A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week.

Thai Chicken Curry with Coconut Milk

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, thinly sliced
• 1/2 cup yellow onion, 1/4-inch thick slices
• 1 1/2 cups bell pepper, 1/4-inch thick slices (about 2 peppers)
• 1 1/2 cups mushrooms, 1/4-inch thick slices
• 1 pound chicken breast, sliced into 1/2-inch by 2-inch strips
• 11 ounces red curry sauce, (1 bottle from Trader Joe's)
• 13 1/2 ounces coconut milk
• 1 cup sweet potatoes, peeled and cut into 1/4-inch slices
• 1 cup carrot, peeled and cut into 1/4-inch slices
• 2 cups zucchini, 1/4-inch thick slices

Instructions

1. In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot.
2. Add garlic and onions, sauté over medium heat for 3 minutes, until tender.
3. Add bell pepper, sauté for 2 minutes.
4. Add mushrooms, sauté for 3 minutes.
5. Add chicken, sauté for 4 to 5 minutes until cooked through.
6. Add curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables.
7. In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size).
8. Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.

Notes

• Want to create your own sauce? Simply add 2 tablespoons of Thai red curry paste , 2 tablespoon honey, maple syrup or brown sugar and 1 teaspoon fish sauce (optional) to the pan, with one can coconut milk (13.5 ounces). Mix to combine and bring to a simmer with the chicken and sauteed vegetables.
• To make a one pan curry (no steamer): In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot. Add garlic and onions, sauté over medium heat for 3 minutes, until tender. Add sweet potato and saute for 5 minutes. Add zucchini and bell pepper, sauté for 2 minutes. Add mushrooms, sauté for 3 minutes. Add chicken, sauté for 3 minutes until just cooked through. Add sauce and coconut milk and bring to a boil, then reduce to a simmer. Cook until sweet potatoes are tender and chicken is cooked through about 10 to 15 minutes.

Receipes Adapted From >>> www.jessicagavin.com