Coconut Chicken Curry

Serves: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

​

Ingredients

• 1 Chicken Breast Diced (1 inch)

• 2 Cloves Garlic Minced

• 1 Tablespoon Fresh Ginger Finely Grated

• 1 Teaspoon Ground Coriander

• 1 Teaspoon Mild Curry Powder

• 1.5 Tablespoons Thai Red Curry Paste

• 1/2 Tablespoon Lime Juice

• 3 Teaspoons Coconut Oil

• 1/2 Red Bell Pepper Sliced Thinly & Halved

• 1/2 400g Tin Full Fat Coconut Milk

• ½ Small Onion Diced

• 1 Tablespoon Brown Sugar

• 1 Teaspoon Fish Sauce

• 2 Tablespoons Fresh Coriander Minced

• Sea Salt

• Cracked Black Pepper

• 1/2 Lime Cut into Wedges

• 2 Tablespoons Peanuts Crushed

​​

Directions

1. Heat 2 teaspoons of coconut oil in a large frying pan over a medium high heat. Add the onion and sauté for 3-5 minutes or until they become translucent and begin to brown.

2. Add the ginger and garlic, sauté for a further minute, until fragrant.

3. Reduce the heat to low, add the Thai red curry paste, mild curry powder and ground coriander. Stir frequently for 2-3 minutes.

4. Return the heat to medium high. Add remaining 1 teaspoon of coconut oil and red bell peppers. Stir for a few minutes before adding the chicken. Cook for about 5 minutes, or until the chicken is golden brown and cooked through.

5. Add the brown sugar, coconut milk, lime juice and fish sauce. Stir to combine. Season with salt and pepper to taste.

6. Bring to a simmer, reduce the heat to medium low and simmer for 10 minutes, or until sauce is desired thickness.

7. Serve over rice with lime wedges. Garnish with fresh coriander and crushed peanuts.

​​

​

CREDIT: countsofthenetherworld.com