Coconut Curry Chicken
The next time you're craving coconut curry chicken, step away from the takeout menu and make it in your own kitchen.
Prep time:
Cook time:
Serves: 6
Calories per serving: 455
Ingredients:
Cook time:
Serves: 6
Calories per serving: 455
2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs
4 cups reduced-sodium chicken broth
1 cup coconut milk
1 tablespoon cornstarch
3 tablespoons lime juice
Hot cooked rice , for serving
Chopped peanuts, cilantro and lime wedges for serving
Directions:
Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.
Source: tasteofhome.com
In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.