Yield: 4
Coconut Chicken Curry
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tbsp coconut oil
- 6 boneless skinless chicken thighs, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 14-ounce can coconut milk
- 2 tbsp brown sugar
- 1 lime, zest and juice
- 2 tbsp fresh cilantro
- Salt and pepper, to taste
Instructions
- In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season it with salt and pepepr to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 minutes. Add the red bell pepper, onion, garlic, and ginger. Cook, stirring, until the mixture becomes fragrant, about 1 minute. Stir in the curry paste and curry powder and cook, stirring, until they become fragrant, about 1 minute. Add the coconut milk and brown sugar. Cook, stirring occasionally, until the sauce reduces and begins to thicken, about 5 minutes. Stir in the lime zest and juice.
- Serve immediately topped with the cilantro or store in the refrigerator for up to 3 days.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 588Total Fat: 38gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 205mgSodium: 600mgCarbohydrates: 24gFiber: 2gSugar: 15gProtein: 44g
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