Thai Chicken Curry

  • Difficulty: Medium
  • 30 minutes
  • 4 servings

Thai food usually brings together a combination of sauces, aromatic herbs, and lots of seasonings. Having chicken, mushrooms, and vegetables, this curry is a complete meal. If you prefer it less spicy, just feel free to use fewer jalapeno seeds!

Ingredients Needed for Thai Chicken Curry

1 tablespoon canola oil
1 ½ pound of chicken breast, cubed
2 tablespoons of curry powder
1 tablespoon garlic powder
salt
7 ounces of shimeji mushrooms
1 jalapeno, sliced
1-2 teaspoons of tamari
1-2 teaspoons fish sauce
1 tablespoon ginger root, peeled and grated
1 teaspoon lime zest
1 cup unsweetened coconut milk
6 ounces of green beans, boiled
2 tablespoons of lime juice
¼ cup fresh cilantro, chopped

How to Cook Thai Chicken Curry

  1. Heat the canola oil in a skillet and add the chicken pieces in it.
  2. Sprinkle curry powder, garlic powder, and salt. Stir and cook until golden, for about 5 minutes.
  3. Season with salt. Stir in the mushrooms, jalapeno, tamari sauce, fish sauce, ginger, and lime zest. Cook and stir for 2-3 minutes.
  4. Add the coconut milk and simmer for 10 minutes or until the chicken is cooked through.
  5. Add the green beans, lime juice, cilantro and cook for 2 more minutes.

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