Coconut Chicken Curry

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

3 tablespoons coconut oil (divided)

1/2 medium yellow onion (diced, 1/2 cup)

3 cloves minced garlic (about 1 and 1/2 teaspoons)

2 tablespoons finely minced ginger (from a 1 and 1/2-inch piece)

2 teaspoons yellow curry powder

3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

2 teaspoons ground coriander

1 large red bell pepper

1 pound boneless, skinless chicken breast (or thighs, cut into 1-inch pieces)

Salt and pepper

1 (13.5-ounce) can coconut milk (full-fat, not lite)

1 lime

1 to 2 tablespoons brown sugar

2 teaspoons fish sauce (optional)

1/4 cup cilantro (and/or basil, diced)

Chopped peanuts (or cashews, optional)

Serving suggestions (see note 1)

Instructions

Prep Ingredients

Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler, then finely mince it. Thinly slice the red bell pepper into long vertical strips and cut those strips in half horizontally.

Sauté

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant.

Add Chicken

Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1–2 minutes, then add the bite-size pieces of chicken. Sprinkle on salt and pepper (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often, for about 4–5 minutes or until the chicken is browned on both sides but not cooked through.

Finish Cooking

Pour in coconut milk, 1 tablespoon lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165°F) and curry is slightly thickened (see note 2). If desired, stir in the fish sauce.

Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

Nutrition

• Calories: 464 kcal
• Lipides Totaux: 35 g
• Lipides Saturés: 28 g
• Cholestérol: 73 mg
• Sodium: 149 mg
• Glucides Totaux: 13 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 6 g
• Protéines: 27 g