Coconut Chicken Curry

Coconut Chicken Curry
Yields 4
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  1. 1 pound boneless skinless chicken breast, cubed
  2. 1 tablespoon olive oil
  3. 1 white onion, chopped
  4. 1 tablespoon finely grated fresh ginger
  5. 2 cloves garlic, minced
  6. 1 red bell pepper, sliced into strips
  7. 1 yellow bell pepper, sliced into strips
  8. 2 carrots, peeled and sliced
  9. 2 tablespoons red curry paste
  10. 1 can coconut milk
  11. ½ cup chicken or veggie stock
  12. 1 ½ teaspoons brown sugar
  13. 2 teaspoons fresh lime juice
  14. 1 tablespoon sriracha (optional)
  15. ½ cup fresh cilantro or basil
  16. 1-2 green onions, sliced on a bias
  1. Season chicken with salt and pepper.
  2. Heat oil in a large pot or dutch oven, add chicken and sauté 8-10 minutes, until chicken is lightly brown on both sides.
  3. In the same pot, add onion and cook until the onion is soft and translucent, about 5 minutes. Add ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
  4. Add carrots and cook until fork tender, stirring occasionally. Add bell peppers and sauté 2-3 minutes.
  5. Add coconut milk, curry paste, stock, sugar and sriracha (if using); stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat and cook about 5 to 10 minutes, stirring occasionally.
  6. Remove the pot from the heat, add lime juice and salt to taste.
  7. Garnish with chopped cilantro/basil, chopped peanuts and or jalapeno slices.
  1. Enjoy!
The Mad Table