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Coconut Curry Chicken - 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!

1000x higher than takeout! Tender rooster + veggies in a heavenly curry sauce. Serve over rice to sop up all the pieces!

Coconut Curry Chicken - 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!

We savor each single drop of this curry. EVERY DROP. On a mattress of white rice (or any rice/grain of your liking), you possibly can let this heavenly coconut curry sauce get utterly sopped up.

Coconut Curry Chicken - 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!

With boneless, skinless rooster thighs and a few hearty veggies (be happy to throw in all of the lingering fridge veggies as wanted – mushrooms, snap peas, broccoli, inexperienced beans, and many others.), this comes collectively lightening quick. And the ending touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves merely takes this to the subsequent degree.

Coconut Curry Chicken - 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!

Serve over rice, over noodles, over all of the issues.

TOOLS FOR THIS RECIPE

CAN I USE CHICKEN BREASTS?

Sure, rooster breasts can completely be used right here however rooster thighs have extra darkish meat and the next fats content material which can yield juicier, extra flavorful rooster.

WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?

I personally love Mae Ploy (incorporates shrimp paste). Thai Kitchen can also be nice, and extra available at most grocery shops.

  • 1 cup basmati rice
  • 1 ½ kilos boneless, skinless rooster thighs, minimize into 1-inch chunks
  • Kosher salt and freshly floor black pepper, to style
  • 1 ½ tablespoons olive oil
  • 1 medium shallot, diced
  • 3 tablespoons tomato paste
  • 3 tablespoons pink curry paste
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 (12-ounce) can unsweetened coconut milk
  • ½ cup rooster inventory
  • 1 medium pink bell pepper, chopped
  • 1 medium yellow bell pepper, chopped
  • 3 tablespoons chopped contemporary cilantro leaves
  • 1 tablespoon chopped contemporary Thai basil leaves
  • 1 tablespoon freshly squeezed lime juice
  • In a big saucepan of 1 1 /2 cups water, cook dinner rice in accordance with bundle directions; put aside.

  • Season rooster with 1 teaspoon salt and 1/2 teaspoon pepper.

  • Warmth olive oil in a big stockpot or Dutch oven over medium warmth. Add rooster and shallot, and cook dinner, stirring often, till rooster is evenly browned, about 6-8 minutes.
  • Stir in tomato paste, pink curry paste, garlic and ginger till aromatic, about 2 minutes.

  • Stir in coconut milk and rooster inventory; season with salt and pepper, to style. Convey to a boil; scale back warmth and simmer till barely lowered, about 7-10 minutes.

  • Stir in bell peppers till softened, about 5-8 minutes.

  • Stir in cilantro, basil and lime juice; season with salt and pepper, to style.

  • Serve heat over rice.

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