Once upon a time, 6 months ago, when we were living in Hawaii we would regularly eat at this really YUMMY Thai restaurant that was literally around the corner from our house. I had never had Thai food before living in Hawaii, and I quickly learned that I loved it. Well fast forward a little bit, we moved to the middle of nowhere southwestern Kentucky. We love it here in our little Mayberry like town, but there is no Thai food to be found. In fact, the nearest Thai restaurant is an hour and a half away in Nashville.
With that being said, I recently set out on a quest to find a recipe for Thai Chicken Curry that I could handle making and adapt it a bit to my liking. I found one, and changed it taking out some ingredients and adding some others.
- 2 Chicken Breasts, grilled and sliced
- 1 tsp olive oil
- 3 bell peppers of varying colors
- 1 cup light coconut milk
- 3 scallions, or more
- 2 Tbsp green curry paste, or more to taste
- 1 cup reduced sodium chicken broth
- 1 Tbsp soy sauce
- 2 tsp brown sugar
- 1/3 cup fresh cilantro, chopped
Serve with brown rice
How to Make it:
- Slice up the peppers into long strips.
- In a large pan, saute the peppers in the olive oil for about 5 minutes. Transfer the peppers into a mixing bowl, and use the same pan for the rest of your cooking.
- Heat the coconut milk over medium heat, stirring.
- Add in the curry paste and scallions. Continue to stir frequently until smooth.
- Stir in the chicken broth.
- Turn the heat to medium-high, and bring to a boil, stirring constantly.
- Reduce the heat to a simmer. Add in the soy sauce and brown sugar.
- Add the chicken and peppers, let simmer about 10 minutes to let all the flavors have a party.
- Stir in the cilantro.We added more than 2 Tbsp of curry into ours, and ate it with brown rice. It makes about 4 servings. It tasted pretty close to the green curry we used to order at our favorite Thai place. The best part was this entire dish, with the rice, the Weight Watcher’s points was only 8PP!