Method to my Meals – Method to my Meals

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Super easy and quick chicken curry! Full fat coconut milk can be a little heavy and loaded with calories and fat, so I did half lite coconut milk and half full fat coconut milk. If you don’t love spice, start with 2 tablespoons of the curry paste and test it out. Hope yall LOVE this curry just as much as I do!!

Coconut Chicken Curry Recipe

Coconut Chicken Curry   Save Print Ingredients

  • 2 to 3 tablespoons coconut oil (olive oil may be substituted)
  • 1 large sweet Vidalia or yellow onion, diced
  • 1 pound boneless skinless chicken breast, diced into bite-sized pieces
  • 4 cloves garlic, finely minced or pressed
  • 3 teaspoons ground ginger or 2 tablespoons fresh ginger, finely chopped
  • 2-3 tablespoons chopped green onions
  • 2 teaspoons ground coriander
  • one 13-ounce can coconut milk
  • 1 to 1½ cups sliced carrots
  • 3 tablespoons Thai red curry paste, or to taste
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 cup chopped bell pepper
  • 2 tablespoons lime juice
  • 1 to 2 tablespoons brown sugar, optional and to taste
  • ¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • rice, quinoa, or naan, optional for serving

Instructions

  1. In a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir continuously.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, green onions, coriander, and cook for about 1 minute, or until fragrant; stir.
  4. Add the coconut milk, carrots, bell pepper, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the lime juice, and stir to combine. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  6. Evenly sprinkle with the cilantro and serve immediately.

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Jayashee

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