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
How would you rate this recipe?
Preparation
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.