Coconut Milk Chicken Curry
Servings 4
Ingredients
- 450 g Boneless skinless chicken breast Chopped into bite sized
- 1 tbsp Vegetable oil
- 1 tbsp Garlic Minced
- 1 Onion Chopped
- 2 tbsp Yellow curry powder
- 1 tbsp Thai red curry paste
- 2 tbsp Coconut milk canned
- 1 tbsp Sugar
- 1 tsp Fish sauce
- 2 tbsp Lime juice
- Fresh cilantro roughly chopped
- 4 cup Cooked white rice for serving
Instructions
- Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
- Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
- Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
- Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
- Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
- Top with fresh cilantro, serve over cooked rice.