Easy Thai Coconut Curry

Sorry about the delay in posts, I think I mentioned before my best friend is in town visiting so I've been a little distracted lately. I made this dish the other night when I was craving Thai food. It is an easy, quick dish and tastes amazing. Again with this recipe you can play around with it, adding whatever you'd like or adjusting the spices and heat to your liking.

Easy Thai Coconut Curry
1 lb. boneless, skinless chicken breast, cut into bite sized pieces
2-3 tbsp. olive oil
1 medium onion, chopped
2 tbsp. garlic, minced
1 can coconut milk
1 c. chicken broth
Salt to taste
Curry powder to taste
Red curry paste to taste (see what I did there?)
Rice, uncooked.

First heat the oil in a large skillet over medium high heat. Add the onion, garlic and chicken. Cook, stirring frequently until the chicken is cooked through and the onions are see-through. Next add the coconut milk and chicken broth. Stir well to combine. Add the curry powder, salt and red curry paste. I like a lot of flavor with my curry so I added quite a bit of curry and curry paste.

While you are preparing the chicken and sauce, cook the desired amount of rice according to package directions. Generally this recipe makes enough for 2 to 3 people with enough for everyone to have seconds. Once the rice is cooked, add it to the chicken mixture. Lower the heat and let everything simmer for about 20 minutes. Let everything sit for a few minutes with the heat off before serving so the rice can really soak up the sauce.

Serve with warm nan!

Eat well my friends!

Side note: On the recommendation of my sister, I am going to start doing a series where I review a book and a recipe that is featured in the book. I am open to suggestions on books to review and for names for this new series.

Thanks!