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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.