Thai Chicken Coconut Curry
This delicious Thai Chicken Coconut Curry is a perfect homemade dish served over rice.
Equipment
- Large skillet
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, small dice
- 1 medium red bell pepper, small dice
- 4 cloves garlic, roughly chopped
- 2 tablespoons fresh ginger, grated
- 1.5 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tablespoons curry powder
- 1 15 ounce can diced tomatoes
- 0.5 cup chicken stock
- 2 cups full fat coconut milk
- 1 teaspoon tomato paste
- 2 teaspoons salt
- lime juice to taste
- green onions to garnish
- cilantro to garnish
- white rice for serving
Instructions
- Place a large skillet over medium high heat with the coconut oil.
- Add the onion and red pepper sauté until fragrant, about 5 minutes.
- Add the garlic and ginger and sauté for 30 seconds more.
- Add the chicken and curry powder and sauté until the chicken starts to turn golden brown, about 10 minutes.
- Add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt and bring to a boil and reduce to a simmer to continue cooking until the chicken is fully cooked and the liquid thickens up.
- Taste, adjust seasoning as needed, add lime juice to season and serve over rice with cilantro and green onions and extra lime wedges.
Notes
You can add vegetables such as cubed potatoes or broccoli florets to the curry. Chicken breasts can be used instead of chicken thighs but may result in a less tender dish.
Nutrition
Serving: 1bowlCalories: 549kcalCarbohydrates: 17gProtein: 38gFat: 39gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 162mgSodium: 1540mgPotassium: 1088mgFiber: 3gSugar: 6gVitamin A: 1151IUVitamin C: 53mgCalcium: 100mgIron: 7mg
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