Chicken Coconut Curry
Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves – are you in LOVE?!
Servings 4 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breasts sliced into 1/4” slices then 2” pieces
- 1/2 large onion, chopped
- 1 red bell pepper chopped into 1” pieces
- 5 oz. (1 cup) green beans chopped into 1” pieces
- 2 cups cauliflower chopped into bite size pieces
- 2 teaspoons freshly grated ginger
- 3 cloves garlic minced
- 2 tablespoon curry powder
- 1 13.5 oz. can coconut milk (I like Chaokoh)
- 1 tablespoon cornstarch
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce may sub soy sauce
- 2 tablespoons lime juice
- 2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy
- 1/2 tablespoon brown sugar
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-3 teaspoons Asian hot chili paste/sauce or more to taste
Garnish
- cilantro
- crushed peanuts
Instructions
- Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
- Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
- Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.