Speedy Coconut Chicken Curry
Make Speedy Coconut Chicken Curry, a Thai Inspired dinner recipe with boneless, skinless chicken breasts, olive oil, yellow onion. It has about 30 min, about 475 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Speedy Coconut Chicken Curry is a Thai Inspired dinner recipe that takes about 30 min, makes 4 servings, has about 475 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
Speedy Coconut Chicken Curry ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1 tbsp fresh ginger
- 2-3 tbsp red curry paste
- 13.5 oz can full-fat coconut milk
- 1 cup chicken broth
- 1 large red bell pepper
- 5 oz baby spinach
- 1 tbsp fish sauce
- 1 tbsp lime juice
- to taste salt
- for garnish fresh cilantro
- 1 cup basmati rice
- 2 cups water
How to make Speedy Coconut Chicken Curry
- Begin by cooking the rice: Combine 1 cup basmati rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- While the rice cooks, prepare the curry ingredients. Cut 1 lb boneless, skinless chicken breasts into 1-inch pieces. Finely chop 1 medium yellow onion, mince 3 cloves garlic, and grate 1 tbsp fresh ginger. Cut 1 large red bell pepper into 1-inch pieces.
- Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add 2-3 tbsp red curry paste and cook, stirring constantly, for 1 minute to toast the spices and deepen their flavor.
- Add the chicken pieces to the pot and cook for 3-5 minutes, stirring occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
- Pour in one 13.5 oz can of full-fat coconut milk and 1 cup chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot. Season lightly with salt.
- Add the red bell pepper pieces to the simmering curry. Continue to cook for 5-7 minutes, or until the chicken is cooked through and the bell pepper is tender-crisp.
- Stir in 5 oz baby spinach, allowing it to wilt into the curry for about 1-2 minutes. Finish the curry by stirring in 1 tbsp fish sauce and 1 tbsp lime juice, adjusting salt to taste.
- Ladle the Speedy Coconut Chicken Curry over the cooked basmati rice. Garnish with fresh cilantro before serving immediately.
Speedy Coconut Chicken Curry FAQ
How do I make Speedy Coconut Chicken Curry?
Make Speedy Coconut Chicken Curry by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Speedy Coconut Chicken Curry?
The main ingredients include boneless, skinless chicken breasts, olive oil, yellow onion, garlic, fresh ginger. The full ingredient list is included on this page.
How long does Speedy Coconut Chicken Curry take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Speedy Coconut Chicken Curry?
Recipe Genius estimates about 475 calories per serving. Nutrition is estimated, so use your own labels when precision matters.