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Thai-Style Coconut Curry Chicken Tacos Recipe

Name: Thai-Style Coconut Curry Chicken Tacos
Total time: 25 min
Yield: 4
Ingredients: 3 tablespoons canola oil; 3 tablespoons Thai red curry paste; 1 tablespoon minced garlic; 1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick; Salt and pepper; 1/4 cup unsweetened full-fat coconut milk; 1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving; 1 large tomato, finely chopped (about 2 cups); 1/2 cup finely chopped red onion; 1/4 cup chopped fresh cilantro leaves and tender stems; 8 (6-inch) corn tortillas; 1 avocado, sliced (optional)

NYT Cooking

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

Ingredients

3 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon minced garlic

1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick

Salt and pepper

1/4 cup unsweetened full-fat coconut milk

1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving

1 large tomato, finely chopped (about 2 cups)

1/2 cup finely chopped red onion

1/4 cup chopped fresh cilantro leaves and tender stems

8 (6-inch) corn tortillas

1 avocado, sliced (optional)

Method

Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.

Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.

Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.

Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

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