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25) Coconut Curry Chicken with Jasmine Rice

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp vegetable oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp red curry paste adjust to taste
  • 1 can 14 oz coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar or honey
  • 1 red bell pepper sliced
  • 2 cups cooked jasmine rice or 1 cup uncooked
  • Salt and pepper to taste
  • Lime wedges and chopped cilantro for serving

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat and brown chicken 3–4 minutes; remove.
  2. Sauté onion until softened, then add garlic and ginger for 30 seconds. Stir in curry paste and cook 1 minute.
  3. Pour in coconut milk and chicken broth, then add fish sauce and brown sugar. Bring to simmer.
  4. Return chicken and add bell pepper. Simmer 8–10 minutes until chicken cooks through and sauce thickens.
  5. Serve over jasmine rice with lime wedges and cilantro.