Description
Coconut Curry Chicken is a delectable dish that combines tender chicken with rich coconut milk and aromatic spices, creating a flavor-packed meal perfect for gatherings or weeknight dinners.
Ingredients
- 1 lb boneless-skinless chicken breast or thighs (cut into 1-inch pieces)
- 3 cloves minced garlic
- 2 tbsp finely minced ginger
- 2 tsp ground coriander
- 2 tsp yellow curry powder
- 3 tbsp red curry paste (adjust for desired spice level)
- 1 tbsp lime juice
- 3 tbsp coconut oil (separated)
- 1 large red bell pepper (sliced)
- 1 can full-fat coconut milk (not lite)
- ½ medium yellow onion (diced)
- 1-2 tbsp brown sugar
- 2 tsp fish sauce (optional)
- ¼ cup cilantro and/or basil (diced)
- Fine sea salt and freshly cracked pepper to taste
Instructions
- Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until golden.
- Add the minced garlic and ginger, stir to coat with oil. Reduce heat and add red curry paste, yellow curry powder, and ground coriander. Stir for 2 to 3 minutes until fragrant.
- Increase heat, add 1 tablespoon coconut oil and the sliced red pepper. Cook until the pepper softens.
- Add the chicken pieces, salt, and pepper; cook for about 4 to 5 minutes until just golden.
- Pour in the brown sugar, coconut milk, and lime juice. Stir and cook until the chicken is fully cooked through.
- Serve over basmati rice or with naan, garnished with fresh herbs and lime wedges.
Notes
For spicier curry, adjust red curry paste to taste. Let the dish sit for a few minutes before serving to develop flavors.
