This quick and easy coconut chicken curry features colorful veggies and coconut milk for a creamy, flavorful curry dinner!
Heat oil in a pan over medium-high heat.
Add onion and red pepper and sauté until tender, 4-5 minutes.
Add garlic and sauté an additional 30 seconds.
Add chicken and sprinkle the seasonings over the entire pan. Cook chicken 2-3 minute in pan.
Add coconut milk and ginger and bring to a simmer. Reduce heat to medium and let simmer for 6-8 minutes, until chicken is cooked through.
Place cornstarch in a small bowl and add about 3 tablespoons of liquid from the pan. Stir well with a spoon then transfer the mixture to the pan and stir well to help the sauce thicken.
Stir in the peas and simmer for 1-2 more minutes, until warmed through.
Serve curry hot over rice and top with chopped peanuts and cilantro.
I love serving this with peanuts and cilantro for great texture and a pop of freshness. You could omit the nuts or substitute cashews and use parsley, if desired.
You could spice this up by adding some red pepper flakes or cayenne pepper with the other spices or by serving it with some sriracha sauce drizzled on.
Not a fan of peas? You could substitute spinach if you’d like. Add it when the chicken is nearly cooked through and stir until just wilted.
|Amount Per Serving||As Served|
|Calories 336kcal Calories from fat 110|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 7g||35%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|