Coconut Chicken Curry
User Reviews
5.0
24 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
Thai
Coconut Chicken Curry
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This Coconut Chicken Curry recipe features thinly sliced chicken breast poached directly in coconut milk with broccoli stems and carrots.
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Ingredients
- 2 tablespoons coconut oil or olive oil, canola, or vegetable oil
- 1 red onion quartered and thinly sliced (about 1 cup)
- 2-3 cloves garlic thinly sliced
- 2 tablespoons curry powder (see notes)
- 15 oz. canned coconut milk preferably full fat
- 1.5-2 pounds boneless skinless breasts thinly sliced about 1/4" thick against the grain
- 2 large carrots thinly sliced into rounds
- 1 cup thinly sliced broccoli stems (see notes)
- 1 teaspoon kosher salt
- Juice and zest of one lime
- 1/4 cup chopped fresh cilantro and/or basil
- Cooked basmati rice for serving (optional, see notes)
Instructions
- Melt the coconut oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low. Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes). Note: this is a good time to prep the remaining ingredients to save time.
- Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
- Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat.
- Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems (or other veggies), kosher salt (1 teaspoon), and lime zest. Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.
- Turn heat off and stir in the lime juice and the fresh chopped cilantro and/or basil. Serve over cooked basmati rice (or another rice or grain such as quinoa).
Notes
- A note on the veggies: Broccoli stems are delicious and have a more mild taste than the florets, and hold up to cooking longer a little better. I used a sliced broccoli stalk for this by accident the first time I made it! You can substitute them with other veggies, like sliced asparagus, diced cubed potatoes (which need cooking a little longer), or broccoli/cauliflower florets (which need cooking for a little less time). Sliced bell peppers also work well and can be sautéed with the onions and garlic. You can't go wrong here- it's a great way to use up any random veggie you have lying around in your fridge!
- The chicken can be substituted for another protein, such as shrimp or flank steak, or tofu for a vegetarian/vegan option. Specific methods and timing of cooking the protein will vary depending on what you use, so keep that in mind.
- Spice it up! Curry powders vary greatly in spice levels. I used Morton and Bassett Curry Powder which is very mild. You can use a mild or spicy curry powder mix, or add some cayenne pepper or fresh chiles to make it spicy if you like.
- The curry simmers uncovered so the sauce thickens. If it seems too thick, you can cover it, or just add a little water. But I found that covering it for the entire time resulted in a more watery, thin sauce rather than a thick sauce (I prefer thick).
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
14g
(5%)
Protein
40g
(80%)
Fat
37g
(57%)
Saturated Fat
30g
(150%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
826mg
(34%)
Potassium
1165mg
(33%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
5386IU
(108%)
Vitamin C
30mg
(33%)
Calcium
69mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 826mg | 34% |
| Potassium | 1165mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5386IU | 108% |
| Vitamin C | 30mg | 33% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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