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:

1. 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
2. Stir in soup mix and broth, deglaze pot (scrape bits from bottom), and bring to boil
3. Dice or shred cooled chicken, add to pot, reduce heat to simmer, cover and cook for 15 minutes.
4. Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve
5. 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

Using Chickpeas/Garbanzo Beans

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:

1. In 4-quart pot, add broth, drained chickpeas, and bring to boil.  
2. Reduce heat to medium-low, stir in soup mix, cover, and cook for 15 minutes.
3. Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
4. Optional: Serve with a squeeze of lime

 Soup will continue to thicken as it rests, add more broth or water to thin as desired.

 

Using Cauliflower & Frozen Spinach

You Will Also Need:

• 4 cups vegetable broth (32 oz.)
• 1/2 head of Cauliflower chopped
• 1 box frozen spinach or 2 cups of chopped fresh spinach
• 1 can (14 oz.) unsweetened coconut milk

Here’s What You Do:

1. In 4-quart pot, add broth bring to boil.  
2. Reduce heat to medium-low, stir in cauliflower, spinach and soup mix, cover, and cook for 15 minutes.
3. Stir in coconut milk, cover, and simmer over low heat for 10 minutes and serve.
4. Simmer over low heat for 10 minutes and serve.

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

Lighten Up!

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 chiles
  
  

Here’s What You Do:

1. In 4-quart pot, bring broth to a boil
2. Stir in contents of Thai Wai Coconut Curry Mix and the shredded chicken.
3. Bring back to a boil, reduce heat and simmer 15 minutes on low heat.
4. Stir in coconut milk and green chiles.
5. 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!

Seafood Variation

You Will Also Need:

• 4 cups chicken broth (32 oz.)
• 3/4 lb of Halibut cut into 1-inch cubes or shrimp peeled and deveined 
• 1 can (14 oz.) unsweetened coconut milk
• 1 can (4 oz) diced mild green chiles
  
  

Here’s What You Do:

1. In 4-quart pot, bring broth to a boil
2. Bring chicken broth to a simmer.  Add contents of soup mix. Add the fish, or shrimp.
3. Bring back to a boil, reduce heat and simmer 15 minutes on low heat.
4. Stir in one can of coconut milk and one small can of green chiles, mild or hot.
5. Simmer again, covered for 15 minutes and serve!

Cooking Tips

Coming soon...