Cooked - Coconut Curry Chicken

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Home Pricing Community My Recipes

Coconut Curry Chicken

6.0

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon minced fresh gingerroot

2 teaspoons minced garlic

1 tablespoon red curry paste

2 teaspoons curry powder

1 teaspoon ground coriander

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne pepper

2 pounds boneless skinless chicken thighs

4 cups reduced-sodium chicken broth

1 cup coconut milk

1 tablespoon cornstarch

3 tablespoons lime juice

Hot cooked rice, for serving

Chopped peanuts, cilantro and lime wedges for serving

Heat the olive oil in a Dutch oven over medium heat. Add the onion and saute for four to five minutes or until golden and soft. Stir in the ginger and garlic. Cook for 30 to 60 seconds or until fragrant. Stir in the red curry paste, curry powder, coriander, salt, pepper and cayenne.
Add the chicken and chicken broth. Cover and simmer over medium-low heat until the chicken easily falls apart, 25 to 30 minutes. Shred the chicken with two forks.
In a small bowl, whisk together the coconut milk and cornstarch until smooth. Stir into the cooking juices along with the fresh lime juice. Simmer another five minutes.
Serve over hot cooked rice and, if desired, top with chopped peanuts and cilantro.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 58 weeks ago

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