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Coconut Chicken Curry

80/100 by 240 users
Coconut Chicken Curry

Ingredients

  • 3 tablespoons coconut oil separated
  • 1/2 medium yellow onion diced (~1/2 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs cut into 1 inch pieces
  • Fine sea salt and freshly cracked pepper
  • 1 can full fat coconut milk (NOT lite)
  • 1 tablespoon lime juice
  • 1-2 tablespoons brown sugar
  • 2 teaspoons fish sauce optional
  • 1/4 cup cilantro and/or basil diced
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews

Instructions

  1. Start by prepping ingredients: dice the onion mince the garlic and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
  2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the 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.
  3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook stirring often for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.
  4. Pour in the coconut milk lime juice and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired stir in the fish sauce.
  5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro basil and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

This article and recipe adapted from this site

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