Coconut Curry Chicken
Try this Coconut Curry Chicken recipe
Try this Coconut Curry Chicken recipe
- 1 tablespoon lime juice
- 1 large red bell pepper
- 2 teaspoons ground coriander
- fine sea salt and freshly cracked pepper
- 2 teaspoons yellow curry powder
- 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)
- 3 tablespoons red curry paste (i use thai kitchen reduce or increase as desired for spice levels)
- 1 pound boneless skinless chicken breast or thighs cut into 1 inch pieces
- 1 can full fat coconut milk (not lite)
- 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 brea
- optional: chopped peanuts or cashews
- Carbohydrate 21.5557249992777 g
- Cholesterol 0 mg
- Fat 41.9885474998882 g
- Fiber 6.23229990597441 g
- Protein 3.88888499949333 g
- Saturated Fat 35.4602099999977 g
- Serving Size 1 1 (766g)
- Sodium 940.874499994992 mg
- Sugar 15.3234250933033 g
- Trans Fat 2.92498874995075 g
- Calories 457 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
My Go-To Weeknight Dinner: Coconut Curry Chicken
As a busy working mom, finding time to cook a delicious and healthy dinner can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present to-do list. But I’ve learned that a simple, flavorful recipe can make all the difference. Enter my go-to weeknight savior: Coconut Curry Chicken. This dish is quick, easy, and unbelievably satisfying, and it always leaves my family wanting more.
The beauty of this recipe lies in its versatility. You can easily adjust the spice level to suit your family's preferences. If you prefer a milder curry, simply reduce the amount of red curry paste. For those who like a little extra kick, feel free to add a pinch of chili flakes or a few slices of fresh chili peppers. I often experiment with different vegetables, adding things like broccoli florets, carrots, or snow peas towards the end of the cooking process. It’s a great way to incorporate extra nutrients and add a touch of vibrant color to the dish. My kids love it when I add peas – it makes the curry more colorful and fun for them.
The ingredients themselves are fairly standard, most likely already in your pantry. I usually buy everything in bulk so I always have enough on hand. It saves me trips to the grocery store during the week and really makes a difference when I don't have the time or energy to run out for something I forgot to buy. And believe me, I've learned the hard way about forgetting ingredients!
Beyond its practicality, this Coconut Curry Chicken holds a special place in my heart. It's a taste of comfort and familiarity, a reminder of those rare moments when I can truly relax and enjoy a delicious home-cooked meal with my family. It’s a dish that has evolved over the years, with each adjustment reflecting my family's changing tastes and preferences. It started as a simple recipe I found online, but it has become something much more – a testament to the power of simple cooking and shared family meals.
The aroma alone is enough to fill the kitchen with warmth and excitement. The rich, creamy coconut milk blends beautifully with the savory spices, creating a symphony of flavors that will tantalize your taste buds. The chicken becomes incredibly tender and succulent, perfectly infused with the aromatic spices. And the vibrant red bell pepper adds a delightful crunch and a splash of color to the dish, making it not only delicious but visually appealing too.
Serving this dish is just as simple as making it. I usually serve it over a bed of fluffy basmati rice, letting the fragrant grains soak up all the delicious curry sauce. A side of warm naan bread is also a must, perfect for scooping up every last bit of that creamy goodness. For a little extra flair, I like to garnish each serving with fresh cilantro and a sprinkle of toasted peanuts or cashews – the extra crunch and nutty flavor adds a satisfying touch to the already flavorful curry.
This Coconut Curry Chicken is more than just a recipe; it’s a shortcut to a delicious and stress-free weeknight dinner. It’s a meal that brings my family together and nourishes us, both in body and spirit. It’s quick, easy, adaptable, and utterly delicious. Give it a try, and I guarantee it will become a new family favorite!
Tips and Tricks for Success:
- Prep ahead: Chop your vegetables and measure out your spices ahead of time to make weeknight cooking a breeze.
- Spice it up: Adjust the amount of red curry paste to your desired spice level.
- Add veggies: Feel free to incorporate other vegetables, such as broccoli, carrots, or snow peas.
- Serve it up: Enjoy your curry over rice, with naan bread, and garnished with fresh herbs and nuts.
This simple dish proves that healthy, delicious meals don't have to be complicated. Embrace the ease and enjoy the flavors!
