Coconut Curry Chicken
This Coconut Curry Chicken tastes better than your ƒavorite restaurant! Its lusciously creamy, loaded with ƒlavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry ƒriendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night oƒ the week.
Prep Time:15 minutes
Cook Time: 10 minutes
Servings: 6 servings
INGReDIeNTS
- 1.50 tablespoon olive oil
- 1.50 lb chicken breasts sliced into 1/4” slices then 2” pieces
- 3/4 large onion, chopped
- 1.50 red bell pepper chopped into 1” pieces
- 7.50 oz. (1 cup) green beans chopped into 1” pieces
- 3 cup Cauliƒlower chopped into bite size pieces
- 3 teaspoon ƒreshly grated ginger
- 4.50 cloves garlic minced
- 3 tablespoon curry powder
- 1.50 13.5 oz. can quality coconut milk I like Chaokoh
- 1.50 tablespoon cornstarch
- 3 tablespoon less sodium soy sauce
- 3 tablespoon ƒish sauce may sub soy sauce
- 3 tablespoon lime juice
- 3 tablespoon asian/Thai Sweet Chili Sauce like Mae Ploy
- 3/4 tablespoon brown sugar
- 1.50 teaspoon dried basil
- 3/4 teaspoon salt
- 3/8 teaspoon pepper
- 1.50 teaspoon asian hot chili paste/sauce or more to taste
- Garnish
- cilantro
- crushed peanuts
- up close top view oƒ creamy coconut curry chicken in a stainless steal skillet
INSTRUCTIONS
- Heat oil over medium high heat in large skillet. add chicken, onions and curry powder and cook just until chicken is no longer pink. add bell peppers, cauliƒlower, green beans, ginger and garlic, and saute 1 minute.
- add halƒ oƒ the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer ƒor 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
- Garnish with additional optional ƒresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.
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