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    Creamy Coconut Thai Curry

    Chicken
    Dinner
    ​

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    porsiyonlar

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    toplam süre
    Yemek Yapmaya Başla

    Malzemeler

    1 lb chicken breasts or thighs, cut into bite-sized pieces

    1 tablespoon olive oil

    1 onion, thinly sliced

    3 cloves garlic, minced

    1 red bell pepper, sliced

    1 yellow bell pepper, sliced

    1 zucchini, sliced

    2 tablespoons red curry paste

    1 can (14 oz) coconut milk

    1/2 cup chicken broth

    1 tablespoon fish sauce

    1 tablespoon brown sugar

    1 teaspoon fresh ginger, grated

    Juice of 1 lime

    1/4 cup fresh cilantro, chopped (for garnish)

    1/4 cup green onions, sliced (for garnish)

    Cooked jasmine rice (for serving)

    Yöntemler

    Prepare the Chicken Curry: In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.

    In the same skillet, add the sliced onion, garlic, bell peppers, and zucchini. Sauté for 5-6 minutes until the vegetables are tender.

    Make the Curry Sauce: Stir in the red curry paste, cooking for about 1 minute until fragrant. Pour in the coconut milk and chicken broth, stirring until well combined. Add the fish sauce, brown sugar, and grated ginger. Bring the mixture to a simmer.

    Combine and Cook: Return the cooked chicken to the skillet, stirring to coat it with the curry sauce. Simmer for an additional 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly. Squeeze in the lime juice and stir to combine.

    Serve: Serve the creamy Thai coconut curry chicken over cooked jasmine rice, garnished with fresh cilantro and green onions.

    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

    Kcal: 400 kcal | Servings: 4 servings

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    -

    toplam süre
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    Malzemeler

    1 lb chicken breasts or thighs, cut into bite-sized pieces

    1 tablespoon olive oil

    1 onion, thinly sliced

    3 cloves garlic, minced

    1 red bell pepper, sliced

    1 yellow bell pepper, sliced

    1 zucchini, sliced

    2 tablespoons red curry paste

    1 can (14 oz) coconut milk

    1/2 cup chicken broth

    1 tablespoon fish sauce

    1 tablespoon brown sugar

    1 teaspoon fresh ginger, grated

    Juice of 1 lime

    1/4 cup fresh cilantro, chopped (for garnish)

    1/4 cup green onions, sliced (for garnish)

    Cooked jasmine rice (for serving)

    Yöntemler

    1

    Prepare the Chicken Curry: In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.

    2

    In the same skillet, add the sliced onion, garlic, bell peppers, and zucchini. Sauté for 5-6 minutes until the vegetables are tender.

    3

    Make the Curry Sauce: Stir in the red curry paste, cooking for about 1 minute until fragrant. Pour in the coconut milk and chicken broth, stirring until well combined. Add the fish sauce, brown sugar, and grated ginger. Bring the mixture to a simmer.

    4

    Combine and Cook: Return the cooked chicken to the skillet, stirring to coat it with the curry sauce. Simmer for an additional 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly. Squeeze in the lime juice and stir to combine.

    5

    Serve: Serve the creamy Thai coconut curry chicken over cooked jasmine rice, garnished with fresh cilantro and green onions.

    6

    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

    7

    Kcal: 400 kcal | Servings: 4 servings