RED CURRY CHICKEN THIGHS


I’ve always loved thai food and especially a big curry dish. For a while I was intimated to cook a dish like curry because I thought it would be too complicated, but turns out, it’s pretty easy! Not to mention, it comes out so good and makes your home smell amazing… give it a try!

Here’s what you’ll need:

  • 2 tbsp avocado oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ground ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb cooked boneless chicken thighs. cut into pieces
  • 3 tbsp red curry paste
  • 2 tbsp coconut aminos
  • 2 tsp fish sauce
  • 1 chili pepper, chopped (omit for less spice)
  • 1 can coconut milk
  • optional: rice or cauliflower rice for serving, cilantro, lime

Begin by heating avocado oil over medium heat on a large pan. Add in chopped onion and garlic and simmer until the onions are soft and translucent. Mix in the ginger, salt and pepper and simmer a few more minutes.

Once the onions have soaked up the ginger, add in your cooked chicken thighs, curry paste, coconut aminos, fish sauce and chili pepper. Let cook for 5-10 minutes and mix everything to look uniform.

Pour the entire can of coconut milk over the chicken and stir to combine with curry paste. Bring the mixture to a simmer and remove from heat.

Serve immediately with cauliflower rice or any other kind of rice and top with cilantro, lime, and more chili peppers.


RED CURRY CHICKEN THIGHS

Ingredients:

  • 2 tbsp avocado oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp ground ginger
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb cooked boneless chicken thighs. cut into pieces
  • 3 tbsp red curry paste
  • 2 tbsp coconut aminos
  • 2 tsp fish sauce
  • 1 chili pepper, chopped (omit for less spice)
  • 1 can coconut milk
  • optional: rice or cauliflower rice for serving, cilantro, lime

Instructions:

  1. Begin by heating avocado oil over medium heat on a large pan. Add in chopped onion and garlic and simmer until the onions are soft and translucent. Mix in the ginger, salt and pepper and simmer a few more minutes.
  2. Once the onions have soaked up the ginger, add in your cooked chicken thighs, curry paste, coconut aminos, fish sauce and chili pepper. Let cook for 5-10 minutes and mix everything to look uniform.
  3. Pour the entire can of coconut milk over the chicken and stir to combine with curry paste. Bring the mixture to a simmer and remove from heat.
  4. Serve immediately with cauliflower rice or any other kind of rice and top with cilantro, lime, and more chili peppers.

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