Description
Coconut curry chicken is a warm, comforting dish that combines tender chicken with a creamy coconut sauce and aromatic spices. This easy-to-make recipe is perfect for busy weeknights or impressing guests. Imagine vibrant vegetables and rich flavors melded together in a delightful symphony that dances on your palate. Serve it over fluffy rice or with crusty bread to soak up the luscious sauce, making every bite an experience of tropical bliss right at home.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 600g)
- 1 can (400ml) full-fat coconut milk
- 3 tbsp red curry paste
- 2 cups fresh vegetables (bell peppers, carrots, snap peas)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Juice of 1 lime
Instructions
- Prep your ingredients by chopping vegetables into bite-sized pieces and mincing garlic and ginger.
- In a large skillet over medium heat, sauté garlic and ginger in oil until fragrant (about 1 minute).
- Add chicken pieces to the skillet and cook until golden brown (5-7 minutes).
- Stir in red curry paste and cook for another minute.
- Pour in coconut milk, stir gently, and simmer for about 10 minutes.
- Add fresh vegetables and lime juice; cook until veggies are crisp-tender (3-5 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 425
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg