Ingredients
Scale
- 3 tbsp. olive oil
- 2 lbs. chicken thighs, chopped
- 2 tbsp. fresh ginger, minced
- 2 carrots, sliced
- 2 onions, sliced
- 4 cloves garlic, minced
- 3 tbsp. MarnaMaria Yellow Curry
- 16 oz. coconut milk
- 1/2 cup chicken stock
- 1/4 cup fresh cilantro, chopped
- salt and pepper to taste
Instructions
- In a large Dutch oven, heat olive oil over medium heat.
- Cook chicken until just cooked through, about 5 minutes. Set aside.
- Add ginger, carrots, onions, garlic, and MarnaMaria Yellow Curry.
- Let cook, stirring frequently so the mixture does not burn, until spices are toasted and smell fragrant and nutty. About six minutes.
- Add coconut milk chicken broth, water, and reserved chicken.
- Bring to a boil, cover, reduce heat to low and let cook until flavors have combined.
- When ready to serve, stir in cilantro and add salt and pepper to taste.
Notes
You can increase or decrease the amount of chicken stock to make the curry thinner or thicker to your liking.