Coconut Curry Chicken with Rice

This Coconut Curry Chicken dish is a delightful blend of flavors that will transport your taste buds straight to the streets of Thailand or Malaysia. The creamy coconut milk combined with aromatic spices like lemongrass, galangal (a relative of ginger), and kaffir lime leaves creates an unforgettable depth of flavor. This recipe serves four people and can be prepared in under two hours.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serving Size: 4 servings

The dish is best enjoyed with a side of steamed jasmine rice or naan bread, and it’s perfect for those who love spicy food but also appreciate the soothing qualities of coconut milk.

Ingredients:

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon ginger, grated
2 stalks lemongrass, white part only, finely chopped (or 1 teaspoon dried)
1-inch piece galangal, peeled and thinly sliced (optional; can substitute with extra ginger or lemon zest for a similar flavor profile)
3 kaffir lime leaves, torn into small pieces (optional; can use regular lime juice as a substitute)
2 tablespoons red curry paste
1 cup coconut milk
1/4 cup chicken broth
1 tablespoon fish sauce
1 teaspoon brown sugar
1 cup green beans, trimmed and cut into 2-inch pieces (optional)
1 red bell pepper, sliced thinly
1/4 cup fresh cilantro leaves, chopped
Salt to taste

Description:

This Coconut Curry Chicken is a vibrant and flavorful dish that combines the richness of coconut milk with the heat from Thai red curry paste. The addition of lemongrass, galangal, and kaffir lime leaves gives it an authentic Southeast Asian twist. It’s perfect for those who enjoy bold flavors and want to experience the essence of Thai cuisine without leaving home.

How To Cook:

Prepare Ingredients: Begin by preparing all your ingredients as listed above. If you’re using fresh lemongrass, galangal, or kaffir lime leaves and can’t find them at a local Asian market, consider substituting with dried versions or other herbs that will complement the dish.
Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken pieces to the pan and cook until golden brown on all sides but not fully cooked through (about 5 minutes). Remove chicken from the pan and set aside.
Sauté Aromatics: In the same pan, add remaining tablespoon of oil along with garlic, ginger, lemongrass, galangal, and kaffir lime leaves. Sauté for about a minute until fragrant.
Add Curry Paste: Stir in red curry paste and cook for another 30 seconds to toast the spices slightly.
- Cook Sauce: Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring mixture to a simmer, stirring occasionally until it thickens slightly (about 5 minutes).
Combine Chicken & Vegetables: Add the cooked chicken back into the pan along with green beans and red bell pepper. Simmer for about 10 more minutes or until vegetables are tender and chicken is fully cooked.
Serve: Taste and adjust seasoning if necessary, then garnish with chopped cilantro before serving over steamed jasmine rice or naan bread.

This dish can be stored in the refrigerator for up to three days. To reheat, simply warm it gently on the stove or microwave until heated through. For an extra kick of flavor and texture, serve this Coconut Curry Chicken with a side of fresh cucumber slices, lime wedges, and Thai basil leaves.

Enjoy your culinary adventure as you savor each bite of this delicious Coconut Curry Chicken!