Coconut Curry Chicken

This Thai dish (a one-pan meal, a 30 minute meal) uses a traditional yellow curry powder with Thai red curry paste, with the base for the sauce coming from coconut milk. Do not skimp on the coconut milk. It should be full-fat and unsweetened. Control the heat of sauce by adding or reducing the curry paste. Serve over Basmati rice with flatbread and a simple cucumber salad for a complete meal.

Prep: 15 minutes

Cook: 15 minutes

Total: 30 minutes

Serves: 4