Thai Golden Coconut Curry

Tender chicken pieces and soft vegetables bathed in a rich, mild, and aromatic yellow coconut curry sauce, served with jasmine rice.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 7
• Cuisine: Thai
• Difficulty: Medium
• Cost: $2.76/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• healthy
• comfort food
• savory
• rich

Ingredients

• 2 tablespoon coconut oil
• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon yellow curry powder
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cumin
• 2 can full-fat coconut milk
• 1.5 cup vegetable broth
• 1 red bell pepper (cored, seeded, and sliced thin)
• 1 cup green beans (trimmed and halved)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 0.5 teaspoon salt
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and cook until lightly browned, about 5-7 minutes. Remove chicken and set aside.
2. Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in the mild yellow curry powder, ground turmeric, and ground cumin. Cook for 1 minute until fragrant.
4. Pour in both cans of full-fat coconut milk and vegetable broth. Bring to a gentle simmer. Return the chicken to the pot. Add the red bell pepper and green beans. Simmer, uncovered, for 15-20 minutes, or until chicken is cooked through and vegetables are tender.
5. While the curry simmers, combine the jasmine rice, water, and salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
6. Taste the curry and adjust seasoning if needed. Serve hot over jasmine rice, garnished with fresh cilantro if desired.

Notes

This curry is wonderfully fragrant and the chicken becomes very tender during simmering. It's a fantastic dish for meal prepping, as flavors continue to develop.

Nutrition (per serving)

• Calories: 530
• Protein: 30.5 g
• Carbohydrates: 44.2 g
• Fat: 28.5 g
• Fiber: 4.1 g
• Sodium: 580 mg
• Saturated Fat: 20.1 g
• Sugar: 4.5 g
• Cholesterol: 80 mg