Thai-Style Coconut Curry Chicken Tacos

YES! So quick and easy and can be eaten as tacos or over rice.

 

INGREDIENTS

Yield:4 servings

• 3tablespoons canola oil
• 3tablespoons Thai red curry paste
• 1tablespoon minced garlic
• 1pound boneless, skinless chicken thighs, sliced ¼-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)
• 
  

PREPARATION

1. Step 1

   Heat 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.

2. Step 2

   Stir 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.

3. Step 3

   Meanwhile, 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.

4. Step 4

   Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Recipe originally from: https://cooking.nytimes.com/recipes/1019815-thai-style-coconut-curry-chicken-tacos?smid=ck-recipe-iOS-share