Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 4
Somewhat sweet, super savoury with a little kick, this coconut curry chicken has a whirlwind of flavours that will make you want for more!
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 (or 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: In a large deep skillet, heat 2 tbsp coconut oil over medium-high heat.
Step 2: When the oil is hot, saute the diced onion for about 3 to 5 minutes or until golden.
Step 3: Add in the minced garlic and ginger and stir.
Step 4: Adjust the heat to low and add in the red curry paste, curry powder, and coriander. Frequently stirring for about 2 to 3 minutes or until aromatic and a bit toasted.
Step 5: Bring the heat back to medium-high and add the rest of the 1 tbsp coconut oil and red peppers. Stir for several minutes before adding the bite-sized chicken pieces.
Step 6: To taste, sprinkle with 1 tsp fine sea salt and half tsp pepper. Cook, stirring frequently for about 4 to 5 minutes or until the chicken pieces are brown on both sides but not cooked.
Step 7: Add the brown sugar into the pan, then, the coconut milk and a tbsp lime juice. Stir and continue to cook until the juices run clear, the chicken reached 165 degrees F, and the curry is a bit thick. Stir in some fish sauce if desired.
Step 8: Before serving, garnish with basil, cilantro, or crushed cashews/peanuts, and slices of lime wedges if desired. Serve over rice or naan bread.
Note:
Remove 1 to 2 tbsp of sauce and place into a small bowl. Whisk in a tbsp cornstarch with a fork until smooth and add into the curry. This will ensure to make 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 (or 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: In a large deep skillet, heat 2 tbsp coconut oil over medium-high heat.
Step 2: When the oil is hot, saute the diced onion for about 3 to 5 minutes or until golden.
Step 3: Add in the minced garlic and ginger and stir.
Step 4: Adjust the heat to low and add in the red curry paste, curry powder, and coriander. Frequently stirring for about 2 to 3 minutes or until aromatic and a bit toasted.
Step 5: Bring the heat back to medium-high and add the rest of the 1 tbsp coconut oil and red peppers. Stir for several minutes before adding the bite-sized chicken pieces.
Step 6: To taste, sprinkle with 1 tsp fine sea salt and half tsp pepper. Cook, stirring frequently for about 4 to 5 minutes or until the chicken pieces are brown on both sides but not cooked.
Step 7: Add the brown sugar into the pan, then, the coconut milk and a tbsp lime juice. Stir and continue to cook until the juices run clear, the chicken reached 165 degrees F, and the curry is a bit thick. Stir in some fish sauce if desired.
Step 8: Before serving, garnish with basil, cilantro, or crushed cashews/peanuts, and slices of lime wedges if desired. Serve over rice or naan bread.
Notes
Remove 1 to 2 tbsp of sauce and place into a small bowl. Whisk in a tbsp cornstarch with a fork until smooth and add into the curry. This will ensure to make a thicker sauce.
