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Thai Coconut and Chicken Shrimp

a plate of food

Makes 6-8 serving 

1Tbsp coconut oil or oil or your choice
1/2 pound of chicken breast, cubed
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp ginger, minced

1 cup carrots, small diced
1/2 tsp Thai curry paste
1 cup shiitake mushrooms, sliced
3 cups low-sodium chicken stock (make your own or purchase)
1 Tbsp fish sauce
1 14 oz can coconut milk
1/4 cup of cilantro, chopped
Juice and zest of one lime 


In a large pan heat the oil and brown the chicken over medium heat and set aside.

Add the carrots, onions, ginger, garlic and Thai curry paste and saute until the vegetables are just soft.

Pour in the fish sauce, coconut milk and stock and simmer for around five minutes then add lime zest and juice and the cooked chicken

Serve in the bowls to top with chopped cilantro and wedge of lime

Serving suggestion: serve over brown rice or  Asian noodles

Thai Coconut and Chicken Shrimp