One Pot Thai Coconut and Red Curry Chicken
This is a new favorite dinner perfected over our coronavirus lockdown. It took two attempts to get the kids to try it, but once they gave it a shot, they loved it, especially when they were in charge of picking the coriander we used to top our individual servings. It will serve 4-6 people, and the sauce is incredible for leftovers.
Thai Coconut and Red Curry Chicken
2 Tbs Olive Oil
1 pinch of Salt
1 yellow Onion
8 chicken thighs (skinless, but can be bone in or boneless)
2 tsp Turmeric
2 tsp Curry Powder
2 Tbs Red Curry Paste
3 Tomatoes (medium sized)
1 can unsweetened Coconut Milk
1 Tbs Fish Sauce
1 tsp Brown Sugar
Optional
Coriander/Cilantro
Spinach
Rice, like Jasmine or Basmati
Naan bread
Instructions
Preheat the oven to 205ºC/400ºF
On the stove, heat a large, oven safe pan (I use a cast iron dutch oven). When the pan is hot, add the Olive Oil.
While the pan and Oil are heating, chop the Onion and dice the Tomatoes.
When the Oil is hot, add the Onion and the Salt to the pan. Cook until the onions are soft and slightly brown, stirring occasionally.
Add the Turmeric, Curry Powder, and Red Curry Sauce to the Onions. Stir and cook until the Onions are coated.
Add the Tomatoes and cook until they are just starting to soften.
Add the can of Coconut Milk, then fill the can with Water twice to add to the mixture.
Add the Fish Sauce and Brown Sugar and mix everything together.
Add the chicken pieces to the pan. Make sure they are coated with the delicious sauce.
Move the pan to the oven and cook uncovered for an hour. If you notice the sauce is drying out, add more water.
If you choose, chop up fresh Coriander and/or Spinach to top the Chicken.
Prepare the Rice and Naan while the chicken is cooking. When everything is done, scoop rice into bowls/onto plates, spoon chicken and plenty of sauce on the rice, then top with the Coriander or Spinach. Serve with warm Naan to soak up all that goodness!
