Coconut Curry Chicken
Coconut Curry Chicken is a fragrant and flavorful dish featuring tender chicken simmered in a rich coconut milk-based curry sauce. This dish is easy to prepare and is perfect served over rice or with flatbread.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 serving dishes
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- Fresh cilantro for garnish
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Stir in the curry powder and let it cook for about 1 minute to release its flavor.
- Add the bite-sized chicken pieces to the skillet and cook until they are no longer pink, about 5-7 minutes.
- Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring to a gentle simmer.
- Add the sliced red bell pepper and snap peas or green beans, cooking for an additional 10-15 minutes until the vegetables are tender and the chicken is cooked through.
- Taste and season with salt and pepper as needed.
- Serve the Coconut Curry Chicken over cooked rice and garnish with fresh cilantro.
Notes
Adjust the spice level by adding chili flakes or fresh chili peppers if desired.
You can substitute the chicken with tofu or vegetables for a plant-based version of this dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.