Coconut Curry Chicken
This Coconut Curry Chicken is a delicious and fragrant dish featuring tender chicken simmered in a creamy coconut sauce with aromatic spices. Perfect for serving over rice, this dish is a delightful combination of flavors and textures.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 can coconut milk (14 oz)
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 bell pepper, sliced any color
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar
- Fresh cilantro for garnish
- Lime wedges for serving
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the bite-sized pieces of chicken thighs to the skillet, cooking for about 5-6 minutes, until they are no longer pink.
- Stir in the red curry paste, ensuring that it coats the chicken well.
- Pour in the coconut milk, and then add the bell pepper, broccoli florets, soy sauce, fish sauce (if using), and sugar. Stir to combine.
- Bring the mixture to a gentle simmer, cover, and cook for 15 minutes, stirring occasionally.
- Taste and adjust seasoning, adding more soy sauce or sugar if desired.
- Serve the coconut curry chicken over cooked rice, garnished with fresh cilantro and lime wedges on the side.
Notes
You can customize this dish by adding other vegetables such as peas, carrots, or snap peas.
Adjust the level of spiciness by adding more or less red curry paste according to your preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.