
Thai Wai Coconut Curry Recipe
You Will Also Need:
- 1 Thai Wai Coconut Curry Mix
- 2 Tbsp. oil
- 4 cups chicken broth (32 oz.)
- 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
- 2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)
Here’s What You Do:
- In a 4-quart pot, heat oil over medium-high heat. Add chicken thighs and sauté 4-5 minutes per side. Remove chicken to a cutting board and cool
- Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil
- Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.
- Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve
- Optional: Serve with a squeeze of lime
Soup will continue to thicken as it rests, add more broth or water to thin as desired. If using pre-cooked/roasted chicken simply sauté contents of soup mix quickly in oil then add broth to begin recipe.
Recipe Adaptations
Vegan
You Will Also Need:
- 4 cups vegetable broth (32 oz.)
- 1 can (14-16 oz.) chickpeas/garbanzo beans
- 2 cans (14 oz.) unsweetened coconut milk (27-28 oz. total)
Here’s What You Do:
- In 4-quart pot, add broth, drained chickpeas, and bring to boil.
- Reduce heat to medium-low, stir in soup mix, cover, and cook for 15 minutes.
- Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
- Optional: Serve with a squeeze of lime
Soup will continue to thicken as it rests, add more broth or water to thin as desired.
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Inventive Variation
You Will Also Need:
- 2 Tbsp. oil
- 4 cups chicken broth (32 oz.)
- 3-4 boneless, skinless chicken thighs (12 oz.) or 2-3 chicken breasts (12 oz.)
- 1 can (14 oz.) unsweetened coconut milk
- 1 can (4 oz) diced mild green chilis
Here’s What You Do:
- In 4-quart pot, bring broth to a boil
- Stir in contents of Thai Wai Coconut Curry Mix and the shredded chicken.
- Bring back to a boil, reduce heat and simmer 15 minutes on low heat.
- Stir in coconut milk and green chilis.
- Simmer again, covered for 10 minutes and serve!Optional: Serve with a squeeze of lime
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
Cooking Tips
Coming soon...