Description
Coconut Milk Curry with Chicken is a quick and delectable dish that brings the essence of Thai cuisine right to your table. In just 30 minutes, you can enjoy tender chicken simmered in a rich and creamy coconut sauce, enhanced with aromatic spices. This one-pan wonder not only makes weeknight dinners a breeze but also impresses guests at gatherings. Its versatility allows you to customize the heat level and add your favorite vegetables for a personalized touch. Serve it over fluffy rice or warm naan for a complete meal that’s bursting with flavor.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup coconut milk (full-fat)
- 3 tbsp curry powder
- 1 cup yellow onion (chopped)
- 3 cloves garlic (finely chopped)
- 2 tbsp fresh ginger (finely chopped)
- 3 tbsp tomato paste
- Salt and pepper to taste
Instructions
- In a medium bowl, season chicken cubes with curry powder, salt, and pepper.
- Heat coconut oil in a large skillet over medium-high heat, brown the chicken for about 2 minutes per side, then set aside.
- In the same skillet, sauté onions until golden brown. Add garlic and ginger; cook until fragrant.
- Stir in tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to form a paste.
- Pour in coconut milk and chicken broth; stir until smooth.
- Bring to a simmer; return chicken to the skillet and cook until fully cooked (165°F).
- Serve hot over rice or naan with lime wedges and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg