20-minute coconut chicken curry
This quick and easy coconut chicken curry features colorful veggies and coconut milk for a creamy, flavorful curry dinner that's ready in just 20 minutes!
Yield: 4 servings
Ingredients
- 1 tablespoon coconut oil (or sub canola oil)
- 1 small onion, chopped
- 1 small red bell pepper, chopped
- 3 cloves garlic, minced
- 1 ½ lbs. boneless, skinless chicken breast, cut into ½-inch cubes
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup light coconut milk
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 1 cup green peas (thawed, if frozen)
- ¼ cup peanuts, chopped (optional)
- 3 tablespoons chopped fresh cilantro (or parsley)
For serving:
- Steamed brown rice or basmati rice or cauliflower rice
Instructions
- 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.
Notes
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.
Video
Nutrition
Serving: 1serving | Calories: 551kcal | Carbohydrates: 34g | Protein: 60g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 576mg | Fiber: 5g | Sugar: 5g
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