Coconut chicken and lime curry
Coconut chicken and lime curry features tender chicken thighs simmered in a rich coconut milk-based sauce, enhanced by zesty lime and fresh coriander. This comforting dish is perfect for serving with rice or naan.
Cook time 10 min
Prep time 15 min
Ingredients:
2 tbsp peanut oil6 chicken thighs
1/3 cup curry paste
1 cup coconut milk
1 tbsp fish sauce
2 tsp brown sugar
1.50 cups cherry tomatoes
1 cup coriander leaves
1 tbsp lime juice
Coconut chicken and lime curry is a delicious and flavorful dish that combines tender chicken thighs with a rich coconut milk-based curry, accented by zesty lime and aromatic coriander. This recipe is perfect for a cozy dinner and pairs well with rice or naan.
Instructions:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
- In a large skillet or wok, heat the 2 tablespoons of peanut oil over medium-high heat.
- Add the chicken pieces to the skillet and cook until they are golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the 1/3 cup curry paste. Sauté for about 2 minutes, stirring constantly to prevent sticking and burning. This step will release the flavors of the curry paste.
- Pour in the 1 cup of coconut milk, 1 tablespoon of fish sauce, and 2 teaspoons of brown sugar. Stir well to combine all ingredients.
- Return the cooked chicken to the skillet. Add the halved cherry tomatoes. Stir to make sure the chicken and tomatoes are well-coated in the curry sauce. Allow to simmer for about 10-12 minutes, or until the chicken is fully cooked and the tomatoes are tender.
- Finish the dish by adding 1 tablespoon of lime juice and 1 cup of roughly chopped coriander leaves. Stir everything together and cook for an additional 2 minutes.
- Serve the coconut chicken and lime curry over steamed rice or with naan bread. Garnish with additional coriander leaves if desired.
Crafting this Coconut chicken and lime curry is straightforward, rewarding you with an aromatic and creamy dish packed with rich flavors and textures. Serve it with steamed rice or your favorite type of bread to savor every morsel.
Coconut chicken and lime curry FAQ:
The chicken should be cooked in the skillet for about 5-7 minutes until golden brown. After adding the chicken back to the coconut milk mixture, allow it to simmer for an additional 10-12 minutes or until fully cooked.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. You can also check that the juices run clear when pierced.
Yes, you can substitute chicken thighs with chicken breast or shrimp. If using shrimp, reduce the cooking time after adding the shrimp to just a few minutes until they turn opaque.
Leftover coconut chicken and lime curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
A good choice for this recipe is Thai red or green curry paste, which will provide a balanced flavor. Adjust the amount based on your preference for spice and heat.
Cooking Tips:
- Use Fresh Ingredients: For the best flavor, ensure that your ingredients, especially coriander leaves and lime juice, are fresh.
- Customize Spice Levels: If you prefer a spicier curry, consider using a spicy curry paste or adding some chopped fresh chilies.
- Chicken Thighs Preference: Using chicken thighs gives a richer flavor and retains more moisture compared to chicken breast. Make sure to trim any excess fat.
- Simmer Slowly: Allow the curry to simmer gently to let the flavors meld together beautifully without overcooking the chicken.
- Adjust Consistency: If the curry is too thick, you can add a bit of water or chicken broth to reach your desired consistency.
- Serve with Lime Wedges: Serving the curry with lime wedges on the side can add an extra burst of freshness for those who enjoy a tangy kick.
Nutrition Facts
4 ServingsCalories 550kcal
Protein 27g
Carbohydrates 8g
Fiber 2.20g
Sugar 5g
Fat 45g
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