• Chef Kelly Unger

Thai Coconut Chicken Curry with D'vash Organics

Updated: Sep 1

The third and final recipe for D'vash Organics is a mash up of two Thai curries I frequently make - Thai Curry Noodles and Coconut Lime Chicken Curry. I've used D'Vash's Cayenne Date Syrup to replace the brown sugar and the syrup brings the very welcomed sweet heat I love about Thai cooking. Davin Czinn, President of D'vash Organics, and I will do a live cooking demo of this recipe on Instagram this coming Wednesday, September 2nd at 3pm! Tune in and watch us cook together. Sorry, taste-o-vision not available yet. Elon Musk may be working on that though. ;)


Thai Coconut Chicken Curry with D’vash Organics

Serves 4

1 (13.5 oz) can organic lite coconut milk, do not shake

2 chicken breasts cut into bite sized pieces

1 ½ to 2 cups chicken broth

1 inch of fresh ginger, minced

1 ½ tablespoons lemongrass paste

2+ tablespoons green curry powder (I like The Gourmet Collection Thai Style Green Curry Spice Blend)

2 large cloves of garlic, chopped

2 large shallots or 1 medium onion, diced

3 tablespoons D’Vash Organics Cayenne Date Syrup

Optional - 2 teaspoons low sodium Tamari (gluten-free soy sauce)

A handful of fresh basil leaves, chopped just before adding to the dish at the end of cooking

A handful of fresh cilantro, chopped just before adding to the dish at the end of cooking

2 limes – zest and juice of 1 lime for the dish and 1 lime quartered for topping

Optional toppings: bean sprouts, chopped peanuts or cashews, lime wedges

Optional add ins: diced fresh tomato, frozen peas, diced sweet potato, diced Butternut squash diced zucchini, diced green beans

Serve over rice - 1 ½ cups raw jasmine rice + 3 cups water + 2 tablespoons grapeseed oil + 1 teaspoon salt

First, make the rice. In a medium pot with a tight-fitting lid, add 1 ½ cups jasmine rice, 3 cups cool water, 2 tablespoons grapeseed oil and 1 teaspoon salt. Stir together and turn heat to high. Bring mixture to a boil. Once fully boiling, cover with the lid, reduce heat to low and set a timer for 10 minutes. In the meantime, start your curry below. When the 10-minute time is up, check to make sure most or all of the water has been absorbed. Turn the heat off and leave the rice to rest, covered and undisturbed for 5-10 minutes minimum or until the curry is done.


In a 12 inch skillet or pot with a flat bottom and high sides, add the skimmed fat from the top of the coconut milk to the pan with the lemongrass, garlic, ginger, 1 tablespoon of the green curry powder and turn the heat to medium-low. Stir spices into coconut fat and heat to bloom spices for a minute or two. Add diced chicken and toss to coat. Cook chicken for about 3 or 4 minutes. Add shallots, the rest of the coconut milk, cayenne date syrup, Tamari if using, any optional add ins and broth. Stir to incorporate. Increase heat to medium and bring to a simmer. Simmer for about 5 to 10 minutes or until chicken and optional add ins are cooked. When everything is cooked, add the zest and juice of 1 lime, the remaining 1 tablespoon of green curry powder and chop the basil and cilantro and add in. Stir to incorporate. Check seasonings and adjust as needed. Serve over rice and top each bowl with a generous amount of bean sprouts, chopped peanuts and a lime wedge, if you like. Enjoy!


This photo was taken without garnishes and using chopped tomatoes as the optional add in.



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