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Coconut Chicken Thai Curry Recipe

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This recipe for Coconut Chicken Thai Curry, by , is from The Zillman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nika Zillman


- 8 ounces chicken breast, chopped into 1 inch pieces, seasoned with salt and pepper
- 2 tbsp. coconut oil, divided
- 2 zucchini, cut into cubes
- 1 red pepper, sliced
- 1 cup green onions, chopped
- 1 yellow onion, sliced
- 1 tsp. ginger
- 2 cloves of garlic
- 2 tbsp. red thai curry paste
- 1 16 ounce can coconut milk
- salt & pepper
- red pepper flakes (if you like spicy)
- 2 cups of cooked rice

1. Heat wok over high heat. Add 1 tbsp. of coconut oil and cook the chicken breasts until golden brown and cooked thru. Transfer cooked chicken to a plate.
2. Heat wok over high heat, melt 1 tbsp. of coconut oil. Add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly, about 6-8 minutes.
3. Add in garlic and ginger, cook for 30 seconds.
4. Add in thai curry paste, stir to combine.
5. Add in coconut milk, stir to combine.
6. Add chicken back in and cook for another few minutes until heated thur.
7. Spoon the coconut chicken thai curry over rice. Top with red pepper flakes, if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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