Thai-Style Coconut Curry Chicken Tacos
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.
- Serves: 4 persons
- 3tablespoons canola oil
- 3tablespoons Thai red curry paste
- 1tablespoon minced garlic
- 1pound boneless, skinless chicken thighs, sliced 1/4-inch thick
- Salt and pepper
- ¼cup unsweetened full-fat coconut milk
- ¼cup fresh lime juice (from approximately 2 limes), plus wedges for serving
- 1large tomato, finely chopped (about 2 cups)
- ½cup finely chopped red onion
- ¼cup chopped fresh cilantro leaves and tender stems
- 8(6-inch) corn tortillas
- 1avocado, sliced (optional)
Step 1Heat 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.
Step 2Stir 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.
Step 3Meanwhile, 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.
Step 4Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.