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creamy coconut curry chicken in a bowl over jasmine rice, garnished with cilantro and a lime wedge, sauce rich and golden, on a dark wood table, wide horizontal shot, natural light, shallow depth of field, landscape orientation

Coconut Curry Chicken

Chicken is gently cooked with warm spices and a touch of lime along with a creamy coconut curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken thighs cubed
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp vegetable oil
  • 1 lime juiced

Method
 

  1. Heat oil in a pot over medium and cook the onion until soft, about 4 minutes.
  2. Add garlic, ginger, and curry paste and stir until fragrant, 1 minute.
  3. Add the cubed chicken and cook until it starts to brown, about 5 minutes.
  4. Pour in the coconut milk and simmer 10 minutes until the chicken is cooked and the sauce thickens.
  5. Finish with lime juice and portion over rice.

Notes

A handful of fresh cilantro at the end brightens the whole pot.