Red Curry Coconut Chicken Recipe

Name: Red Curry Coconut Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can coconut milk; 2 tablespoons curry paste I used 'hot' variety; 2 cloves garlic minced; 1 tablespoon ginger grated; 2 teaspoons fish sauce; 2 Thai chili peppers minced, optional; 1 teaspoon sugar; 2 teaspoons cornstarch; 2 boneless, skinless chicken breasts about 1 lb; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup all purpose flour; 2 1/2 tablespoons vegetable oil; 2 bell peppers one red and one green cut into thin strips; 1 onion thinly sliced; 1 can bamboo shoots rinsed, about 200 ml can; 1/2 cup basil torn, reserve few leaves for garnish; 1/4 cup coconut chips or unsweetened shredded coconut; 1 lime cut into 4 wedges; Sriracha hot sauce garnish, optional

Servings: persons

1 can coconut milk
2 tablespoons curry paste I used 'hot' variety
2 cloves garlic minced
1 tablespoon ginger grated
2 teaspoons fish sauce
2 Thai chili peppers minced, optional
1 teaspoon sugar
2 teaspoons cornstarch
2 boneless, skinless chicken breasts about 1 lb
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all purpose flour
2 1/2 tablespoons vegetable oil
2 bell peppers one red and one green cut into thin strips
1 onion thinly sliced
1 can bamboo shoots rinsed, about 200 ml can
1/2 cup basil torn, reserve few leaves for garnish
1/4 cup coconut chips or unsweetened shredded coconut
1 lime cut into 4 wedges
Sriracha hot sauce garnish, optional

1
In a bowl, whisk together coconut milk, curry paste, garlic, ginger, fish sauce, thai chili pepper (if using), sugar and cornstarch (mix cornstarch with 2 tsp of cold water before adding to coconut milk mixture). OPTIONAL - Blend with immersion blender (I like to do). Lay to one side for later use.
2
Season chicken with salt and pepper. Dredge in flour, shaking off excess. Lay to one side.
3
Over medium high heat in a wok (or pan), heat 1/2 tbp of vegetable oil. Add bell peppers, onion and bamboo shoots. Cook for about 3 minutes. Remove from heat for later use.
4
In the same wok, reduce heat to medium low and add 1 tbsp. of vegetable oil and cook chicken until browned and cooked through, about 8-10 minutes (4-5 minutes per side). Remove from wok and place on brown paper lined plate for later use. Do in 2-3 batches until all chicken is cooked through. Note: Add a little extra oil, if necessary, when cooking your batches of chicken. Also, when frying chicken, if it sticks, don't worry. It will release when its ready and it'll be a nice brown colour and crispy deliciousness.
5
Add all chicken back to wok with reserved peppers and onion. Throw in basil (reserve a few for garnish) and reserved coconut milk mixture. Cook for about 5 minutes until sauce has thickened slightly and is heated through. Taste for seasoning and add a pinch of salt, if desired.
6
Serve with noodles or rice and garnish with coconut chips, basil leaves and a wedge of lime. If you like it extra hot, drizzle with some sriracha hot sauce. Enjoy!

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 can coconut milk, 2 tablespoons curry paste I used 'hot' variety, 2 cloves garlic minced, 1 tablespoon ginger grated, and more.

Yes, Red Curry Coconut Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Coconut Chicken

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