Main CourseDinner

Coconut Chicken Curry

Name: Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: thai
Ingredients: 2 cs coconut oil; 600 g chicken breast cut into 1-inch pieces; 1 u yellow onion chopped; 3 gra garlic minced; 1 cs ginger grated; 3 cs red curry paste; 800 ml coconut milk full-fat, two 400ml cans; 1 tassa chicken broth; 1 cs fish sauce; 1 u lime juiced; 1 u bell pepper sliced; 2 tassa broccoli florets; 2 tassa spinach; 0,5 ct salt; 0,25 ct black pepper; 0,25 tassa fresh cilantro chopped (opcional)

This flavorful coconut chicken curry is a quick and easy weeknight meal. Tender chicken and vegetables are simmered in a rich, creamy, and aromatic coconut milk sauce.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 830 kcal

Sense gluten

Informació sobre al·lèrgens: pot contenir crustacis, peix i soja. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

2 cscoconut oil
600 gchicken breast, cut into 1-inch pieces
1 uyellow onion, chopped
3 gragarlic, minced
1 csginger, grated
3 csred curry paste
800 mlcoconut milk, full-fat, two 400ml cans
1 tassachicken broth
1 csfish sauce
1 ulime, juiced
1 ubell pepper, sliced
2 tassabroccoli florets
2 tassaspinach
0,5 ctsalt
0,25 ctblack pepper

garnish

0,25 tassafresh cilantro, chopped(opcional)

Estris

measuring cups · large pot · measuring spoons · knife · cutting board

Elaboració

Pas a pas

1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Uns 1 min
2
Add the chicken breast to the pot and season with salt and black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
Uns 7 min
Nota de cuina: Don't overcrowd the pot; cook the chicken in batches if necessary to ensure even browning.
3
Add the yellow onion to the pot and cook until softened, about 3-5 minutes.
Uns 5 min
4
Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
Uns 1 min
Nota de cuina: Stir constantly to prevent the garlic from burning.
5
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Uns 5 min
6
Return the cooked chicken to the pot. Add the bell pepper and broccoli florets. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
Uns 12 min
7
Stir in the fish sauce, lime juice, and spinach. Cook for another 1-2 minutes until the spinach has wilted.
Uns 2 min
8
Taste and adjust seasoning as needed, adding more salt, pepper, or fish sauce if desired.
9
Serve hot, garnished with fresh cilantro if using.

Per ració

Nutrició

56%Puntuació

Calories: 830kcal
Proteïnes: 54,9g
Hidrats de carboni: 25,3g
Greixos: 67g
Fibra: 8,3g
Sucre: 10,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover curry in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through.