Easy Thai Coconut Curry Chicken

Posted by Rocky on LCT Forum
Credit: Recipe in Dana Carpender’s 500 Low Carb Recipes cookbook
Credit: Laura Dolson, Your Guide to Low Carb Diets

This is a very simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish is Penzey’s Sate Seasoning Mix, which is really yummy.

Prep time: 20 min.

Cook time: 10 min.

Type of prep: Saute

Cuisine: Thai

Ingredients:

1 lb. Boneless, skinless chicken breasts or thighs, cut in bite sized pieces

½ medium onion (optional, but I like it), chopped

1 medium red bell pepper, chopped

12 oz. Fresh or frozen green beans

1 can coconut milk (can use light or regular)

Thai spices as described above to taste (depends on heat you like)

Salt or seasoning salt to taste

Preparation:

1. Heat some oil – thin coating on bottom of pan

2. Chop onion and add.

3. Chop pepper and add. Stir. Cook until onion is getting soft.

4. Chop the chicken.

5. Add the spices (including salt). The amount will depend upon the spice. For example, with Penzey’s Sate Seasoning, I use about 4 tsp., but for a hot paste, more like 2 tsp. It just depends upon how spicy the blend is and how spicy you like your food. Stir until you start to smell the spices.

6. Add the chicken, Stir until almost cooked thru.

7. Add the coconut milk. (This makes a fairly soupy curry. If you want it thicker, just add maybe 2/3 of the can.) Bring to a boil, and simmer for 3 – 5 minutes.

Serving Suggestion: Serve over Cauliflower Rice.

Makes 4 servings.