Chicken coconut curry is a warm and filling meal that’s simply bursting with flavor. Serve on its own over rice or add some yummy fresh veggies into the mix. The coconut milk balances out the spices beautifully!
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/coconut-curry/ 🖨️
• 2 tablespoons vegetable oil
• 1 1/2-2 pounds chicken cubed
• 1 large onion diced, white onion
• 1 bell pepper diced, red
• 2 tablespoons garlic minced
• 1 tablespoon ginger minced
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 2 cup chicken broth
• 1 15 ounce can coconut milk full fat
• 1 tablespoons Asian chili garlic sauce
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons lime juice
• 1/4 cup cilantro chopped or ripped for garnishing
1️⃣ In a large pot, over medium high heat, heat the vegetable oil. Add in onion and bell pepper and sauté for about 5 minutes until softened and turning golden. Add in garlic, ginger, curry powder, turmeric, and coriander, and sauté for another 3-4 minutes.
2️⃣ Add in chicken and salt and sauté in the mixture for about 5 minutes, getting the chicken coated in the seasonings.
3️⃣ Add in chicken broth, coconut milk, chili garlic sauce, fish sauce, brown sugar and lime juice, and scrape along the pan to loosen up any cooked bits along the bottom and sides of the pan.
4️⃣ Bring to a boil then reduce down to a simmer. Simmer for 25-30 minutes.
5️⃣ Serve over rice and garnish with cilantro.
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