Coconut Curry Chicken
1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!
We savor every single drop of this curry. EVERY DROP. On a bed of white rice (or any rice/grain of your liking), you can let this heavenly coconut curry sauce get completely sopped up.
With boneless, skinless chicken thighs and some hearty veggies (feel free to throw in all the lingering fridge veggies as needed – mushrooms, snap peas, broccoli, green beans, etc.), this comes together lightening fast. And the finishing touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves simply takes this to the next level.
Serve over rice, over noodles, over all the things.
TOOLS FOR THIS RECIPE
Dutch oven
COCONUT CURRY CHICKEN: FREQUENTLY ASKED QUESTIONS
We personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great, and more readily available at most grocery stores.
If you cannot find Thai basil, a combination of sweet basil and mint leaves gets very close!
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
Instructions
1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
4. Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
5. Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
6. Stir in bell peppers until softened, about 5-8 minutes.
7. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve warm over rice.
