PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4
For an ideal weeknight dinner, this Coconut Curry Chicken is your best option. Ready in just a few minutes, this somewhat sweet, ridiculously savoury with a hint of spice from the red curry will sweep you off your feet!
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: Ready the ingredients. Start by mincing the garlic and ginger and dicing the onion. With a vegetable peeler or spoon, peel the ginger, then mince finely.
Step 2: In long vertical strips, thinly slice the red bell pepper, then cut horizontally.
Step 3: 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 saute for about 3 to 5 minutes until the onions are almost golden.
Step 4: To the skillet, add the ginger and garlic, then stir. Adjust the heat to low before adding in the red curry paste, curry powder, and coriander. Continue to cook for another 2 to 3 minutes while stirring frequently until aromatic and lightly toasted.
Step 5: Set the heat back to medium-high. Add the rest of the coconut oil and red pepper to the skillet, stirring for a couple of minutes before adding in the pieces of chicken.
Step 6: To taste, season with salt and pepper, then continue to cook for 4 to 5 minutes more while stirring often until both sides of the chicken are brown but not cooked.
Step 7: Now, add in the brown sugar, coconut milk, and lime juice. I suggest starting with just a tbsp, then adjust according to taste. Stir well until the curry is slightly thick and the chicken is cooked through and the internal temperature reached 165 degrees F. Stir in the fish sauce if desired.
Step 8: Remove from the heat when done and serve the Coconut Curry Chicken over rice with/or naan bread. Sprinkle with basil, cilantro, or crushed cashews/peanuts with extra lime wedges if desired.
NOTE:
For a thicker sauce, spoon 1 to 2 tbsp of the sauce into a small bowl. Add in a tbsp cornstarch and whisk using a fork until smooth, then stir this into the curry.
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: Ready the ingredients. Start by mincing the garlic and ginger and dicing the onion. With a vegetable peeler or spoon, peel the ginger, then mince finely.
Step 2: In long vertical strips, thinly slice the red bell pepper, then cut horizontally.
Step 3: 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 saute for about 3 to 5 minutes until the onions are almost golden.
Step 4: To the skillet, add the ginger and garlic, then stir. Adjust the heat to low before adding in the red curry paste, curry powder, and coriander. Continue to cook for another 2 to 3 minutes while stirring frequently until aromatic and lightly toasted.
Step 5: Set the heat back to medium-high. Add the rest of the coconut oil and red pepper to the skillet, stirring for a couple of minutes before adding in the pieces of chicken.
Step 6: To taste, season with salt and pepper, then continue to cook for 4 to 5 minutes more while stirring often until both sides of the chicken are brown but not cooked.
Step 7: Now, add in the brown sugar, coconut milk, and lime juice. I suggest starting with just a tbsp, then adjust according to taste. Stir well until the curry is slightly thick and the chicken is cooked through and the internal temperature reached 165 degrees F. Stir in the fish sauce if desired.
Step 8: Remove from the heat when done and serve the Coconut Curry Chicken over rice with/or naan bread. Sprinkle with basil, cilantro, or crushed cashews/peanuts with extra lime wedges if desired.
Notes
For a thicker sauce, spoon 1 to 2 tbsp of the sauce into a small bowl. Add in a tbsp cornstarch and whisk using a fork until smooth, then stir this into the curry.
