Coconut Curry Chicken
photo by CountryLady
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 8 skinless chicken thighs
- 1 teaspoon turmeric
- 2 tablespoons vegetable oil
- 1 tablespoon Thai red curry paste or 1 tablespoon green curry paste
- 1 (400 ml) can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar
- 1 red bell pepper, cored, seeded & thinly sliced
- kosher salt
- basil leaves (to garnish, preferably Thai)
- 1 lime, cut into wedges
directions
- Pat chicken dry and remove any excess fat; sprinkle with turmeric.
- Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
- Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
- Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
- Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
- Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
- Check the sauce for taste – if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.
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Reviews
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This is a really solid dish. I modified it quite a bit, but the sauce is very good... it didn't smell so great while cooking but was very good. I added an onion, 2 T garlic after cooking chicken. I added a couple of carrots and potatoes when it was simmering. I think these added bulk and nutrients to the recipe. I used red curry paste and increased the amount called for by a generous teaspoon after taking out my kids portion. I used 4 B/S chicken breasts instead of thighs. I also subbed lemon juice for lime and milk for coconut milk since I didn't have lime and coconut milk on hand... it would have been a little better with original ingreds. I increased the turmeric to 1 1/2 tsp. I served it over basmati rice and threw on some peanuts and raisins. So I guess I really modified the recipe a lot and should submit a new recipe! I almost burned myself and spilled some milk because the pan was so hot when I added milk and I got hot splattered.
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Thanks for this great curry (please see how I rate). Very easy to make, and I followed Kittencal's suggestions about garlic and onion. I used the green curry paste, and it all looked pretty with the red peppers and basil leaves. Served with sticky rice, it made plenty for my friend and me, and I had a fragrant tasty lunch the next day.
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Marg this is a great chicken curry recipe, I'm so glad I tryed this! the only change I made to this recipe was saute a small onion and a couple tablespoons fresh garlic after I browned the chicken, I incresed the tumeric Thai red curry paste, slightly, this is so good! thanks for another great recipe Marg!...Kitten:)
Tweaks
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This is a really solid dish. I modified it quite a bit, but the sauce is very good... it didn't smell so great while cooking but was very good. I added an onion, 2 T garlic after cooking chicken. I added a couple of carrots and potatoes when it was simmering. I think these added bulk and nutrients to the recipe. I used red curry paste and increased the amount called for by a generous teaspoon after taking out my kids portion. I used 4 B/S chicken breasts instead of thighs. I also subbed lemon juice for lime and milk for coconut milk since I didn't have lime and coconut milk on hand... it would have been a little better with original ingreds. I increased the turmeric to 1 1/2 tsp. I served it over basmati rice and threw on some peanuts and raisins. So I guess I really modified the recipe a lot and should submit a new recipe! I almost burned myself and spilled some milk because the pan was so hot when I added milk and I got hot splattered.
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
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