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This quick and easy coconut curry might be a bit untraditional, but trust us, it’s delicious. Don’t forget to whip up some rice to soak up all that saucy goodness. Check out our step-to-step guide on how to cook rice for the fluffiest rice ever. (Catch ya later, dry takeout rice!)

INGREDIENTS

  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • 1 medium red onion, chopped
  • 2 large shallots, minced
  • Kosher salt
  • 2 cloves garlic, minced
  • 1 tsp. freshly grated ginger
  • 1 1/2 tbsp. curry powder
  • 2 tbsp. tomato paste
  • 1 (13-oz) can coconut milk
  • 1/2 water
  • 1 1/2 lb. boneless, skinless chicken breast, cut into 1″ pieces
  • Juice of ½ lime
  • Lime wedges, for serving
  • Mint leaves, torn, for serving
  • Cilantro leaves, torn, for serving
  • Cooked rice, for serving

DIRECTIONS

  1. In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
  2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
  3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
  4. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.

Toelus

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