Thai Coconut Chicken Curry

Happy Sunday! I hope you have enjoyed your weekend and are gearing up for Halloween this week. I know I am!

I have another fabulous blogger friend sharing a recipe today. Pam from Over the Big Moon (pictured on the left) has such a fun personality and is one creative gal. Her blog is full of all kinds of DIY tutorials, free printables, and so much more. Head over and check it out!

Hey Cupcake Diaries Readers! I’m Pam and I blog with my good friend, Lisa, at Over the Big Moon!  At Over the Big Moon we basically share the things that are going on in or for our homes and families! We share lots of FREE Printables, Pre-K Packs, Everything Elf on the Shelf (all in one place), Disneyland Tips and Tricks, recipes and more!

I’m excited to be here today, sharing with you my new obsession – CURRY!  I don’t know why I went to so long in my life not eating it!  Why didn’t anybody tell me about the goodness I was missing out on?

I had to learn to cook it, because let’s be honest, I can’t afford to go out multiple times a week!  haha 🙂  One of my favorite things about making my own curry is that I can customize it with my favorite ingredients!  So, today I’m sharing my favorite Thai Coconut Curry that is perfect for Fall thanks to the hint of cinnamon in it!!  Enjoy!

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Thai Coconut Chicken Curry

Ingredients

• FOR SAUCE:
• 3 Tbsp cooking oil
• 1 yellow onion chopped
• 6 cloves of garlic minced
• 2 cans coconut milk
• 3 Tbsp red curry paste
• 2 Tbsp fish oil
• 1 tsp. cinnamon
• 1 tsp. cumin
• 1 tsp. tumeric
• fresh ginger shaved
• FOR SOUP:
• 1 small rotisserie chicken shredded
• 1 large zucchini diced
• 1 large red potato diced
• 1 bunch of asparagus chopped
• 1 bunch of green onions chopped
• 1 c. mushrooms diced
• 1 handful cilantro

Instructions

• In a pot, add cooking oil and cook the chopped yellow onion on medium-high heat. Add garlic cloves and cook for 30 seconds until the aroma is strong.
• Add coconut milk, red curry paste, fish oil, cinnamon, cumin, and ginger. Bring sauce to a boil and turn heat to medium.
• Add the diced potatoes, zucchini, asparagus, mushrooms and green onions to the sauce. Feel free to add any other vegetable that you prefer! Red peppers are very common in curry. Allow to simmer for 45 minutes to an hour on a medium-low heat. Turn down to low once you know you potatoes are cooked through.
• While curry is simmering, cook the rice.
• Top with cilantro and serve over rice.

Seriously, doesn’t it look tasty?!?  Enjoy!!

Be sure and catch up with us on Facebook, Instagram and Pinterest (Pam and Lisa) and check out some of our most popular posts:

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Alli

Alli is the food blogger and photographer behind Cupcake Diaries. Nestled in Northern Utah with her four young boys, hubby, and a full pantry, she loves baking all kinds of treats as well as quick and easy meals for her family. What started out as sharing a few recipes with family members here and there soon turned into a full-functioning recipe blog with readers from all around the world! Alli is a full-time mom who enjoys music, holidays, and spending time with her family.

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