PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4
I love how the flavours of this Coconut Chicken Curry blended perfectly together. I prefer this with rice for a satisfying dinner or served with naan bread for a lighter variety. This one-pot meal is the perfect weeknight dinner that you can easily and quickly make in half an hour or less.
INGREDIENTS
1 pound boneless skinless chicken breast or thighs cut into 1” pieces
3 cloves minced garlic
2 tablespoons finely minced ginger
2 teaspoons ground coriander
2 teaspoons yellow curry powder
3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
1 tablespoon lime juice
3 tablespoons coconut oil separated
1 large red bell pepper
1 can full-fat coconut milk NOT lite
½ medium yellow-onion
1-2 tablespoons brown sugar
2 teaspoons fish sauce (optional)
¼ c. cilantro and/or basil diced
fine sea salt and freshly cracked pepper
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews
How to make Coconut Curry Chicken
Step 1: Start by mincing the garlic, mince the ginger, and dicing the onion. Using a vegetable peeler or spoon, peel the ginger and mince finely.
Step 2: In long vertical strips, slice the red bell pepper thinly, then cut them into bits horizontally.
Step 3: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once hot, add the onion to the skillet and saute for about 3 to 5 minutes until slightly golden. Then, add in the ginger and garlic and stir well to coat with oil. Now, adjust the heat to low and stir in the red curry paste, curry powder, and coriander. Continue to cook for another 2 to 3 minutes until aromatic and lightly toasted.
Step 4: Adjust the heat to medium-high again, then add in the rest of the 1 tbsp coconut oil and red pepper. Stir for a couple of minutes before adding in the bite-sized chicken. To taste, sprinkle some pepper and salt. Cook for an additional 4 to 5 minutes while often stirring until all sides of the chicken is brown but not cooked.
Step 5: To the skillet, add in the brown sugar followed by coconut milk and lime juice. I do this by adding only 1 tbsp at the beginning. Stir well until the juices run clear, the chicken is cooked (internal temperature reached 165 degrees F), and the curry has slightly thickened. Stir in some fish sauce if desired.
Step 6: Turn the heat off when done. Serve the Coconut Chicken Curry over rice or with naan bread garnished with basil, cilantro, or crushed cashews/peanuts, and extra lime wedges. Enjoy!
NOTE:
Spoon about 1 to 2 tbsp of the sauce into a small bowl, then stir in a tbsp cornstarch until smooth. Add this into the curry and whisk for a thicker sauce.
Ingredients
- 1 pound boneless skinless chicken breast or thighs cut into 1” pieces
- 3 cloves minced garlic
- 2 tablespoons finely minced ginger
- 2 teaspoons ground coriander
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
- 1 tablespoon lime juice
- 3 tablespoons coconut oil separated
- 1 large red bell pepper
- 1 can full-fat coconut milk NOT lite
- ½ medium yellow-onion
- 1-2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- ¼ c. cilantro and/or basil diced
- fine sea salt and freshly cracked pepper
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- Optional: chopped peanuts or cashews
Instructions
Step 1: Start by mincing the garlic, mince the ginger, and dicing the onion. Using a vegetable peeler or spoon, peel the ginger and mince finely.
Step 2: In long vertical strips, slice the red bell pepper thinly, then cut them into bits horizontally.
Step 3: In a large, deep skillet, heat 2 tbsp coconut oil over medium-high heat. Once hot, add the onion to the skillet and saute for about 3 to 5 minutes until slightly golden. Then, add in the ginger and garlic and stir well to coat with oil. Now, adjust the heat to low and stir in the red curry paste, curry powder, and coriander. Continue to cook for another 2 to 3 minutes until aromatic and lightly toasted.
Step 4: Adjust the heat to medium-high again, then add in the rest of the 1 tbsp coconut oil and red pepper. Stir for a couple of minutes before adding in the bite-sized chicken. To taste, sprinkle some pepper and salt. Cook for an additional 4 to 5 minutes while often stirring until all sides of the chicken is brown but not cooked.
Step 5: To the skillet, add in the brown sugar followed by coconut milk and lime juice. I do this by adding only 1 tbsp at the beginning. Stir well until the juices run clear, the chicken is cooked (internal temperature reached 165 degrees F), and the curry has slightly thickened. Stir in some fish sauce if desired.
Step 6: Turn the heat off when done. Serve the Coconut Chicken Curry over rice or with naan bread garnished with basil, cilantro, or crushed cashews/peanuts, and extra lime wedges. Enjoy!
Notes
Spoon about 1 to 2 tbsp of the sauce into a small bowl, then stir in a tbsp cornstarch until smooth. Add this into the curry and whisk for a thicker sauce.
