Thai-Inspired Chicken Curry

Discover the vibrant flavours of this Thai Inspired Chicken Curry! This recipe is a delish way to get in your veggies! You can easily adjust the spice level to match your preference by opting for red, yellow or green curry paste, making it perfect for everyone at the table. With ingredients you quite possibly already have in your fridge, freezer, and pantry, this quick and simple dish is ideal for a delicious weeknight meal that everyone will love.

The other beautiful thing about curry is that it's incredibly versatile. If you prefer chicken breast over chicken thighs, go for it! Or maybe you'd prefer to leave out the meat and go vegan. All the power to ya! Do you have a different kind of veggie on hand? Try it out! Have fun and enjoy!

If you're loving this recipe, check out this video and more like it in my "I'm Forking Hangry" series on Instagram. In this series I showcase recipes that I've made in a little time as possible, using ingredients from my fridge, freezer, and pantry.

Thai Inspired Chicken Curry

Serves 3-4

What you'll need:

1 tbsp avocado oil (or other neutral oil) 

1 small onion, thinly sliced 

1 large garlic clove, grated (optional)

1 tsp grated fresh ginger (optional) 

2-3 tbsp red, green, or yellow thai curry paste 

1 can full fat coconut milk 

4 medium sized boneless skinless chicken thighs, cut into thin strips 

1 carrot, thinly sliced 

4 leaves swiss chard, thinly sliced (spinach would work too) 

2 tbsp brown sugar (or coconut sugar) 

2 tbsp fish sauce (or soy sauce) 

½ lime, juiced 

Cooked rice or quinoa, for serving 

Fresh cilantro, for serving

Steps:

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and ginger, cook for 30 seconds. Stir in curry paste and cook for another 30 seconds. Stir in coconut milk until combined, and bring to a simmer. Once simmer, add sliced chicken, bring back to a low simmer, cover and cook for 8-10 minutes. Add carrot and swiss chard and cook for 3 minutes. Stir in brown sugar and fish sauce, taste for seasoning, and add lime juice. Serve over cooked rice or quinoa, garnished with fresh cilantro.

Enjoy, my friends!