COCONUT CURRY CHICKEN

Jan 26, 2021

 

COCONUT CURRY CHIKEN

My husband and I recently discovered Thai food and we are in love with this COCONUT CURRY CHICKEN! SO yummy and takes less than 30 min. You could always use white or brown basmati rice with this, but if you are like me and try to do lowcarb as much as possible (especially at dinner time), you can use cauliflower rice instead and it's just as good and filling. I hope you enjoy this as much as we do!


INGREDIENTS

  • 3 tablespoons coconut oil separated
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves minced garlic (1-1/2 teaspoons)
  • 2 tablespoons finely minced ginger
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; increase or decrease for desired spice levels)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper
  • 1 pound organic chicken breast, cut into 1 inch pieces
  • Fine sea salt and freshly cracked pepper
  • 1 can full-fat coconut milk
  • 1 tablespoon lime juice
  • 1-2 tablespoons cane sugar
  • 2 teaspoons fish sauce or soy sauce
  • 1/4 cup chopped fresh basil (or 1/8 cup dried)
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews

INSTRUCTIONS

  • Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally. 
  • Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  • Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
  • Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (See Note 1). If desired, stir in the fish sauce.
  • Serve over rice and garnish with basil.