Description
A quick and creamy coconut milk chicken dish with red curry paste for a comforting weeknight meal.
Ingredients
- 1 lb Chicken breast, cut into bite-sized pieces
- 1/2 cup Cilantro, fresh (chopped)
- 3 cloves Garlic, minced
- 1 tbsp Ginger, fresh (grated)
- 1 Lime, medium (fresh squeezed)
- 1 Onion, medium (diced)
- 1 Red chili, medium (chopped; adjust to taste)
- 2 tbsp Scallions (sliced, green parts)
- 1 can Coconut milk (full-fat)
- 2 tbsp Red curry paste (adjust for spice level)
- 2 tbsp Soy sauce (or tamari for gluten-free)
- 2 cups Rice (white or jasmine recommended)
- 1 tbsp Brown sugar
- 1 tbsp Chili oil (optional, for extra heat and sheen)
- 1/2 tsp Pepper
- 1 tsp Salt (plus more to taste)
- 2 tbsp Coconut oil (or neutral oil like vegetable oil)
Instructions
- Cook the rice according to package instructions so it’s ready when the chicken is done.
- In a large pan, heat 2 tbsp coconut oil over medium heat.
- Add the diced onion, minced garlic, grated ginger, and chopped red chili. Sauté until the onion is translucent, about 3–4 minutes.
- Increase heat to medium-high, add the chicken pieces, and cook until they are browned on all sides (they don’t need to be fully cooked through yet).
- Stir in the red curry paste, soy sauce, and brown sugar; cook briefly to bloom the paste, about 30 seconds, then pour in the coconut milk. Scrape any browned bits from the pan for extra flavor.
- Bring the mixture to a gentle simmer and cook for about 10 minutes, until the chicken reaches 165°F (74°C) and the sauce has thickened slightly. Taste and adjust with salt and pepper.
- Remove the pan from heat and stir in fresh lime juice, cilantro, and scallions. Toss gently to combine.
- Serve the creamy chicken over the cooked rice and drizzle with chili oil if desired.
Notes
For less heat, halve the curry paste and omit the chili. Tamari makes this safe for gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai