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Coconut Chicken Curry

Bring restaurant-quality flavor home with this Thai-Inspired Coconut Curry Chicken made with tender chicken, colorful vegetables, and a rich coconut curry sauce served over jasmine rice.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 406kcal

Equipment

Ingredients

  • 1 lb chicken breast, cubed
  • 1 cup Jasmine rice
  • 1 red bell pepper, chopped
  • 1 small yellow onion, finely diced
  • 1 tbsp garlic, minced
  • 2 tbsp avocado oil
  • 2 tsp curry powder
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 3 tbsp red curry paste
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 lime, juiced
  • 1 can full fat coconut milk
  • Fresh cilantro
US - M

Instructions

  • Cook the jasmine rice according to the package directions and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for about 2 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.
  • Add the curry powder, ground coriander, red curry paste, salt, and pepper. Stir well to coat the onions and garlic, then cook for 1-2 minutes to toast the spices and deepen their flavor.
  • Add another drizzle of oil to the skillet, followed by the cubed chicken. Toss to coat the chicken in the curry mixture and cook for 3-4 minutes per side. The chicken does not need to be fully cooked at this point.
  • Stir in the bell pepper, coconut milk, and lime juice. Mix until everything is well combined.
  • Reduce the heat to a gentle simmer, cover the skillet, and cook for about 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
  • Serve over the cooked jasmine rice and garnish with fresh cilantro. Add your favorite vegetables on the side, if desired.

Nutrition

Calories: 406kcal | Carbohydrates: 46g | Protein: 29g | Fat: 12g | Fiber: 3g | Calcium: 63mg | Iron: 2mg