Description
A comforting coconut curry chicken dish that’s perfect for any occasion.
Ingredients
Scale
- 4 cups chicken broth (substitute with vegetable broth for vegan option)
- 1 can (13 oz) coconut milk (use full-fat for best texture)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 teaspoons red curry paste
- 1 teaspoon curry powder (adjust based on heat preference)
- 1 teaspoon turmeric
- to taste teaspoon salt
- to taste teaspoon black pepper
- 1 pound boneless chicken thighs (can substitute with chickpeas)
- 1 cup long-grain white rice (jasmine rice for an aromatic alternative)
- 2 stalks green onions (sliced)
- 0 fresh cilantro (to taste)
- 1 wedge lime (for squeezing)
Instructions
- Melt a tablespoon of coconut oil over medium heat. Add minced garlic and grated ginger. Sauté for 3-4 minutes until fragrant.
- Stir in red curry paste, chicken broth, and coconut milk. Bring to a gentle simmer for about 5 minutes.
- Add boneless chicken thighs, cover, and simmer for 20 minutes on medium-low heat until cooked through.
- Cook the long-grain white rice separately according to package instructions.
- Remove chicken from the pot, slice into bite-sized pieces, and allow to rest.
- Assemble by placing rice in bowls, ladling broth over, topping with chicken, and garnishing with green onions, cilantro, and lime wedges.
Notes
- Use vegetable broth for a vegan version of this recipe.
- Full-fat coconut milk is recommended for the best texture.
- Feel free to adjust the spice levels according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg