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Coconut Curry Chicken Recipe

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A flavorful and aromatic Coconut Curry Chicken recipe combining tender chicken breast, creamy coconut milk, and vibrant Thai red curry paste, enhanced with chickpeas and fresh vegetables for a wholesome, satisfying meal.

Ingredients

Chicken and Vegetables

  • 1 1/2 lbs boneless chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, sliced into strips
  • 2 shallots, diced
  • 1 can (15 oz) chickpeas, drained

Currents and Sauces

  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp Thai red curry paste
  • 2 tbsp soy sauce or coconut aminos (for gluten-free)
  • 1 tsp coconut or brown sugar

Flavorings and Garnishes

  • 2 tsp grated ginger
  • 2 tsp grated garlic
  • 1 lime, half juiced and half sliced
  • Olive oil (about 1/4 cup)
  • Salt and pepper to taste
  • Fresh cilantro to garnish

Instructions

  1. Prepare the Chicken: Cube the chicken breast into 1-inch pieces and season generously with salt and pepper. Set aside to let the seasoning absorb.
  2. Sauté Shallots: Heat a large skillet over medium heat and add about 1/4 cup olive oil. Add the diced shallots and sauté for 3-4 minutes until they begin to brown, releasing their sweetness.
  3. Add Flavors and Chicken: Add the grated garlic and ginger to the skillet along with the cubed chicken and sliced red bell pepper. Toss and cook on medium-high heat for 12-15 minutes until the chicken is browned and cooked through.
  4. Incorporate Chickpeas and Curry: Stir in the drained chickpeas, Thai red curry paste, soy sauce (or coconut aminos), brown sugar, and a pinch of salt. Mix thoroughly to combine all the flavors.
  5. Add Coconut Milk and Simmer: Pour the full can of coconut milk into the skillet. Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, allowing the flavors to meld.
  6. Finish and Garnish: Remove the lid and adjust seasoning if necessary. Squeeze the juice from half the lime over the curry, garnish with lime slices and fresh cilantro. Serve hot.

Notes

  • For a spicier dish, add more Thai red curry paste according to your heat preference.
  • Use coconut aminos instead of soy sauce for a gluten-free option.
  • This dish pairs well with steamed jasmine rice or cauliflower rice for a low-carb alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipefeastful.com/coconut-curry-chicken-recipe/