Now we are using red-curry within this dish alongside yellow-curry powder along with a fantastic of coriander. If you are wondering exactly what coconut-curry tastes like, it is somewhat sweet, but largely savory with of spice out of the red-curry.
Red curry is usually create from crushed garlic, ginger, lemongrass, red chilies, fish-paste and shallots. We amp those flavors up with extra ginger, garlic, and onions.
When you are not certain what to make for dinner, then this creamy coconut curry chicken comes through. It is quick, tasty, and healthful! This is my family ones all time favourite foods, and while I often favor vegetables and this is among my favorites also.
If you’d like a thicker sauce, then you are able to eliminate 1-2 tbsp of the sauce into a small-bowl & (using a fork) dip in 1 tbsp cornstarch till smooth. Whisk the mixture into the curry.
Coconut Curry Chicken
- 3 tbsp coconut oil separated
- 1/2 medium yellow onion diced (~1/2 cup)
- 3 cloves minced garlic (~1 and 1/2 teaspoons)
- 2 tbsp finely minced ginger (from a 1 and 1/2 inch piece)
- 2 tsp yellow curry powder
- 3 tbsp red curry paste
- 2 tsp ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast
- Fine sea salt and freshly cracked pepper
- 1 can full-fat coconut milk
- 1 tbsp lime juice
- 2 tbsp brown sugar
- 2 tsp fish sauce optional
- 1/4 cup cilantro and/or basil diced
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- chopped peanuts or cashews optional
- 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 begin to turn 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 bell 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 (See Note). If desired, stir in the fish sauce.
- Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.