Thai Curried Chicken

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Watching cooking shows is enlightening! Whether it’s ‘Beat Bobby Flay,’ ‘Chopped’ (my personal favorite), or ‘Guy’s Grocery Games,’ I’ve noticed that frequently one of the chefs is going to prepare a Thai dish. So that tells me to do some research – why are so many competitors going that route?

It looks like it’s because it is easy to prepare and doesn’t take a lot of time. Although, some of the competitors barely finish in time – is it real or just good drama for TV?

Doesn’t matter…it has challenged people like me (and hopefully you, as well) to check out Thai foods and how to prepare them. Personally, I don’t see that much difference between Thai and Indian cuisine. One-pot meals are common with Thai meals.

This recipe is a good starting point for trying to prepare Thai meals –

Thai Curried Chicken

1 tbs coconut oil
1/2 onion, chopped
1 red bell pepper — cored, seeded, and chopped
2 tbs of curry paste – panang is mild and sweet so try this first OR just skip this ingredient
Salt to taste
1 lb chicken thighs — boneless, skinless, cut in bite-sized pieces
3/4 14-oz can coconut milk
1 1/2 cup green beans, fresh or frozen
Juice of 1 lime

1. The coconut oil should be heated in a large skillet. If you desire a good coating just on the bottom, it may take more.
2. Add onion and bell pepper to the pan and stir until onion is translucent and soft.
3. Add the panang, if using and salt. Stir well and add the chicken pieces. Stir until almost cooked through.
4. Stir in coconut milk and green bean. Bring it to a boil, and then simmer until green beans are al dente. Squeeze in juice of lime and stir to combine. Serves 4

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