Coconut Curry Chicken
Thai-Inspired Coconut Curry Chicken with Fragrant Cilantro Lime Rice
Ingredients:
For the Curry Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1/2 cup chicken broth
1 red bell pepper, sliced
1 cup snap peas
1 medium carrot, julienned
1 tablespoon brown sugar
1 tablespoon fish sauce (optional)
1 lime, juiced
Fresh cilantro for garnish
For the Cilantro Lime Rice:
2 cups jasmine rice
3 cups water
1/2 teaspoon salt
2 limes, zested and juiced
1/3 cup fresh cilantro, chopped
Directions:
For the Cilantro Lime Rice:
Rinse the jasmine rice in cold water until the water runs clear.
In a medium saucepan, combine the rice, water, and salt.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed.
Remove from heat and let stand covered for 5 minutes.
Fluff with a fork, then stir in lime zest, lime juice, and chopped cilantro.
For the Curry Chicken:
Heat coconut oil in a large skillet or wok over medium-high heat.
Season chicken pieces with salt and pepper, then add to the hot pan. Cook until golden brown on all sides, about 5-6 minutes.
Remove chicken and set aside.
In the same pan, add onion and cook until translucent, about 3 minutes.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in red curry paste and cook for 1 minute to activate the flavors.
Pour in coconut milk and chicken broth, stirring to combine.
Return the chicken to the pan and bring to a simmer.
Add the bell pepper, snap peas, and carrots. Cook for 5-7 minutes until vegetables are tender-crisp and chicken is cooked through.
Stir in brown sugar, fish sauce (if using), and lime juice.
Serve the curry over the cilantro lime rice and garnish with fresh cilantro leaves.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings