Coconut Curry Chicken
Are you looking for a quick and easy dinner recipe that will keep your taste buds happy? Look no further than our one-pot coconut curry chicken recipe! This dish is packed with flavor and can be on the table in under 30 minutes.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs cut into 1-inch slices
- 3 cloves minced garlic
- 2 tbsp minced ginger
- 2 tsp ground-coriander
- 2 tsp yellow-curry-powder
- 3 Tbsp red curry-paste I use Thai Kitchen; adjust or increase according to your preference for spice levels.
- 1 tbsp lime juice
- 3 Tbsp Coconut-Oil Separated
- 1 large red-bell-pepper
- 1 can full-fat coconut milk NOT lite
- 1/2 medium yellow-onion
- 1 - 2 tbsp brown sugar
- 2 tsp fish-sauce optional
- 1/4 cup cilantro and/or basil diced
- Fine sea-salt freshly cracked pepper
- Serve with: Basmati rice cooked over/with naan bread and lime wedges
Instructions
- Start by prepping ingredients. Chop the garlic and ginger, then dice the onion. Next, peel the ginger with a vegetable peeler.
- The red bell pepper should be thinly sliced in long vertical strips. After that, slice these pieces horizontally.
- In a large skillet, heat 2 tablespoons coconut oil on medium-high heat. Add the onion and saute for about 3-5 minutes, or until they turn golden.
- Add the garlic and ginger. Mix everything well with the oil. Turn down the heat and add the curry powder, red curry paste and coriander. Stir often for 2-3 minutes, or until fragrant and lightly toasted.
- Turn the heat back to medium-high. Next, add 1 tbsp coconut oil and red pepper. After stirring for a while, add the pieces of chicken in bite-sized portions.
- Add pepper and salt to your liking (I use 1/2 teaspoon sea salt and 1 teaspoon pepper). Stir frequently for 4-5 minutes or until the chicken is golden brown on both sides.
- Add the coconut-milk, brown sugar, and lime juice. I use 1 tbsp. Stir until chicken is well cooked (juices run clear and it's reached 165degF). The curry will thicken slightly. Stir in the fish sauce if desired.
- Serve with naan bread or rice. Garnish your dishes with basil, cilantro or crushed cashews/peanuts. If desired, add lime wedges to both sides.
