I can’t seem to get enough Thai food lately. I’m not sure if my body is craving the spice to kick this nasty summer cold I can’t seem to shake, or if I’m just obsessed with the flavors and colors. Regardless, I love Thai food, and I especially love coconut curries.
I was recently inspired to cook a pot of coconut chicken curry at home. You can pack a ton of vegetables, textures, colors and flavors into one dish that is both healthy and delicious.
I went to the grocery store with no idea of what I was going to cook for dinner. I like to walk through the produce section and see what looks fresh and interesting. I saw a nice head of cauliflower, a red bell pepper and some beautiful bok choy and my thoughts immediately turned to Thai. Plus, I always keep thai chilis and kaffir lime leaves in my freezer at home for a rainy day.
Coconut Chicken Curry
2 T coconut oil
2 small chicken breasts, cut into 1” cubes
½ red onion, medium dice
1 parsnip, small dice
2 carrots, small dice
1 red bell pepper, medium dice
½ head cauliflower, cut into small florets
1 can coconut milk
4 cups chicken stock (approximately)
4 kaffir lime leaves
2 thai chilies (sliced thin)
2 T green curry paste
Lime juice to taste
Fish sauce to taste
- Heat a heavy bottom pot (i.e. 5 qt Le Creuset French Oven) over medium heat until hot. Add coconut oil.
- Season chicken breasts with salt and pepper and sear until golden brown. Remove from pan and set aside.
- Add onions, parsnips, carrots and cook for 5-8 minutes, or until halfway cooked.
- Add red bell pepper and cauliflower. Season vegetables with salt and pepper.
- Add coconut milk and enough chicken stock to cover vegetables.
- Bring to a boil and lower to a simmer. Add lime leaves, thai chilies and curry paste.
- Simmer for about 10 minutes, until cauliflower becomes tender.
- Adjust seasoning with lime juice and fish sauce.
This can be eaten as is or served over steamed rice.
Who needs chicken noodle soup when you’ve got coconut chicken curry?