Thai Coconut Chicken Curry

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It has been raining here for the past few weeks, and we are stuck inside our house. When I see the bright sunlight filtering through the clouds, it brightens up my day and uplifts my mood. On the other hand, waking up to a gloomy sky and wet weather always takes a toll on me. On days, when I am feeling down, whipping up a tasty, comforting meal acts as a relaxing retreat, and soothes my soul.



A bowl of hearty, piping curry with steamed rice always melts my heart and brings a big smile on my face. It will be unfair of me if I talk about curry and do not include the recipe for the creamy Coconut Chicken Curry. A one-pan dish of tender chicken simmered in a rich coconut milk sauce, this curry bursts with flavors and comes together in just 30 minutes.

If you love chicken,you can check out my Honey Sesame Chicken and Mexican Chicken Fajitas


Just make this recipe once, and you will feel tempted to eat it over and over again.

Tip: Be sure to use full-fat coconut milk. The sauce won’t have the same smooth and creamy consistency if you use the reduced-fat one.



Creamy Tomato Spinach Pasta Coconut Chicken Curry
Author: Happily Cooking
Preparation Time:
Cooking time:
Yields: 4 servings
Calories per serving: 410kcal


Ingredients:
  • 650g boneless chicken breast, cut into 1 inch pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 2 teaspoons curry powder
  • 3 tablespoons Thai red curry paste
  • 1 large red bell pepper
  • 1 can full fat coconut milk
  • 2 tablespoon oil
  • Salt, to taste
  • Pepper,to taste
  • 1/4 cup cilantro

Instructions:
  1. We will start by prepping the ingredients. We will cut the chicken breasts into 1 inch pieces, dice the onion, and mince the garlic and the ginger and slice the red bell pepper into long vertical strips.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, and the red curry paste. Stir often for 2-3 minutes or until lightly fragrant.
  3. Return the heat to medium high. Add in the red bell pepper slices. Stir for 1-2 minutes and then add in the chicken pieces. Sprinkle on salt and pepper to taste. Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides.
  4. Pour in the coconut milk and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until the curry is slightly thickened. Adjust the salt as per your taste.
  5. Sprinkle some cilantro and serve immediately over rice and/or with naan bread.

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