Chicken Coconut Milk Curry
Creamy, spicy coconut curry is the perfect dish to warm us up when days are chilly but also light and healthy. It's a comforting bowl of yummy goodness!
I also love making this dish because it's quick and easy to clean up.
Once the ingredients are prepped, this coconut milk curry takes only 15 minutes to cook and dinner is served!
Be sure to start a pot of rice or noodles first so they are ready to go when this curry is finished.
Here is a link to How to make jasmine rice in a pot.
Start by letting the chicken slices marinate while prepping the veggies. Then start heating up the pan. As soon as the pan is hot you can start frying the chicken in two batches. It only takes about 3 minutes per batch. Don't crowd the pan because you don't want the chicken to steam or worse yet boil. Leaving space between the slices will allow the liquids to evaporate more rapidly.
Remove the chicken to a plate or bowl while you stir-fry the veggies.
Add the curry paste and the chicken to the veggies when they are just barely tender, then add the coconut milk and bring the whole thing to a boil for just a minute to warm everything through and it's time to eat!
Click through the images below for a better look.
I like to use jasmine rice for this recipe but today I had basmati on hand. Brown rice or noodles would be a great alternative.
I think this is such a cozy and warming recipe! It's Thai comfort food that is a little spicy, filling and pretty healthy too.
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Chicken Coconut Milk Curry
For the Curry
2 large boneless skinless chicken breasts sliced thinly across the grain
1/2 sweet onion sliced
1/2 a large red bell pepper, sliced
1/2 a large green bell pepper, sliced
1 small can bamboo shoots, drained
1 1/2 large garlic cloves, minced
5 or 6 dried Thai chilies
1 - 2 tablespoons Mae Ploy's Green Curry paste
3-4 tablespoons peanut or canola oil
1 can coconut milk
1/2 can hot water if needed
For the Chicken Marinade
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon grated fresh or frozen ginger
1 1/2 tablespoons cornstarch
1 1/2 tablespoons minced garlic
Gather your ingredients and then slice chicken very thinly. Add the marinade ingredients to the chicken, mix it well and set aside.
While the chicken marinates, prepare the veggies and heat a large frying pan or wok to medium high heat.
When the wok is hot and you are ready to begin cooking, add 1 1/2 tablespoons of oil to the wok and stir-fry the chicken in 2 batches for 3 minutes each. Remove the chicken to a plate to rest while you stir-fry the vegetables.
Add another tablespoon of oil to the wok then the garlic and dried chilies. Stir-fry 1 minute, then add the cut vegetables, the can of bamboo shoots and one tablespoon of green curry paste. Stir fry about 3 minutes until the veggies are just barely tender and the curry paste is thoroughly incorporated.
Add the chicken back in to the wok and stir together with the vegetables.
Now add the can of coconut milk and allow it to melt into the vegetables forming the delicious curry sauce. Add up to 1/2 can of hot water if you would like more sauce. Add another tablespoon of curry paste if you would like a more spicy flavor.
Bring to a boil and serve.