Green Coconut Chicken Curry from The Organized Cook Weekly Meal Plan

Thai Chicken Curry

Thai Chicken Curry

Thai Chicken Curry

Ingredients

  • boneless skinless chicken breasts- 2 lbs (If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, use 3-4 lbs)
  • red bell pepper - 1, diced
  • coconut milk - 1 14oz. can
  • green curry paste - 2 tbspns
  • thai fish sauce - 2 tbspns
  • bamboo shoots, sliced - 1 8oz. can, drained
  • chicken broth - 1 14oz. can
  • long grain rice, white or brown - 1 cup
  • Staples
  • canola or vegetable oil- 3 tbspns

Instructions

  1. Dice chicken breasts into 1-inch chunks
  2. Heat a few tablespoons oil over medium-high heat in deep skillet; add chicken and sauté until cooked, approximately 5 minutes
  3. If you're cooking more chicken than needed to store for dinner later on in the week like Weekly Meal Plan, once chicken is cooked, scoop out about half of the cooked chicken and store in the refrigerator.
  4. Add to chicken in skillet: red bell pepper, coconut milk, curry paste, fish sauce, drained bamboo shoots and chicken broth, then bring to boil
  5. Once boiling, reduce heat to low and simmer for approximately 5 minutes
  6. Rice:
  7. In large saucepan, bring 1 cup rice and 2 cups water to boil
  8. Cover and reduce heat to low until water is absorbed, approximately 20 minutes
http://tonispilsbury.com/thai-chicken-curry/

 

Weekly Meal Planning For Busy Families

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Trackbacks/Pingbacks

  1. Tuesday Night Dinner: Thai Chicken Curry - Recess - July 9, 2013

    […] Thai food recipes out there and Recess just happens to have one from the Organized Cook.  Thai Chicken Curry is not only delicious (and not that complicated), it’s also […]

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