Paleo Thai Chicken Curry
This paleo Thai chicken curry blends tender chicken with coconut milk and spices for a rich, flavorful, and easy dish.
Equipment
- Large Pan
- Mixing bowl
- Knife
- Cutting board
- Wooden Spoon
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp red curry paste
- 1 can coconut milk
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned and sealed.
- Stir in curry paste and coat chicken evenly.
- Pour coconut milk and simmer until sauce thickens and chicken is tender.
- Adjust seasoning and serve warm.
Notes
Simmer longer for softer texture or less for firmer pieces. Adjust spice to taste. Add vegetables for variation. Store in fridge up to four days or freeze. Reheat gently to maintain creamy texture and flavor.