Thai Chicken Coconut Curry
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
4.87 out of 5 stars
(23)
Ingredients
4 servings
- 2 tablespoons coconut oil
- 1 onion, small dice
- 1 red belle pepper, small dice
- 4 cloves garlic, roughly chopped
- 2 tablespoons fresh ginger, grated
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tablespoons curry powder
- 1 15 ounce can diced tomatoes
- ½ cup chicken stock
- 2 cups full fat coconut milk
- 1 teaspoon tomato paste
- 2 teaspoons salt
- Lime juice to taste
- Green Onions to garnish
- Cilantro to garnish
- White Rice for serving
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Preparation
Step 1
Place a large skillet over medium high heat with the coconut oil.
Step 2
Add the onion and red pepper sauté until fragrant, about 5 minutes.
Step 3
Add the garlic and ginger and sauté for 30 seconds more.
Step 4
Add the chicken and curry powder and sauté until the chicken starts to turn golden brown, about 10 minutes.
Step 5
Add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt and bring to a boil and reduce to a simmer to continue cooking until the chicken is fully cooked and the liquid thickens up.
Step 6
Taste, adjust seasoning as needed, add lime juice to season and serve over rice with cilantro and green onions and extra lime wedges.
Step 7
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