Thai Curry Chicken

Updated December 16, 2019: This is no longer on Pinterest! I am very relieved to have made a copy! This is one of my most often used recipes.

A Pinterest keeper! This is a delicious meal with both chicken or shrimp. I'm posting it here with my own personal changes, originally found on the Susannah's Kitchen blog.

There are two ways to do this, one quick, one slow. The quick version includes either pre-cooked chicken or shrimp; the slow version includes cooking the meat.

2 Tbsp coconut oil

2 Tbsp red Thai curry paste
1/2 large yellow onion

1 clove garlic, minced

1 x 13.5oz can coconut milk

1 Tbsp brown sugar

1/2 red bell pepper

1/2 cup fresh green beans or sliced carrots

salt and pepper to taste

1/2 small deli-roasted chicken, warmed, cut up

1/2 lime, freshly squeezed

Fresh Thai basil *

Heat the oil in a large pan and add the red Thai curry paste. Stir for a minute to release the curry's aromas, then add the garlic and onion. When they're translucent, add the coconut milk and brown sugar. Stir to combine.

Add the bell pepper and green beans or carrots. Cook vegetables on low until al dente, stirring occasionally. Add the warm roasted chicken or precooked shrimp and fresh lime juice right before serving. 

Garnish with basil and serve with Jasmine rice.

Serves 2-4.

Notes:

*Google tells me that if Thai basil isn't available, a small piece of star aniseed works. I like to combine the sauce ingredients and let it simmer with the aniseed in it to really blend the flavours.