Coconut Curry Chicken
A creamy and flavorful coconut curry chicken recipe that's quick and easy to make. Perfect for a weeknight meal!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 0.5 cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup frozen peas
- fresh cilantro chopped, for garnish
- cooked rice for serving
Instructions
Preparation Steps
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the red curry paste to the skillet and cook, stirring constantly, for 1 minute.
- Pour in the coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return the chicken to the skillet. Stir in the soy sauce and sugar. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Stir in the frozen peas and cook for an additional 2-3 minutes until heated through.
- Serve the coconut curry chicken over cooked rice, garnished with fresh cilantro.
Notes
Adjust the amount of red curry paste to your desired level of spiciness. For a richer flavor, you can add a squeeze of lime juice before serving.