Cooked - Coconut Curry Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Coconut Curry Chicken

4.0

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

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
Stir in bell peppers until softened, about 5-8 minutes.
Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
Serve warm over rice.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 63 weeks ago

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