Protective & Delish Recipe of the week – Thai Chicken Curry

Thai Chicken Curry

By Marti Wolfson


Thai cuisine is one of my favorite kinds of food to eat and create because the flavors leave the taste buds satisfied and the ingredients are so good for you, using anti cancer herbs and spices, coconut oil and milk, and a variety of vegetables. Try this easy one pot meal and feel free to mix and match your favorite vegetables or substitute shrimp and tofu for the chicken. 



1 Tbsp organic coconut oil
2 garlic cloves, minced
2 tsp fresh minced ginger
1 medium onion, finely diced

2 tsp curry powder
1 cup chicken stock
1 can light coconut milk
1 large sweet potato, peeled and cut into 3/4″cubes
1/2 lb green beans, ends trimmed and cut into bite sized pieces

1/2 cup red bell pepper, chopped

sea salt

2 cups cooked chicken, shredded or cut into bite sized pieces
Fresh cilantro or basil, for garnish

1/2 lime



In a large saucepan, heat the oil on medium. Add the garlic, ginger, onion and a pinch of salt and saute until soft, about 5 minutes. Add the curry paste and cook, stirring, for 1 minute. Deglaze the pan by adding in the chicken stock, coconut milk  and a generous pinch of salt, and stir for one more minute, releasing the bits at the bottom of the pan.

Bring the mixture to a simmer, add the sweet potato, cover the pan and cook for about 10 minutes or until the potatoes are fork tender. Stir in the green beans and red pepper. Cook the mixture until the vegetables are just tender, about 5 minutes more. Then add in the chicken just to heat through

Add the herbs and a squeeze of lime juice. Taste for hotness and sweetness and if it could be sweeter add a 1/2 tsp of maple syrup. Serve the curry over brown basmati rice or quinoa.


 Makes 4 servings

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