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–+ servings

Coconut Curry Chicken

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!
5 stars (29 ratings)

Ingredients

  • 1 cup basmati rice
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons olive oil
  • 1 medium shallot, diced
  • 3 tablespoons tomato paste
  • 3 tablespoons red curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 (12-ounce) can unsweetened coconut milk
  • ½ cup chicken stock
  • 1 medium red bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh Thai basil leaves
  • 1 tablespoon freshly squeezed lime juice

Equipment

Instructions

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
  • Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
  • Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
  • Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
  • Stir in bell peppers until softened, about 5-8 minutes.
  • Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
  • Serve warm over rice.