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Thai Style Coconut POM Curry

Thai Style Coconut POM Curry

Recipe by

  • Prep Time

    15

    Mins

  • Total Time

    50

    Mins

  • Serves

    4-6

  • Difficulty

    Medium

Preparation

  1. Cut chicken thighs into 1-inch pieces. Season with salt and pepper. Set aside.
  2. In medium bowl, combine coconut milk, broth, curry paste, POM Wonderful 100% Pomegranate Juice, cornstarch, brown sugar, soy sauce, and red chili paste. Whisk to combine.
  3. In large skillet, heat 1 tablespoon oil over medium-high heat and add chicken. Sauté until cooked through, 5 minutes. Transfer to bowl and set aside. Wipe pan with a paper towel.
  4. In the same skillet, heat the remaining tablespoon oil over medium heat, add onion and cook until soft, about 2 minutes. Add peppers and cook until soft, 5 to 7 minutes, stirring occasionally. Add garlic and ginger and sauté until fragrant, 1 minute.
  5. Pour coconut milk mixture into pan and stir to combine. Raise heat to medium-high and bring to a low boil. Add green beans and cooked chicken, cover pan, and let simmer for 5 to 6 minutes.
  6. Serve curry over rice topped with POM Wonderful Pomegranate Arils, scallions, and cilantro.

Tip: To make this vegetarian, substitute chicken thighs for extra-firm tofu. Make sure to drain and pat dry tofu prior to dicing. Season with salt and pepper and continue the recipe as written.

Ingredients

  • 1½ pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 can (13 ounces) unsweetened coconut milk
  • 1 cup chicken or vegetable broth
  • 5 teaspoons red curry paste
  • ¾ cup POM Wonderful 100% Pomegranate Juice
  • 2 teaspoons cornstarch
  • 2 tablespoons light brown sugar
  • 2 tablespoons soy sauce
  • 2½ teaspoons red chili paste
  • 1 small onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 4 ounces green beans, cut in thirds
  • 4 cloves garlic, minced
  • 1-inch fresh ginger, grated
  • 2 tablespoons avocado oil, divided
  • 6 cups steamed rice
  • 1 cup POM Wonderful Pomegranate Arils
  • Scallions, thinly sliced for garnish
  • Cilantro for garnish

In This Recipe

100% Pomegranate Juice
POM Pomegranate Arils