Description
Looking for an easy canned chicken recipe that turns pantry staples into something amazing? In this Make It March collaboration, I’m making a flavorful Thai Chicken Curry using home-canned chicken (or store-bought canned chicken). This quick pantry meal combines coconut milk, Thai red curry paste, garlic, jalapeño, and lime for a rich, slightly spicy curry that comes together in minutes. If you’ve been wondering what to make with canned chicken, this simple curry recipe is a delicious way to use food you’ve preserved.
Many of us put up pressure-canned chicken for food storage, but sometimes the challenge is figuring out creative ways to use it. This Thai curry is a perfect pantry cooking recipe that transforms canned chicken into a comforting, restaurant-style meal. The coconut milk makes the curry creamy, the red curry paste adds authentic Thai flavor, and the lime juice brightens everything up. Serve it over jasmine rice for an easy weeknight dinner or a satisfying meal from your food storage pantry.
This video is part of the Make It March collaboration hosted by Renee @pikecreekfarm where creators share recipes using foods they’ve canned or preserved. It’s a great reminder that home-canned foods aren’t just for storage—they’re for delicious everyday meals too.
Whether you canned your own chicken using a pressure canner or you’re using store-bought canned chicken, this recipe shows how simple ingredients can create a bold, flavorful dish in very little time.
#MakeItMarch #CannedChickenRecipe #HomeCanningRecipes
👀 *RECIPE* 👀
https://www.onceuponachef.com/recipes/thai-red-curry-chicken.html?recipe_print=yes
Thai Chicken Curry
-- 1 tablespoon vegetable oil
-- 1 small bunch scallions, thinly sliced, light and dark green parts divided [Can use ½ cup diced regular onions]
-- 3 cloves garlic, minced [about 1 tablespoon]
-- 1 jalapeño pepper, seeded and diced [Omit seeds if you don’t like some heat]
-- 1 14-oz can unsweetened coconut milk
-- 2 tablespoons Thai red curry paste
-- 2 tablespoons fish sauce
-- 2-1/2 tablespoons brown sugar
-- 1 pint ugly chicken, cut into 1-inch cubes [or store bought canned chicken]
-- 1 tablespoon lime juice
-- 1/4 cup chopped fresh cilantro [optional]
Instructions
1. Heat the oil over medium-low heat in a large nonstick pan. Add the light onions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
2. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and Stir in the lime juice, and optional cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
*Make It March Playlist* https://www.youtube.com/playlist?list=PLAsbksgYkb05KB0nBNVdaF4Q8dFW4LFAq
*MAKE IT MARCH 2026 SCHEDULE*
1st Pike Creek Farm
2nd Linda’s Pantry
3rd The Inquisitive Farmwife
4th Mennonite Farmhouse
5th 2leeLouCreates
6th Ann’s Southern Home
7th My Table of Three
8th Pike Creek Farm
9th Linda’s Pantry
10th The Inquistive Farmwife
11th Jeni Gough
12th 2LeeLouCreates
13th Ann’s Southern Home
14th Prepper Potpourri
15th Pike Creek Farm
16th Linda’s Pantry
17th The Inquistive Farmwife
18th Mennonite Farmhouse
19th 2LeeLouCreates
20th Ann’s Southern Home
21st My Table of Three
22nd Pike Creek Farm
23rd Llinda’s Pantry
24th The Inquisitive Farmwife
25th Jeni Gough
26th 2LeeLouCreates
27th Ann’s Southern Home
28th Pike Creek Farm
29th Inquisitive Farmwife
30 Linda’s Pantry
31 Pike Creek Farm and Live Giveaway at 7 pm
✅Check out my You Tube travel channel https://www.youtube.com/@PrepperPotpourriEscapes