Creamy Chicken Coconut Curry

Creamy Chicken Coconut Curry

A fragrant and hearty Thai-inspired curry with tender chicken pieces, crisp green beans, and vibrant red bell pepper simmered in a rich, coconut milk-based sauce, served with fluffy jasmine rice.

Dietary

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Ingredients

Instructions

  1. Cook the jasmine rice: In a small saucepan, combine 1 cup jasmine rice and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
  2. Heat 1 tablespoon coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  3. Add the thinly sliced yellow onion to the skillet and cook until softened, about 3-5 minutes. Stir in 2 minced cloves garlic and 1 tablespoon grated fresh ginger and cook for 1 minute until fragrant.
  4. Stir in 2 tablespoons red curry paste and cook for 1 minute, stirring constantly, until aromatic.
  5. Pour in 1 can full-fat coconut milk and 1/2 cup chicken broth. Bring to a simmer, scraping any browned bits from the bottom of the pan. Stir in 1 tablespoon fish sauce, 1 teaspoon brown sugar, and 1/4 teaspoon kosher salt.
  6. Return the browned chicken thighs to the sauce along with 6 ounces trimmed fresh green beans and 1/2 thinly sliced red bell pepper. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
  7. Stir in 1 tablespoon fresh lime juice. Taste and adjust seasoning if needed. If desired, garnish with optional chopped fresh cilantro.
  8. Serve the creamy chicken coconut curry hot over the fluffy jasmine rice.

Notes

For a spicier curry, you can add an extra teaspoon of red curry paste. Ensure your red curry paste is naturally dairy-free if following a strict dairy-free diet.

Nutrition (per serving)