This midweek chicken dish uses canned curry paste and smooth coconut milk to make a supper in just 20 minutes. Each step in this deceptively basic cuisine coaxes maximum flavor from a small number of ingredients: The curry paste’s flavor is concentrated by toasting it in the pan, searing the chicken in the mixture ensures it’s well coated, and boiling in creamy coconut milk tenderizes the meat. The thick curry is brightened and lightened with a dash of lime juice and a tablespoon of pico de gallo. Fold the curry chicken mixture into tacos or use it as a topping for grain bowls, cauliflower rice, sautéed broccoli, or leafy greens.
4 tablespoons canola oil
4 tablespoons Thai red curry paste
2 tablespoon minced garlic
500g chicken thighs, sliced
Salt and pepper
½ cup full-fat coconut milk
¼ cup fresh lime juice (from 2 limes), plus wedges for serving
1 large tomato, finely chopped
½ cup finely chopped red onion
¼ cup chopped fresh cilantro leaves and tender stems
8 corn tortillas
1 avocado, sliced
In a large nonstick skillet, heat 2 tablespoons oil over low heat. Cook, stirring periodically, until the curry paste and garlic are softened, about 3 minutes. Season with salt and pepper and cook over medium heat, tossing occasionally, until the chicken is no longer pink, 2 to 3 minutes.
Stir in the coconut milk and cook for about 15 minutes, or until the sauce thickens and the chicken begins to caramelize. 2 tablespoons lime juice, stirred in.
Meanwhile, create the pico de gallo in a medium mixing bowl: Toss the tomato, onion, cilantro, and the remaining 2 tablespoons lime juice together in a large mixing bowl; season with salt and pepper.
Distribute the chicken mixture evenly among the tortillas. Top with pico de gallo and avocado. Serve with wedges of lime.