Trader Joe's Thai Curry Recipe
Before diving into this delightful recipe, let’s talk about what to serve alongside your Thai curry. This dish pairs wonderfully with fluffy jasmine rice.
Equipment
- Large pan
Ingredients
- 1 pound chicken tenders trimmed
- 3 tablespoons of coconut oil
- 1 large yellow onion thinly sliced
- 1 red bell pepper julienned
- Half a head of broccoli cut into bite-sized florets
- 2 teaspoons garlic granules
- 2 teaspoons dried onion flakes
- 1 bottle of Trader Joe’s Thai red curry sauce
- ¾ cup rich coconut cream
- 1 bunch green onions finely chopped
- ½ bunch fresh cilantro coarsely chopped
- Salt and freshly ground black pepper to taste
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
Instructions
- Before even turning on the stove, I like to have all my ingredients ready. Slice the onion, bell pepper, and broccoli as described above. Trim the chicken tenders. This prep saves time and makes the cooking process smoother.
- In a large pan, heat the coconut oil over medium heat. Once melted, add the sliced onion. Sauté it for a few minutes until it becomes translucent. The smell? Absolutely fragrant, trust me.
- Now, toss in the red bell pepper and broccoli. Stir them around for about five minutes. They should begin to soften but not lose their crunch. At this point, sprinkle in the garlic granules and dried onion flakes. It’s aroma time!
- Add the trimmed chicken tenders to the pan. Cook until they’re no longer pink. This should take about 5-7 minutes.
- Once the chicken is cooked through, it’s time for the star of the show: pour in the Trader Joe’s Thai red curry sauce and the coconut cream. Stir it all together and watch as it transforms into a luscious curry. Let this simmer for about 10 minutes.
- Near the end of cooking time, add the lime juice and fish sauce. These ingredients add a complex tang that really pulls everything together. Check for salt and pepper, and adjust to your liking.
- Finally, remove the pan from the heat. Sprinkle the diced green onions and cilantro over the top. Serve the curry over jasmine rice or alongside naan. Your meal is ready to impress!
Notes
- Chicken Tenders: They are naturally lean and cook quickly. If you prefer, swap for tofu or shrimp for different protein options.
- Coconut Oil: This oil not only lends its flavor but also possesses health benefits due to its medium-chain triglycerides.
- Yellow Onion: Choosing a large onion ensures the base has enough sweetness as it cooks.
- Red Bell Pepper: The sweetness balances the spice from the curry sauce, making it more approachable.
- Broccoli: This veggie adds fiber and vitamins. You can replace it with green beans or snap peas if desired.
- Garlic Granules: For those garlic lovers, fresh minced garlic works too, but I find granules more convenient.
- Thai Red Curry Sauce: This sauce serves as a great shortcut. The flavors are well-rounded and pack a punch.
- Coconut Cream: It thickens the sauce, making it creamy without being too heavy.
- Green Onions and Cilantro: Fresh herbs add a bright finish and contrast with the richness of the curry.
- Lime Juice: Always add citrus toward the end to maintain its freshness.
- Fish Sauce: That's what brings umami depth. Use soy sauce for a vegetarian twist.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!