Monday, June 2, 2014

Thai Coconut Curry Chicken with Jasmine Rice

This is one of my easiest, most delicious recipes! I just gave the recipe to my friend and she loved it! The good part is, it is just as delicious re-heated so it makes for a good lunch for work. The pictures don't do this meal justice. Just trust me it's amazing!


3 Tablespoons of yellow curry sauce
1 can of coconut milk
1 tomato
4 garlic cloves
4 tablespoons of butter
1-2 lbs of chicken thighs
Green onion for garish
Your choice or rice to serve it over ( I used Minute Jasmine Rice)
Red pepper flakes for garnish if you want a kick


You will need 2 separate frying pans, 1 medium and 1 large. Add 2 tablespoons of butter to the medium frying pan and 2 tablespoons of butter to the large frying pan. Put both on medium heat. While the butter is melting, chop up your garlic cloves into small pieces along with the onion. Add the garlic and onion to the medium frying pan and stir well. Next, take the curry sauce and coconut milk and add them to the large frying pan. Stir well. Bring this to a boil. While this is warming up, cube up the chicken thighs into 1 inch by 1 inch sized pieces. Also be sure to trim off any unwanted fat. Chop up your tomato. At this point, the onion and garlic should be well cooked. Add this mixture to the large frying pan with the curry mixture. Next, add the cubed up tomato and chicken. Keep this covered at a low boil for about 30 minutes or until the chicken is cooked through. Serve over your favorite rice (I used minute rice because I work full time!) Garnish with chopped green onion and red pepper flakes in the picture below. Enjoy!