Coconut Chicken Curry
Overview
Prep Time: 15 min • Cook Time: 30
Total Time: 45 min
This coconut chicken curry is a perfect blend of savory, sweet, and spicy flavors, with the coconut milk making it rich and creamy. It can be served over rice or noodles, with a side of vegetables or naan bread to soak up the flavorful sauce.
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what you’ll need:
1lb chicken breast
Jasmine rice
1 red bell pepper
Fresh cilantro
2 tbs avocado oil
1 small yellow onion
1 tbs minced garlic
2 tsp curry powder
2 tsp ground coriander
1 tsp ground ginger
3 tbs red curry paste
1/2 tsp salt
1/2 tsp pepper
1/2 lime
1 can full fat coconut milk
Instructions:
Start by preparing your rice. I used jasmine rice and prepared it according to the package instructions.
Prep your chicken breast by cutting it into cubes and setting them aside.
Preheat a pan with 1 tbs of oil on medium high heat. Finely chop your onion and add it to the pan. Saute it for about 2 minutes until fragrant.
Next you’ll add in 1 tbs of minced garlic and mix. Saute for about 1 more minute.
Now it’s time to add the spices and red curry paste. Add 2 tsp of curry powder, 2 tsp ground coriander, 3 tbs red curry paste, 1/2 tsp salt, and 1/2 tsp pepper. Mix it well with the onions and garlic and let it saute for a couple more minutes. It should start smelling amazing!
Add in 1 more tbs of oil to the pan and then add in your cubed chicken. Mix it so that it is well incorporated with the seasonings. Let it cook about 3-4 minutes per side. It’s ok if they aren’t cooked fully yet!
Then add in 1 chopped bell pepper, 1 can of coconut milk, and the juice of 1/2 lime. Again, mix well. Cover your pan with a lid and turn your temp down to a simmer. Let it simmer covered about 10 minutes until the chicken is cooked all the way through and the sauce has slightly thickened.
Serve with some jasmine rice, freshly chopped cilantro and any other vegetables of choice! I made broccolini. Enjoy!