Bangkok Kitchen

I was feeling inspired by the flavors of Thailand last night and whipped up a curry coconut dish. It was tasty and my hubby just loved it! We both really enjoy curry. I mean, what's not to love? It is sweet, spicy, salty, goodness. This dish is super easy and is ready in about 20 minutes.

Curry Coconut Chicken

What you will need: 

1 lb boneless skinless chicken breasts, chunked

1 yellow onion, sliced

1/4 lb carrots, diced into bite size pieces

1 8 oz can coconut milk

1 Tbs. Dijon mustard

2 Tbs. soy sauce

1/4 c. red curry paste

1 tsp. sriracha

zest of one lemon

3 scallions, diced

2 c. jasmine rice, cooked

Instructions: 

1. Mix the coconut milk, mustard, soy sauce, curry paste, and sriracha in a bowl. 

2. In a large, high sided skillet, add the chicken onion, and carrots. Pour over the sauce. 

3. Bring the mixture up to a boil, then reduce the heat to low and simmer for 20 minutes. 

4. Serve with cooked rice and garnish with lemon zest and scallions. 

Servings: 4