Coconut Curry Chicken Recipe

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 ½ pounds boneless chicken thighs (chopped)

1 tablespoon olive oil

1 medium onion (chopped)

2 jalapeno peppers (chopped)

3 cloves garlic (chopped)

1 tablespoon red curry paste

1 tablespoon curry powder (I used yellow curry powder - use 2 tablespoons for extra spicy)

1 tablespoon garam masala

14 ounce can coconut milk

1 cup chicken broth (or water)

1 stalk lemongrass

Salt and pepper to taste

FOR SERVING: (Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)

Directions

Oil

Heat a large pan or pot to medium high heat. Add the olive oil.

Onions and Peppers

Add the onion and peppers and cook them down for 5 minutes.

Garlic

Add the garlic and cook another minute, stirring.

Chicken

Add the chopped chicken thighs and cook for 5 minutes, stirring.

Curry Paste

Add the curry paste, curry powder and garam masala. Stir and cook another minute.

Coconut Milk

Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.

Cook

Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.

Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.

Nutrition

• Calories: 503 kcal
• Total Fat: 35 g
• Saturated Fat: 23 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.03 g
• Cholesterol: 162 mg
• Sodium: 187 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 37 g