Easy Thai Chicken Curry
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 cup jasmine rice
  • 1 tbsp. extra virgin olive oil
  • 1 large yellow onion, chopped
  • 3-4 cloves garlic, minced or pressed
  • 1 lb. boneless skinless chicken breasts, chopped into bite size pieces
  • 1 tbsp. grated ginger
  • 1 (15 oz.) can diced tomatoes
  • 1 tbsp. red curry paste
  • 2 tsp. sriracha (more or less depending on how spicy you like it)
  • ½ cup reduced-sodium chicken broth
  • sea salt and fresh ground pepper to taste
  • 1 tbsp. corn starch
Instructions
  1. Cook jasmine rice according to package directions
  2. Heat olive oil in a large skillet over medium-high heat
  3. Once hot, add onion and garlic to the pan and saute for 3-4 minutes, or until the onion has softened and is turning translucent.
  4. Add chicken pieces to the pan and continue cooking for about 5 minutes, browning on all sides.
  5. Add ginger, tomatoes, curry paste, sriracha, chicken broth, salt and pepper and stir to combine.
  6. Bring to a boil and cook for about 10 minutes or until chicken is cooked through.
  7. Dissolve corn starch in a little bit of warm water and then pour into curry, stir well to thicken the sauce.
  8. Serve over cooked jasmine rice.
  9. Suggested side: steamed broccoli
Recipe by Becky's Best Bites at https://beckysbestbites.com/easy-thai-chicken-curry/