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