Name: Coconut Chicken Curry
Yield: 4 servings
Ingredients: 1 2/3 pounds chicken thigh fillets trimmed, cut into thirds; 1 brown onion; 2 garlic cloves; 1 teaspoon tumeric; 2 tablespoons red curry paste; 1 lemongrass stem, trimmed, bruised, thinly sliced; 1 red chilli small; 2 9/16 cups coconut milk; 15 fresh curry leaves; 3/4 cup coriander leaves; 1 lime juiced; 1/2 red bell pepper

Servings: 4 persons

1 2/3 pounds chicken thigh fillets trimmed, cut into thirds
1 brown onion
2 garlic cloves
1 teaspoon tumeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed, bruised, thinly sliced
1 red chilli small
2 9/16 cups coconut milk
15 fresh curry leaves
3/4 cup coriander leaves
1 lime juiced
1/2 red bell pepper

1
Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
2
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass, chilli.and red bell pepper. Cook, stirring, for 1 minute or until aromatic.
3
Stir in coconut milk and curry leaves.. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Coconut Chicken Curry

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