Description
This Easy Coconut Chicken Curry recipe is not just a treat for your taste buds, but also a lifesaver on busy days. In just one pan, you can create a mouthwatering curry dish that’s packed with flavors.
Ingredients
Scale
- 2 boneless chicken breasts, approximately 1-1 1/4 pounds
- 1 tablespoon olive oil
- 1 stalk lemongrass, cut into pieces and pounded to release natural oils
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 teaspoon turbinado or brown sugar
- 4 to 5 tablespoons red curry paste
- 1 tablespoon chili garlic sauce
- 1 1/2 cans coconut milk
- 3 dashes fish sauce
- 2 tablespoons fresh lime juice, plus
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- lime wedges, for serving
Instructions
- Prepare the chicken by slicing the breasts into very thin strips. Set aside.
- Heat the oil in a deep pan. Add the pounded lemongrass pieces and freshly grated ginger. Sauté for a minute.
- Add in the minced garlic and sugar. Sauté for another minute.
- Add in the red curry paste and chili garlic sauce. Allow this to “toast up” for a few minutes (the curry paste will darken during the process).
- Pour in the coconut milk. Stir. Turn up the heat and allow the coconut milk to melt for a few minutes and form a red curry sauce.
- Add in the fish sauce and thinly sliced chicken. Gently stir the chicken into the sauce to separate and allow to cook evenly.
- On a gently simmer, poach the chicken in the sauce for about 7 minutes.
- Add in the red pepper and snow peas. Cook for another 5-7 minutes to soften the vegetables.
- Remove and discard the lemongrass pieces.
- Remove the pan from the heat. Stir in the fresh lime juice and fresh chopped cilantro.
- Taste for salt and extra lime juice.
- Optionally, serve with steamed rice garnished with a touch more chopped cilantro and lime wedges.
- ENJOY!
Notes
- Thinly slice the chicken breasts to allow for a quicker poach, and better absorption of the curry flavors.
- Boneless chicken thighs can be used in replacement of chicken breasts.
- Pound the lemongrass to release the fragrant oils.
- Allow the aromatics to sauté to develop flavor.
- Green or yellow curry can be used in replacement of the red curry paste (see post for what effect each will have on the flavor of the finished curry dish).
- Use full-fat coconut milk, if possible.
- Be cautious with the fish sauce. You can always add more later, if needed.
- Gently poach the chicken in the sauce on a low-to-medium simmer.
- Easily substitute the red pepper and snow peas with your favorite vegetable(s).
- Don’t forget to remove and discard the woody lemongrass.
- Remove the pan from the heat prior to adding in the lime juice and fresh cilantro.
- Prior to serving, taste for salt and/or to adjust the sweetness. Add more lime juice, as needed.
- Serve with steamed rice for a complete meal.
- See post for additional notes and tips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American, Curry