Description
A simple recipe for a flavorful chicken curry served over rice.
Ingredients
Scale
- 1 tbsp coconut oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked white rice
- 1/2 cup fresh cilantro, chopped for garnish
Instructions
- Heat coconut oil in a large skillet or pot over medium-high heat.
- Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
- Add onion to the skillet and cook until softened, about 4 minutes.
- Stir in garlic and ginger and cook for 1 minute until fragrant.
- Add red curry paste and cook for 1 minute, stirring constantly.
- Pour in coconut milk and chicken broth. Stir well to combine.
- Add fish sauce, brown sugar, salt, and pepper. Bring the mixture to a simmer.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 10 minutes, or until the chicken is cooked through.
- Serve the curry over cooked white rice. Garnish with fresh cilantro.
Notes
- Adjust the amount of red curry paste to control the spice level.
- For a thicker sauce, simmer uncovered for a few extra minutes at the end.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6
- Sodium: 450
- Fat: 35
- Saturated Fat: 28
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90
Keywords: spicy, coconut curry, chicken bowl, quick dinner, asian recipe, curry chicken