Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4
This coconut chicken curry is packed with amazing flavours. It is super easy to make and another of my favourite one-pot meal that I can whip up in under thirty minutes.
INGREDIENTS
1 lb boneless skinless chicken breast or thighs, cut into 1” pieces
1/2 medium yellow onion diced (1/2 c.)
3 tbsp coconut oil separated
2 tbsp finely minced ginger (from a 1 and 1/2” piece)
3 cloves minced garlic (1 and 1/2 tsp)
2 tsp ground coriander
2 tsp yellow curry powder
3 tbsp red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
1 large red bell pepper
2 tsp fish sauce, optional
1 can (13.5 ounces) full-fat coconut milk (NOT lite)
1-2 tbsp brown sugar
1 tbsp lime juice
1/4 c. cilantro and/or basil diced
Fine sea salt and freshly cracked pepper
Optional: chopped peanuts or cashews
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
HOW TO MAKE COCONUT CHICKEN CURRY
Step 1: In a large deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion to the skillet and cook for about 3 to 5 minutes, stirring often, until the onions start to turn golden. Then, add the garlic and ginger and continue to cook, stirring to coat everything with oil. Adjust the heat to low and add the curry powder along with the red curry paste, and coriander. Stir well and cook for an additional 2 to 3 minutes or until lightly toasted and aromatic.
Step 2: Adjust the heat to medium-high, then add the rest of the 1 tbsp coconut oil to the skillet along with the red bell pepper. Stir and cook for another 1 to 2 minutes before adding in the bite-sized pieces of chicken. To taste, season with salt and pepper. Cook further while stirring occasionally until all sides of the chicken is brown, but not completely cooked. This takes another 4 to 5 minutes.
Step 3: To the skillet, add coconut milk, lime juice, and brown sugar. Stir well and continue to cook until the chicken is completely cooked, the juices run clear, and the curry is a little thick. The chicken is done when the internal temperature reached 165 degrees F. Add the fish sauce if desired and stir well.
Step 4: Remove from the heat when done and serve the coconut chicken curry over rice and/or with naan garnished with cilantro, basil, and/or crushed peanuts/cashews. If desired, you can serve this with extra lime wedges. Enjoy!
NUTRITION FACTS:
Calories: 464kcal, Carbohydrates: 13g, Protein: 27g, Fat: 35g, Saturated Fat: 28g, Cholesterol: 73mg, Sodium: 149mg, Potassium: 788mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3090IU, Vitamin C: 59mg, Calcium: 61mg, Iron: 5mg
Ingredients
- 1 lb boneless skinless chicken breast or thighs, cut into 1” pieces
- 1/2 medium yellow onion diced (1/2 c.)
- 3 tbsp coconut oil separated
- 2 tbsp finely minced ginger (from a 1 and 1/2” piece)
- 3 cloves minced garlic (1 and 1/2 tsp)
- 2 tsp ground coriander
- 2 tsp yellow curry powder
- 3 tbsp red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
- 1 large red bell pepper
- 2 tsp fish sauce, optional
- 1 can (13.5 ounces) full-fat coconut milk (NOT lite)
- 1-2 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 c. cilantro and/or basil diced
- Fine sea salt and freshly cracked pepper
- Optional: chopped peanuts or cashews
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Instructions
Step 1: In a large deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once the oil is hot, add the onion to the skillet and cook for about 3 to 5 minutes, stirring often, until the onions start to turn golden. Then, add the garlic and ginger and continue to cook, stirring to coat everything with oil. Adjust the heat to low and add the curry powder along with the red curry paste, and coriander. Stir well and cook for an additional 2 to 3 minutes or until lightly toasted and aromatic.
Step 2: Adjust the heat to medium-high, then add the rest of the 1 tbsp coconut oil to the skillet along with the red bell pepper. Stir and cook for another 1 to 2 minutes before adding in the bite-sized pieces of chicken. To taste, season with salt and pepper. Cook further while stirring occasionally until all sides of the chicken is brown, but not completely cooked. This takes another 4 to 5 minutes.
Step 3: To the skillet, add coconut milk, lime juice, and brown sugar. Stir well and continue to cook until the chicken is completely cooked, the juices run clear, and the curry is a little thick. The chicken is done when the internal temperature reached 165 degrees F. Add the fish sauce if desired and stir well.
Step 4: Remove from the heat when done and serve the coconut chicken curry over rice and/or with naan garnished with cilantro, basil, and/or crushed peanuts/cashews. If desired, you can serve this with extra lime wedges. Enjoy!
