Coconut Curry Chicken

Recipe by CountryLady
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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