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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 quinoa or brown rice. For a low carb option, serve with cauliflower rice or alone.