When you’re no longer certain what to make for dinner, this creamy coconut curry chook always comes via.

It’s rapid, flavorful, and healthful! This is considered one of my husband’s all time favorite meals, and even as I tend to pick vegetables over meat, that is considered one of my favorites as well.

Today we’re using purple curry on this dish along yellow curry powder and an awesome amount of coriander. If you’re questioning what coconut curry tastes like, it’s a piece candy, but mostly savory with pointers of spice from the purple curry. Red curry is commonly made from beaten pink chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp up the ones flavors with additional garlic, ginger, and onions.

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.

     

View full recipes at chelseasmessyapron

DISCLAIMER: This image is provided only for personal use. If you found any images copyrighted to yours, please contact us and we will remove it. We don't intend to display any copyright protected images.

Leave a Reply

Zucchini Garlic Bites

With soccer season coming near, I desired to feature some thing specific to our weekly finger food unfold. Since weekends spent retaining the harvest commonly stretches properly into fall, it needed to be some thing tasty however clean to throw together. Faced with a counter full of newly harvested zucchini, […]

Low Carb Chicken and Zucchini Recipe Cooked in One Skillet with Black Beans

This Mexican zucchini and hen become scrumptious! Cooked with diced tomatoes, cumin, taco seasoning, topped with cheese and fresh herbs. I introduced only a cup of shredded natural Colby Jack cheese and some handfuls of cilantro and inexperienced onions. Fresh herbs are a fantastic way to feature flavour to any […]

Bruschetta Grilled Chicken

Some say this is the most uninteresting cut of bird meat. I say otherwise. It is sort of a playground of meat, there are infinite opportunities. Everything will move properly with this meat. It is also healthful and best for keto diets. I ate loads of chicken breasts whilst I […]

Aloha Grilled Chicken

This is ideal summer outdoor barbecue and hanging out with pals meals (in the future soon). And it’s also perfect for informal summer dinners while something extra than 10 mins sounds like too lengthy or too much work. I can relate. It’s naturally healthy and gluten-loose (use GF soy sauce […]

Pesto Chicken Tortellini and Veggies

This recipe makes use of 2 of my preferred ingredients: basil pesto and tortellini – and you can buy each in most grocery stores. Which makes this recipe a healthy preference for a fast weeknight dinner. Especially whilst you don’t have that much time to prepare dinner. Just buy a […]

Juicy Instant Pot Chicken Breast Recipe

As plenty as we love these Creamy Italian Instant Pot Chicken Breasts, I love having an amazing database of easy, flexible protein recipes that can be made into a diffusion of different food. For that motive, these Instant Pot Chicken breasts are sincerely seasoned, and despite the fact that they […]