Description
A vibrant and creamy chicken curry infused with coconut milk, lime, and tropical flavors, served over fluffy jasmine rice. Perfect for a weeknight dinner that feels like a mini vacation.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced and zested
- 1/4 cup fresh cilantro, chopped
- 1 cup jasmine rice
- 1 1/2 cups water
- Pinch of salt for rice
Instructions
- 1. Cook the rice: Rinse jasmine rice under cold water until water runs clear. In a small saucepan, combine rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
- 2. While rice cooks, prepare the curry: Season chicken pieces with salt and pepper. In a large skillet or Dutch oven, heat coconut oil over medium-high heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
- 3. In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and ginger; cook for 1 minute until fragrant. Stir in red curry paste and cook for 1 minute.
- 4. Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom. Add fish sauce, brown sugar, turmeric, cumin, salt, and pepper. Stir to combine and bring to a simmer.
- 5. Return chicken to the skillet. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, until chicken is cooked through and sauce has thickened slightly.
- 6. Stir in lime juice, lime zest, and half of the cilantro. Taste and adjust seasoning if needed.
- 7. Serve creamy curry over fluffy jasmine rice, garnished with remaining cilantro and extra lime wedges if desired.
Notes
For a milder curry, reduce red curry paste to 1 tablespoon. To make it dairy-free, this recipe is naturally dairy-free. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Thai-inspired
Nutrition
- Calories: 550 kcal
- Sugar: 8 g
- Fat: 28 g
- Carbohydrates: 45 g
- Protein: 32 g