Coconut chicken curry
Thai-style chicken curry with coconut milk, vegetables, and red curry paste. Restaurant flavor in 30 minutes; pairs with jasmine rice.
high-proteindinnerone-pan
Per serving
580 kcal
Total time
30 min
Servings
4
Difficulty
medium
Protein
38g
Carbs
48g
Fat
24g
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Ingredients
- Chicken thighs (boneless)1.5 lbs, cut into chunks
- Coconut milk (full-fat)13.5 oz can
- Red curry paste3 tbsp
- Bell pepper1, sliced
- Onion1 medium, sliced
- Carrots2, sliced
- Garlic3 cloves, minced
- Ginger1 tbsp grated
- Fish sauce1 tbsp
- Brown sugar1 tbsp
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Cooked jasmine rice3 cups (for serving)
- Cilantrofor garnish
Steps
- 1Heat oil in a large skillet over medium-high heat.
- 2Add chicken. Brown 4-5 minutes per side. Remove.
- 3Reduce heat to medium. Add onion, bell pepper, carrots. Cook 5 minutes.
- 4Add garlic and ginger. Cook 30 seconds.
- 5Stir in curry paste. Toast 1 minute.
- 6Pour in coconut milk. Whisk to dissolve paste.
- 7Add fish sauce and brown sugar. Return chicken to pan.
- 8Simmer 10 minutes until chicken is cooked through and sauce thickens.
- 9Stir in lime juice. Serve over rice with cilantro.
Use bone-in chicken thighs for more flavor — adjust cook time to 25 minutes. Light coconut milk drops 100 kcal/serving.