Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

One Pan Thai Chicken Curry

Flavourful one-pan Thai chicken curry, simmered in a rich, aromatic sauce for an easy, satisfying meal.

Prep: 10 mins

Cook:30 mins

Level: Intermediate

Serves: 4

Contains: Coconut

Ingredients

  • 1 tbsp. coconut oil

  • 4 cloves garlic, minced

  • 1 lb. (450g) boneless skinless chicken thighs

  • freshly ground salt & pepper

  • 1 tbsp. freshly grated ginger

  • 5 spring onions, chopped

  • 1 red pepper, sliced

  • 8 oz. (230g) green beans, ends trimmed & cut into pieces

  • 2 carrots, sliced

  • 14 oz. (400ml) can coconut milk

  • ½ cup (120ml) chicken stock

  • 1 tbsp. yellow curry powder

  • 1 tsp. ground turmeric

  • 1 lime, juiced

  • 1 cup (210g) brown basmati rice

To garnish:

  • 4 tbsp. coriander, chopped

  • 2 spring onions, sliced

Method

  • Heat the coconut oil in a large deep pan over a medium-high heat and cook half of the garlic for 1 minute. Add in the chicken and season with salt and pepper. Cook the chicken for 4-5 minutes on each side, until golden. Remove the chicken from the pan and transfer to a plate.

  • In the same pan, add the remaining garlic, ginger, chopped spring onions, red pepper, green beans and carrots. Sauté over a medium heat for 3-4 minutes.

  • Add the coconut milk, chicken stock, curry powder, turmeric and lime juice to the pan, stir well to combine. Bring to a simmer, then add in the rice.

  • Place the chicken on top, then reduce the heat to low, cover the pan and cook for 20 minutes, until the liquid has been absorbed and the rice is cooked.

  • Serve immediately, garnished with coriander and spring onions.

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