Ingredients

The following ingredients have 4 Servings
  • 2 lbs chicken breasts or thighs (cut into 1.5" cubes)
  • 3 garlic cloves (minced)
  • 2 inch ginger knob (minced)
  • 1 tbsp avocado oil
  • 14 oz can coconut milk (full fat)
  • 2 tbsp red curry paste
  • 3 oz tomato paste (low sodium)
  • 2 tbsp maple syrup or honey
  • 5 kaffir lime leaves or basil leaves
  • 1/2 tsp salt + more
  • Ground black pepper (to taste)
  • Cilantro and lime (for garnish (optional))

Instruction

  • Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.
  • Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn't have to be cooked through.
  • Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.
  • Garnish with fresh basil or cilantro, a bit of lime juice. Traditionally, Thai chicken curry is served with steamed rice. However, you can also enjoy it with Instant Pot quinoa or Instant Pot brown rice. For a low carb option, serve with cauliflower rice or alone.