This Simple Coconut Chicken recipe is delicious. It’s quite similar to other coconut milk dishes I have made in the past. If you’re new to making Thai-inspired cuisine, then this recipe is for you! With a bit of chopping/slicing and stirring, the
While the inspiration behind this dish came from The Modern Proper‘s recipe for a whole chicken curry, this recipe simply uses chicken breasts. The general price for groceries has skyrocketed lately, so this was a bit of a splurge to get. However, chicken is a great lean protein and it will last us for a few meals; to us, it was worth it.
I would have loved to make it using a whole chicken. Due to what was on sale, this cut of meat was less expensive (usually it’s the opposite, so I took advantage of the price and convenience). We can’t always “splurge”, right? Plus, not having to worry about carving a whole chicken is nice sometimes. Use whichever cut of protein you wish, just be mindful about changing the cooking times if necessary.
Simple Coconut Chicken
Ingredients
3 tbsp Olive Oil
6-8 Chicken Breasts, cut into bite-sized pieces (A whole chicken may also be used)
28oz Coconut Milk, divided (Two 14oz Cans)
2 tbsp Red Curry Paste
1 small Onion, thinly sliced
4 Garlic Cloves, thinly sliced
1 tbsp Fresh Ginger, grated
2 Orange Bell Peppers, sliced
1 Tbsp Lime Juice
Cilantro and Basil for serving
Instructions
Season the chicken with your favorite herbs and spices (inside and outside if applicable). This doesn’t need to be fancy- just a bit of salt would do if you’re running low on other options.
Heat the olive oil in a large dutch oven or soup pot over medium heat. Brown the chicken until the skin is golden and crispy on both sides. If using skinless chicken, cook until no longer opaque, about 3-5 minutes. Remove chicken.
In the same pot, add the curry paste, onion, garlic, and ginger. Stir, then add half of the coconut milk. Bring to a simmer.
Add the chicken back into the pot, cover, and cook for 20 minutes over medium heat. Uncover and add in the bell peppers (or any vegetables you prefer), lime juice/zest, and the remaining coconut milk. Cook, covered, for another 10 minutes or until the chicken is properly cooked.
When ready to serve, place some rice in a bowl, and top it with the chicken. Add fresh herbs if desired. I love Uncle Ben’s Ready Rice– it’s fast and delicious.
Enjoy!
