Chicken Thigh Curry w/coconut milk

4 tbsp olive oil
4 tbsp soybean oil
3 tbsp salt
4-5 tsp Thai Red Curry Paste
1 can coconut milk
200g raw onions
20 g garlic
1300 -1500 g chicken thigh meat only
2 kg of oriental style vegetable mix

Meat without skin and bones. Cut in cubes. Slice onions. Heat oils, add onions and garlic, cook for 3-5 min, add curry paste, cook 2 min, add meat, fry for 5 min, add frozen veggies and coconut milk, cook for 20 min from the time they defrost. They will be overcooked, but I like them this way,
You might want to add some vegetable broth. If you like less cooked vegetables, you might cook them separately and just mix them with meat after. I freeze most of it in 1 serving portions, adding 1/2 cup of rice to each serving in order to have it ready to take as lunch to the office.


Number of Servings: 20

Recipe submitted by SparkPeople user ANKAKO.