Easy Coconut Curry Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
461 kcal
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Course
Main Course
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Cuisine
Asian
Easy Coconut Curry Chicken
Description
Easy Coconut Curry Chicken combines bite-sized chicken pieces and colorful vegetables cooked with yellow curry powder and Thai red curry paste, simmered in a creamy coconut milk sauce. The curry's richness is contrasted by the acidity of lime juice, which is stirred in along with sugar to balance flavors. The red cabbage, added towards the end, provides a tender yet crisp texture, which can also be served steamed on top instead of cooked in the sauce. This method ensures a vibrant and fresh element in the dish.
The cooking process involves sautéing the chicken with onions and red bell peppers, followed by seasoning with curry spices before adding the coconut milk-based sauce. The final seasoning with salt is important to adjust the curry's taste, as salt levels greatly affect overall flavor.
Served with white rice and garnished with chopped fresh cilantro and lime wedges, this dish brings together creamy, tangy, and mildly spicy elements perfect for various mealtime settings. The notes advise tasting the curry frequently to ensure correct salt balance, which helps bring out the full depth of flavors in the curry.
Ingredients
- 3-4 chicken breast pounded to even thickness, 3-4 large, boneless, skinless
- 1 small yellow onion chopped, or white onion
- 1 red bell pepper chopped
- 4 tablespoons yellow curry powder
- 1 tablespoon Thai red curry paste
- 2 ounce cans coconut milk
- 2 teaspoons sugar
- salt I usually use about 1 teaspoon, *see note, to taste
- lime plus additional lime wedges for serving, juice of 1
- 2 cups red cabbage thinly sliced
- cilantro roughly chopped, handful, fresh
- 4 cups white rice for serving, cooked
Instructions
- Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
- Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
- Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry - I usually prefer to serve it on top like this)
- Taste, add salt, and taste again. (Add more salt as needed, see note)
- Serve with cooked white rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.
Notes
- Taste the curry during cooking and adjust salt gradually to ensure balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 42g | 84% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 215mg | 9% |
| Potassium | 973mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 2129IU | 43% |
| Vitamin C | 68mg | 76% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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