breasts, cut into cubes
• 🧄 2 garlic cloves, minced
• 🌶️ 4 oz Thai red curry paste
• 🥥 1 can (13.7 oz) coconut cream
• 🥥 1/2 cup unsweetened shredded coconut
• 🍚 Serve with basmati rice
• 🍋 Optional: Lime wedges for garnish
• 🌿 Optional: Cilantro for garnish

Instructions

1. Prep the Ingredients: Start by peeling the baby onions and cutting the chicken breasts into cubes of roughly the same size as the onions for even cooking. Mince the garlic cloves and set aside.
2. Cook the Onions: In a large skillet or wok, heat 2 tablespoons of coconut oil over medium heat. Add the baby onions and sauté until they become translucent and slightly golden, approximately 5-7 minutes.
3. Add Chicken and Garlic: Introduce the cubed chicken breast to the pan and cook until the pieces begin to brown on all sides, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Incorporate Curry Paste: Add 4 oz of Thai red curry paste to the pan. Stir well to coat the chicken and onions with the paste, allowing the flavors to cook together for about 2 minutes.
5. Pour in Coconut Cream: Reduce the heat to a simmer and carefully pour in the can of coconut cream. Stir until well blended, ensuring the curry paste is fully incorporated.
6. Add Shredded Coconut: Stir in 1/2 cup of unsweetened shredded coconut, letting it absorb into the sauce and thicken the curry.
7. Simmer the Curry: Let the curry gently simmer for 10-15 minutes, allowing all the flavors to meld together and the chicken to become fully cooked and tender.
8. Serve: Serve the curry hot over a bed of basmati rice. Garnish with fresh cilantro and lime wedges if desired.

Additional Information

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4
• Equipment: Large skillet or wok, cutting board, knife, wooden spoon

• Cooking Tips: Feel free to adjust the spice level by varying the amount of curry paste. For a vegetarian version, substitute the chicken with tofu or mixed vegetables.

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Thai Red Coconut Curry