Description
A quick and creamy coconut curry chicken dish, packed with fragrant spices and fresh herbs, perfect for a comforting weeknight meal.
Ingredients
- 1 lb Chicken breast (cut into bite-sized pieces)
- 1/2 cup Cilantro, fresh (chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger, fresh (grated)
- 1 Lime, medium (fresh squeezed)
- 1 Onion, medium (diced)
- 1 Red chili, medium (chopped; adjust to taste)
- 2 tbsp Scallions (sliced, green parts)
- 1 can Coconut milk (full-fat recommended)
- 2 tbsp Red curry paste (adjust for spice level)
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 2 cups Rice (white or jasmine recommended)
- 1 tbsp Brown sugar
- 1 tbsp Chili oil (optional)
- 1/2 tsp Pepper
- 1 tsp Salt (plus more to taste)
- 2 tbsp Coconut oil (or neutral oil)
Instructions
- Cook the rice according to package instructions.
- In a large pan, heat 2 tbsp of coconut oil over medium heat.
- Add the diced onion, minced garlic, grated ginger, and chopped red chili; sauté until the onion is translucent, about 3–4 minutes.
- Add the chicken pieces to the pan and cook until browned on all sides.
- Stir in red curry paste, soy sauce, brown sugar, and coconut milk; bring to a gentle simmer.
- Let simmer for about 10 minutes until chicken is cooked through and sauce thickens.
- Remove from heat and add fresh lime juice, chopped cilantro, and sliced scallions; toss gently to combine.
- Serve creamy chicken over cooked rice and drizzle with chili oil if desired.
Notes
Swap chicken thighs for juicier results. Use tamari instead of soy sauce for gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai