The inspiration for this Thai curry recipe began when a friend asked me for a curry recipe and I realized I didn’t have one! I haven’t been a big curry fanatic but I don’t know why! I LOVE the Thai flavors in a coconut curry and it’s an opportunity to throw a bunch of veggies into one flavorful dish. And so begins my curry cooking journey.
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Thai Curry vs Indian Curry
After doing a little research, I feel like I have a better understanding of the difference between the two. Thai curry uses a red or green curry paste and often uses these flavors: coconut, ginger, lime, cilantro and thai basil. You decide how spicy to make it with the curry paste to coconut milk ratio and the amount of red pepper flakes you add. Indian curry uses some different flavors like: curry powder, coriander and cumin. It’s usually slow cooked over several hours so that the sauce gets thick.
Thai curry flavors are more familiar to me, but next I’d love to get into more Indian style curry / tika masala type dishes. Stay tuned!
Chicken is my protein of choice, but feel free to swap that out with whatever you like. Some other ideas: shrimp, fish or tofu for a vegan option.
In this recipe, I use my instant pot to steam the rice. In fact, it’s so versatile it can be used for everything in the meal. The reason I don’t do that in this recipe is so that I can multi-task and cook the other ingredients while the rice is cooking in the instant pot. If you’re not familiar with an instant pot, it has multiple functions: slow cook, pressure cook, steam rice, saute and even make yogurt! It’s a serious time saver. One reason I love it because I can throw frozen chicken breasts straight into the pot and have it cooked in 15 min! It’s definitely one of the BEST purchases I’ve made for my kitchen.
- 3 medium sized organic boneless, skinless chicken breasts or protein of choice
- 2 cups white or brown rice (get the real stuff, not instant rice!)
- 2 cups cauliflower “rice” / cauliflower florets put through the food processor
- 1 cup chicken broth, optional (for cooking rice)
- 3 bell peppers (red, green, orange)
- 1 medium white onion
- 4 cloves fresh garlic, minced
- 2-3 Tbsp coconut oil for cooking
- 1 14oz can coconut milk
- 2-3 Tbsp thai red curry paste (depending on how much spice you like) – where to get
- 1 lime
- 2 tsp ground ginger
- 1 tsp ground corriander
- 1 tsp garlic salt
- 1 tsp curry powder
- Fresh cilantro and basil
- ¼ cup coarsely chopped cashews or peanuts
- Instant Pot – where to get
- Start with the rice so that you can do a little multi-tasking. For this recipe, I decided it really needed real rice vs cauli rice, but I mixed half and half to add some more veggies to it. If using an instant pot, cooking the rice takes 12-15 min. Add dry rice and cauliflower rice to the instant pot along with 2 cups liquid (I like to use half and half chicken broth and water). Put the lid on and set the valve to seal. Hit the rice button and let it do it’s magic! (When it’s done, it will automatically go to “keep warm” so you can literally leave it until you’re ready to serve).
- While the rice is cooking, add the chicken breast to a pan with coconut oil and a little water on medium heat. Put the top on the pan and let it cook about 10 min before turning (I used pretty thick chicken breasts).
- Chop the peppers and onions into strips the long way. Heat another pan with coconut oil over medium high heat. Add minced garlic and peppers and onions and saute for about 8 min.
- When the chicken is done, shred it with 2 forks and add to the pan with veggies. Season with dry seasonings.
- In a bowl, whisk together the coconut milk, juice of ½ lime, and thai curry paste. Add to the pan with veggies and chicken. Let it simmer for 5 min or so.
- Serve veggie/chicken mixture over rice with plenty of sauce and garnish with cilantro, basil, crushed nuts and lime. Enjoy!