Thai Coconut Yellow Chicken Curry | LailaFoods

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavours!! Low-calorie, low-carb, and HEALTHY but tastes like comfort food!! A must try this Ramadan specially for all you lazy cooks.

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Thai Coconut Yellow Chicken Curry Recipe

INGREDIENTS:

• 250g boneless chicken thighs, cut into cubes
• half onion, sliced
• 1 tbsp vegetable oil
• 3 tbsp Laila's coconut milk 
• 1/2 cup Laila's coconut milk
• 1/4 cup water
• 2-3 tbsp yellow Thai curry paste
• Salt and black pepper to taste
• 1 tsp garlic granules 
• 1 large onion, sliced
• Spring onion, sliced
• Cooked Laila's Jasmine rice for serving

DIRECTIONS:

1. In a mixing bowl season chicken thighs with salt, black pepper and garlic granules. Mix well and let rest for 5 minutes.
2. Meanwhile in a large non stick frying pan heat oil and 3 tablespoons of Laila's coconut milk. Stir and cook for 1-2 minutes or until the coconut milk has thickened. 
3. Add Thai curry paste. Cook and stir for 1-2 minutes then add sliced onions and cook for another 1 minute or until onion has turn translucent.
4. Add seasoned chicken and stir fry on medium high fire for 3-4 minutes or until chicken is full cooked.
5. Add 1/2 cup of Laila's coconut milk and 1/4 cup of water. Stir well once the liquid starts bubbling add sliced fresh tomatoes and spring onions.
6. Stir and cook until thickened to desired consistency.
7. Serve warm with jasmine rice.