Easy Coconut Chicken Curry Recipe | Coconut Curry Chicken

Scrumptious Thai Coconut Chicken Curry Recipe 

Rain is gently splashing on the buildings outside, the sky is overcast and there is a faint pleasant smell of the wet earth wafting in through the windows. In this sort of gloomy weather, all you wish to do is curl up with a soft blanket, a good book or movie and piping hot cup of adrak wali chai! Cooking and doing other chores is the last thing on your mind and you would love something that is quick, yummy, filling and makes you feel all warm on the inside. Which is why we present to you this delicious Thai chicken coconut curry recipe that is quite simple sunshine in a bowl and a perfect meal for those rainy days. You can serve this yummy bowl of curry with fragrant jasmine rice. The vivid and delightful vegetables cooked in rich and sweet coconut milk and flavoursome curry paste made utilizing the freshest of spices and herbs is guaranteed to win any foodie’s heart and soul.

The curry is flavorful, salty, and there’s a natural sweetness from the brown sugar and coconut milk. There’s the ideal acid balance from lime juice and a delicate heat from the curry pastes. The two curry pastes include a more extravagant and smoother flavour profile than curry powder (Indian) does. Similarly, as with all curry pastes and powders, they differ in intensity and everybody’s inclinations for spice and heat are different, so adjust according to taste. In the event that you have additional veggies, you need to add, for example, cauliflower, carrots, tomatoes, or edamame, include them when you include the coconut milk and bell peppers.

What Coconut Milk Should I Use For This Recipe? 

If you’ve purchased coconut milk previously, you realize that there are a couple of choices accessible. You will discover canned coconut milk in the baking and ethnic food aisle of your supermarket. This is regularly utilized for beverages, curries, and baking. There are additionally shelf-stable containers of coconut milk and usually a choice along with refrigerated milk. So, which type of coconut milk would be a good idea for you to use in this recipe? For this recipe, the best type of coconut milk to use is shelf stable coconut milk. There are advantages to utilizing less processed canned choices, yet the expense can be a little off putting. The refrigerated coconut milk isn’t recommended for this as it is generally excessively sweetened.

Can The Chicken Breasts Be Substituted With Chicken Thighs? 

You can utilize boneless skinless chicken thighs in this recipe on the off chance that you prefer them more. It is prescribed to cut off the excess fat and basically follow the recipe as directed from that point. Chicken thighs are frequently more affordable and moister than breasts. This makes them considerably more appealing when meal planning. In many plans, they fit perfectly instead of breasts.

What Sides Can You Serve With This Thai Chicken Coconut Curry?

This delicious bowl of curry alongside ride or naan is really all you need for a filling meal. But, if you want to amp up your intake of veggies then you can throw in some extra veggies for more nutrition and fibre. Here is a list of vegetables that go well with this sunshine in a bowl: 

  1.  Roasted cauliflower, broccoli, or brussels sprouts
  2. Steamed or sauteed carrots
  3. Stewed cabbage
  4. Garden salad
  5. Sauteed kale
  6. Creamed spinach
  7. Chicken curry with coconut milk and potatoes: Have a go at including baby Yukon gold potatoes (to do this, you can microwave full potatoes for 5-8 minutes or until tender; cut them into quarters, and include them in with the red pepper (this is to marginally crisp them and flavour them with spices and not to cook them in light of the fact that the microwave ought to do that!]).

What Is In The Orient Asian Thai Green Curry Paste? 

This recipe utilizes Orient Asian Thai Green Curry Paste as the main part of the flavour in the curry. In the event that you are interested about what this paste is made of, it’s a perfect blend of green chilies, onion shallots, galangal, lemongrass, and lime leaves that guarantees you get the flavour of real Thai curry. This is ground down into a paste and afterwards blended in with exemplary curry flavours like coriander, turmeric, salt, and cumin. The flavour has a touch of heat, however, is mostly good umami of flavours in a paste form that makes preparing sauces simpler for the home cook who might not have access to the entirety of the typical curry flavours.

Recipe: 

  • Prep Time: 15 Minutes
  • Cooking Time: 15 minutes
  • Serves: 4
  • Ingredients: 

  1. 3 tbsp Orient Asian Thai Green Curry Paste
  2. 3 tbsp coconut oil, separated
  3. 1/2 medium yellow onion, chopped
  4. 3 cloves garlic, diced
  5. 2 tbsp finely diced ginger (from a 1 and 1/2 inch piece)
  6. 2 tsp ground coriander
  7. 1 large red bell pepper
  8. 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
  9. Salt and pepper as needed
  10. 1 can full-fat coconut milk 
  11. 1 tbsp lime juice
  12. 1 or 2  tbsp brown sugar
  13. 2 tsp fish sauce, optional
  14. 1/4 cup cilantro and/or basil, diced


  • Method: 

  1. Start by preparing the ingredients: chop the onion, dice the garlic, and dice the ginger. You can strip the ginger with a spoon or vegetable peeler and afterwards finely dice it. Chop the red bell pepper thinly into long vertical strips and afterwards cut those strips down the middle. 
  2. Heat 2 tbsp coconut oil in a huge deep skillet over medium-high flame. Include the onion and saute for 3-5 minutes or until onions are starting to get golden. Include the garlic and ginger. Mix to cover everything with the oil. Lower the flame and include the Orient Asian Thai Green Curry Paste, and coriander. Mix regularly for 2-3 minutes or until gently toasted and fragrant. 
  3. Return the flame to medium-high. Include the leftover 1 tbsp of coconut oil and the red pepper. Mix for 1-2 minutes and afterwards include the pieces of chicken. Sprinkle on salt and pepper to taste (it is preferable to include 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, mixing regularly for around 4-5 minutes or until the chicken is seared on the two sides, yet not cooked through. 
  4. Pour in the coconut milk, lime juice, and brown sugar (to taste; it is preferable to start with only 1 tablespoon). Mix until chicken is cooked through (juices run clear and it is cooked to 165 degrees Fahrenheit) and curry is marginally thickened. On the off chance that you need a thicker sauce, you can remove 1 to 2 tbsp of the sauce and add to a little bowl and (with a fork) whisk in 1 tbsp of cornstarch until smooth. Whisk this blend into the curry. If you wish to do so, mix in the fish sauce. 
  5. Serve over rice or with naan bread or both. Garnish singular plates with cilantro, basil, or squashed peanuts/cashews. Serve extra lime wedges by the side as desired.

 

So, there it is- the perfect bowl of curry to go along with a rainy day. Not only will it fill your tummy but with its crockpot of spices, flavours and vibrant veggies it will nourish your heart and soul too. This Chicken Coconut Curry is easy to make, can be made in under 30 minutes and is low calories, low carbs and healthy but tastes like comfort food! Apart from this recipe, we have various other recipes made using our Thai green curry paste like Thai chicken recipe, Thai green curry recipe, Brinjal curry recipe Happy Cooking

 

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