Coconut Curry Chicken
Creamy Thai-Inspired Coconut Curry Chicken with Golden Turmeric Jasmine Rice
Ingredients:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons coconut oil
1 large onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 can (14 oz) coconut milk, full-fat
1 tablespoon fish sauce (optional)
1 tablespoon brown sugar
1 lime, juiced
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
For the Turmeric Rice:
2 cups jasmine rice, rinsed
3 cups water
1 tablespoon coconut oil
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
Start by preparing the turmeric rice. In a medium saucepan, heat 1 tablespoon coconut oil over medium heat. Add turmeric and stir for 30 seconds until fragrant.
Add the rinsed jasmine rice and stir to coat with the turmeric-infused oil. Add water, salt, and pepper, then bring to a boil.
Reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
While the rice is cooking, heat 2 tablespoons coconut oil in a large skillet or wok over medium-high heat.
Season chicken pieces with salt and pepper, then add to the hot skillet. Cook for 5-6 minutes until browned on all sides but not fully cooked through.
Remove chicken and set aside. In the same skillet, add onions and cook for 3-4 minutes until softened.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
Add sliced bell peppers and cook for 3-4 minutes until slightly softened.
Pour in the coconut milk, fish sauce (if using), and brown sugar. Stir well and bring to a simmer.
Return the chicken to the skillet, reduce heat to medium-low, and simmer for 10-12 minutes until chicken is fully cooked and sauce has thickened slightly.
Remove from heat and stir in lime juice.
Fluff the turmeric rice with a fork and serve the curry over the rice.
Garnish with fresh cilantro before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings