top of page
Writer's pictureShaun Williams

Coconut Curry Chicken

Prep Time:  15-20 minutes   Cook Time:  20 minutes

Yield:  4 servings  Category:  Lunch, Dinner, Main Course

Method:  Stovetop  Cuisine: Indian, Thai

INGREDIENTS:

3 Tbsp. coconut oil (separated)

½ medium yellow onion (diced)

3 cloves garlic (minced)

2 Tbsp. ginger (minced)

3 Tbsp. red curry paste (reduce or increase for desired spice level)

2 tsp yellow curry powder

2 tsp ground coriander

1 large red bell pepper

1 pound boneless skinless chicken thigh or breast (cut into 1 in pieces)

1 can (13.5oz) full-fat coconut milk

1-2 Tbsp. brown sugar

1 Tbsp. lime juice

2 tsp fish sauce (optional)

¼ cup cilantro and/or basil (chopped)

Kosher salt and freshly cracked black pepper

Chopped peanuts or cashews (optional)


INSTRUCTIONS:

Start by prepping ingredients: Dice the onion, mince garlic & ginger. Thinly slice bell pepper into long strips and cut strips in half.


Heat 2 Tbsp. coconut oil in a large deep skillet over medium-high heat. Add onion and sauté for 3-5 mins or until it begins to turn golden. Add the garlic & ginger; stir to coat with oil. Lower the heat to low and add in the curry powder, red curry paste and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.


Return heat to medium-high. Add the remaining 1 Tbsp. coconut oil and the red bell pepper. Stir for 1-2 minutes and then add the bite-sized pieces of chicken. Season well with salt & pepper. Cook, stirring often for about 5-7 minutes or until chicken is browned on both sides, but not cooked through.


Pour in the coconut milk, lime juice, and brown sugar (start with 1 Tbsp. and add to taste). Stir until chicken is cooked through (cooked to 165 degrees F) and curry is slightly thickened, about 12-15 minutes. If desired, stir in fish sauce.


Serve over Basmati Rice and/or naan bread. Garnish with cilantro, basil and/or peanuts/cashews. Serve additional lime wedges if desired.

68 views0 comments

Recent Posts

See All

Comments


bottom of page