Malaysian Coconut Curry Chicken

Fragrant and creamy coconut curry with tender chicken and bell peppers, served over fluffy jasmine rice with a refreshing cucumber salad.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: Malaysian
• Difficulty: Medium
• Cost: $4.26/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• fresh
• savory
• spicy
• stir-fry

Ingredients

• 1 tablespoon coconut oil
• 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1 yellow onion (medium, thinly sliced)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoon red curry paste
• 1 can full-fat coconut milk (13.5 ounces)
• 1 cup chicken broth
• 1 red bell pepper (thinly sliced)
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 2 cup jasmine rice (uncooked)
• 4 cup water
• 1 English cucumber (thinly sliced)
• 0.25 cup rice vinegar
• 1 tablespoon granulated sugar
• 0.25 cup fresh cilantro (chopped)

Instructions

1. First, prepare the cucumber salad: In a medium bowl, whisk together rice vinegar and granulated sugar until sugar is dissolved. Add thinly sliced English cucumber, toss to coat, and set aside to marinate.
2. Cook jasmine rice: In a medium saucepan, combine 2 cups jasmine rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is fluffy.
3. While rice cooks, heat coconut oil in a large skillet or Dutch oven over medium-high heat. Season chicken breast pieces with 1/4 teaspoon salt and black pepper. Add chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
4. Add thinly sliced yellow onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and grated fresh ginger; cook for 1 minute more until fragrant.
5. Add red curry paste and cook, stirring constantly, for 1 minute until fragrant.
6. Pour in full-fat coconut milk and chicken broth, stirring to combine. Bring the sauce to a simmer, then add thinly sliced red bell pepper, fish sauce, and brown sugar. Return chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 15 minutes, or until chicken is cooked through and flavors have melded. Stir in remaining 1/2 teaspoon salt.
7. Serve the Malaysian Coconut Curry Chicken hot over jasmine rice, garnished with fresh cilantro. Serve with the marinated cucumber salad on the side.

Notes

For a spicier curry, add a pinch of chili flakes or an extra teaspoon of red curry paste. Leftovers store well and taste even better the next day.

Nutrition (per serving)

• Calories: 675
• Protein: 46.1 g
• Carbohydrates: 64.2 g
• Fat: 28.5 g
• Fiber: 5.8 g
• Sodium: 1380 mg
• Saturated Fat: 19.3 g
• Sugar: 10.1 g
• Cholesterol: 100 mg