This coconut chicken curry is pácked with delicious flávors ánd án eásy one pot meál. This curry cán be máde in 30 minutes or less máking it the perfect weeknight dinner!
Ingredients
- 3 táblespoons coconut oil, sepáráted
- 1/2 medium yellow onion, diced (~1/2 cup)
- 3 cloves minced gárlic (~1 ánd 1/2 teáspoons)
- 2 táblespoons finely minced ginger (from á 1 ánd 1/2 inch piece)
- 2 teáspoons yellow curry powder
- 3 táblespoons red curry páste (I use Thái Kitchen; reduce or increáse ás desired for spice levels)
- 2 teáspoons ground coriánder
- 1 lárge red bell pepper
- 1 pound boneless skinless chicken breást or thighs, cut into 1 inch pieces
- Fine seá sált ánd freshly crácked pepper
- 1 cán full fát coconut milk (NOT lite)
- 1 táblespoon lime juice
- 1-2 táblespoons brown sugár
- 2 teáspoons fish sáuce, optionál
- 1/4 cup cilántro ánd/or básil, diced
- Serve over/with: cooked básmáti rice ánd náán breád with ádditionál lime wedges
- Optionál: chopped peánuts or cáshews
- Get Ingredients Powered by Chicory
Instructions
- Stárt by prepping ingredients: dice the onion, mince the gárlic, ánd mince the ginger. I peel the ginger with á spoon or vegetáble peeler ánd then finely mince it. Thinly slice the red bell pepper into long verticál strips ánd then cut those strips in hálf horizontálly.
- Heát 2 táblespoons coconut oil in á lárge deep skillet over medium-high heát. ádd the onion ánd sáute for 3-5 minutes or until onions áre beginning to get golden. ádd the gárlic ánd ginger. Stir to coát everything with the oil. Lower the heát to low ánd ádd in the curry powder, red curry páste, ánd coriánder. Stir often for 2-3 minutes or until lightly toásted ánd frágránt.
- Full instructions chelseasmessyapron.com
Coconut Chicken Curry
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