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Thai Coconut Chicken Skillet

Thai Coconut Chicken Skillet

Diced chicken, carrots, and peppers simmered in coconut milk and red curry paste with lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 419 kcal

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board

Ingredients
  

Main Ingredients

  • 1 lb boneless chicken diced
  • 1 can coconut milk 13.5 ounce can
  • 3 tbsp red curry paste
  • 1 cup carrots and bell peppers chopped
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 tbsp oil
  • 1 tbsp lime juice

Instructions
 

Cooking

  • Soften. Cook the onion in oil until translucent.
  • Brown. Add the chicken and brown it.
  • Paste. Stir in the garlic and curry paste.
  • Simmer. Add coconut milk and vegetables and simmer 10 minutes.
  • Finish. Stir in lime juice.

Notes

Substitutions: Use shrimp, pork, or tofu in place of chicken.
Tips: Keep the simmer gentle.
Storage: Refrigerate for up to 3 days.
Nutrition is calculated per serving.
Keyword Carrots, Chicken Breast, Coconut Milk, Red Curry Paste, Thai Coconut Chicken Skillet