Prep time: 15 mins | Cook time: 15 mins | Total time: 30 mins | Servings: 4
This coconut chicken curry is a scrumptious one-pot meal with tons of amazing flavor. It’s the perfect weeknight meal that you can easily throw together in less than thirty minutes!
3 cloves minced garlic (1 and 1/2 tsp)
1 lb. boneless, skinless chicken breast or thighs, cut into 1” pieces
1/2 medium yellow onion, diced (1/2 c.)
2 tbsp finely minced ginger (from a 1 and 1/2” piece)
3 tbsp red curry paste (I use Thai Kitchen; reduce or increase the amount)
2 tsp yellow curry powder
1 large red bell pepper
2 tsp ground coriander
Fine sea salt and freshly cracked pepper
1 can (13.5 ounces) of full-fat coconut milk (NOT lite)
1-2 tbsp brown sugar
1 tbsp lime juice
1/4 c. cilantro and/or basil, diced
3 tbsp coconut oil separated
Optional: chopped peanuts or cashews
2 tsp fish sauce, optional
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
HOW TO MAKE COCONUT CHICKEN CURRY
Step 1: Prep the ingredients before you start. Dice the onion and mince the garlic and ginger. Using a spoon or vegetable peeler, peel the ginger and finely mince it. Into long vertical strips, thinly slice the red bell pepper and cut the strips in half 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 and cook for about 3 to 5 minutes until the onions start to turn golden. Next, add the garlic and ginger. Stir well. Adjust the heat to low and add the curry powder along with the red curry paste, and coriander. Continue to cook for another 2 to 3 minutes, stirring occasionally, until lightly toasted and aromatic.
Step 3: Adjust the heat to medium-high, then add the rest of the 1 tbsp coconut oil and red bell pepper to the pan. Stir for 1 to 2 minutes before adding the pieces of the bite-sized chicken. To taste, season with salt and pepper. Continue to cook for 4 to 5 minutes more, stirring often, until both sides of the chicken are browned, but not completely cooked.
Step 4: Then, pour in the coconut milk and lime juice. Add the brown sugar, stir, and cook until the chicken is completely cooked and the juices run clear. The chicken is done when its internal temperature reaches 165 degrees F. Stir in the fish sauce if desired.
Step 5: Remove from the heat and serve the coconut chicken curry right away over rice and/or with naan. Individually garnish each serving with some cilantro, basil, and/or crushed peanuts/cashews. If desired, serve with extra lime wedges on the side. Enjoy!
If you desire a thicker sauce, spoon 1 to 2 tbsp of the sauce into a small bowl. Add 1 tbsp cornstarch and stir well with a fork until smooth. Add this to the curry sauce, stirring well.
Calories: 464 kcal, 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