Coconut Curry Chicken
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(21)
Ingredients
4 servings
- 1 cup basmati rice
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons olive oil
- 1 medium shallot, diced
- 3 tablespoons tomato paste
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (12-ounce) can unsweetened coconut milk
- ½ cup chicken stock
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh Thai basil leaves
- 1 tablespoon freshly squeezed lime juice
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Preparation
Step 1
In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
Step 2
Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
Step 3
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
Step 4
Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
Step 5
Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
Step 6
Stir in bell peppers until softened, about 5-8 minutes.
Step 7
Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
Step 8
Serve warm over rice.
Step 9
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Chef's notes
Feel free to throw in all the lingering fridge veggies as needed – mushrooms, snap peas, broccoli, green beans, etc.
The finishing touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves simply take this to the next level.
