Download Stashcook Now. Get the best meal planning app for your family.

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.

The simple meal planning app

Social

Email:

hello@stashcook.com