PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 4
Made in one pot and packed with flavors. This coconut curry chicken is a filling, mouthwatering weeknight dinner option best paired with naan or serve over rice.
INGREDIENTS
3 cloves minced garlic
1 pound boneless, skinless chicken breast or thighs, cut into 1” pieces
2 tablespoons finely minced ginger
2 teaspoons ground-coriander
3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase for your desired spice levels)
1 can full-fat coconut milk NOT lite
2 teaspoons yellow-curry-powder
1 tablespoon lime juice
1 large red-bell-pepper
½ medium yellow-onion
1-2 tablespoons brown sugar
¼ c. cilantro and/or basil, diced
fine sea salt and freshly cracked pepper
3 tablespoons of coconut oil separated
Optional: chopped peanuts or cashews
2 teaspoons fish sauce (optional)
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
How to make Coconut Curry Chicken
Step 1: Prep the ingredients. Start by mincing the garlic and ginger. Then, dice the onion. In long vertical strips, thinly slice the red bell pepper and cut the strips horizontally.
Step 2: 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 or until the onions are beginning to turn golden. Then, add the ginger and garlic. Stir well. Adjust the heat to low and add the red curry pasta along with the curry powder and coriander. Continue to cook for an additional 2 to 3 minutes, stirring often, until aromatic and lightly roasted.
Step 3: Adjust the heat to medium-high. To the skillet, add the rest of the 1 tbsp coconut oil. Stir for a couple of minutes before adding the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for another 4 to 5 minutes, stirring often, until both sides of the chicken have browned, but are not cooked.
Step 4: Into the skillet, add the brown sugar, coconut milk, and lime juice. Stir well and cook further until the juices of the chicken run clear (internal temperature reaches 165 degrees F) and the curry has slightly thickened. At this point, you can stir in the fish sauce if desired.
Step 5: Remove from the heat when done and serve the coconut curry chicken right away over rice or/with naan bread garnished with basil, cilantro, or crushed cashews/peanuts. If desired, you can serve extra lime wedges on the side. Enjoy!
NOTE:
For a thicker sauce, whisk 1 to 2 tbsp of the sauce with 1 tbsp cornstarch in a small bowl until smooth. Then, stir this into the curry.
Ingredients
- 3 cloves minced garlic
- 1 pound boneless, skinless chicken breast or thighs, cut into 1” pieces
- 2 tablespoons finely minced ginger
- 2 teaspoons ground-coriander
- 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase for your desired spice levels)
- 1 can full-fat coconut milk NOT lite
- 2 teaspoons yellow-curry-powder
- 1 tablespoon lime juice
- 1 large red-bell-pepper
- ½ medium yellow-onion
- 1-2 tablespoons brown sugar
- ¼ c. cilantro and/or basil, diced
- fine sea salt and freshly cracked pepper
- 3 tablespoons of coconut oil separated
- Optional: chopped peanuts or cashews
- 2 teaspoons fish sauce (optional)
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Instructions
Step 1: Prep the ingredients. Start by mincing the garlic and ginger. Then, dice the onion. In long vertical strips, thinly slice the red bell pepper and cut the strips horizontally.
Step 2: 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 or until the onions are beginning to turn golden. Then, add the ginger and garlic. Stir well. Adjust the heat to low and add the red curry pasta along with the curry powder and coriander. Continue to cook for an additional 2 to 3 minutes, stirring often, until aromatic and lightly roasted.
Step 3: Adjust the heat to medium-high. To the skillet, add the rest of the 1 tbsp coconut oil. Stir for a couple of minutes before adding the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for another 4 to 5 minutes, stirring often, until both sides of the chicken have browned, but are not cooked.
Step 4: Into the skillet, add the brown sugar, coconut milk, and lime juice. Stir well and cook further until the juices of the chicken run clear (internal temperature reaches 165 degrees F) and the curry has slightly thickened. At this point, you can stir in the fish sauce if desired.
Step 5: Remove from the heat when done and serve the coconut curry chicken right away over rice or/with naan bread garnished with basil, cilantro, or crushed cashews/peanuts. If desired, you can serve extra lime wedges on the side. Enjoy!
Notes
For a thicker sauce, whisk 1 to 2 tbsp of the sauce with 1 tbsp cornstarch in a small bowl until smooth. Then, stir this into the curry.
