Servings
Font
Back
0 from 81 votes

Coconut Curry Chicken

1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ tablespoons olive oil
  • 1 medium shallot diced
  • 3 tablespoons tomato paste
  • 3 tablespoons red curry paste
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1 (12-ounce) can unsweetened coconut milk
  • ½ cup chicken stock
  • 1 medium red bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh Thai basil leaves
  • 1 tablespoon freshly squeezed lime juice

Instructions

    Cup of Yum
  1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  2. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
  4. Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
  5. Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
  6. Stir in bell peppers until softened, about 5-8 minutes.
  7. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
  8. Serve warm over rice.