This one-skillet Thai Chicken Coconut Curry is packed with protein, nourishing vegetables, and is surrounded by an especially warm and comforting coconut milk-based sauce. The recipe is super easy, and cooks up in under 30 minutes!
Prep:10Cook:17Total:27 minutes
Ingredients
2 tablespoons coconut oil
1 pound boneless skinless chicken breast or thighs, cut into bite size pieces
½ teaspoon sea salt
1 medium sweet onion, diced
1 red bell pepper, sliced
1 medium zucchini, cut lengthwise and sliced into half moons
In a large skillet, melt the coconut oil over medium heat. Add the chicken and salt, and cook until there is no longer pink visible, about 5 to 6 minutes.
Add the onion, bell pepper, and zucchini, and cook until the vegetables are just tender, about 3 to 4 minutes.
Add the coconut milk, fish sauce, garlic, ginger, and red curry paste and stir until combined. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the sauce thickens slightly, about 5 to 7 minutes.
Remove the skillet from the heat and stir in the lime juice and fresh basil (optional).