Creamy Coconut Chicken Curry
"A delightful and balanced chicken curry made with tender chicken pieces simmered in a rich, aromatic coconut milk sauce with vibrant vegetables. Perfect for a comforting meal for two."
Ingredienser
- Vegetable Oil1 tablespoon
- Water1.5 cup
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Alle trinn
- 1
Dice the chicken breast into 1-inch pieces. Finely chop the onion, mince the garlic, and grate the ginger. Slice the red bell pepper into thin strips.
- 2
In a medium pot or large skillet, heat vegetable oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
- 3
Reduce heat to medium. Add the chopped onion to the pan and sauté until softened, about 3-5 minutes. Add the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
- 4
Stir in the red curry paste and cook for 1 minute, stirring constantly, until aromatic.
- 5
Pour in the full-fat coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- 6
Return the browned chicken to the pan. Add the sliced red bell pepper. Stir in the fish sauce and brown sugar.
- 7
Simmer the curry for 10-15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
- 8
While the curry simmers, cook the jasmine rice: Combine rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
- 9
Stir in the baby spinach into the curry until it wilts, about 1-2 minutes.
- 10
Remove from heat and stir in the lime juice. Garnish with fresh cilantro before serving.
- 11
Serve the creamy coconut chicken curry hot over the fluffy jasmine rice.