Main CourseDinner

Coconut Chicken Curry

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

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 830 kcal

Glutenvrij

Allergeneninformatie: kan kreeftachtigen, vis en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 elcoconut oil
600 gchicken breast, cut into 1-inch pieces
1 styellow onion, chopped
3 teentjegarlic, minced
1 elginger, grated
3 elred curry paste
800 mlcoconut milk, full-fat, two 400ml cans
1 kopjechicken broth
1 elfish sauce
1 stlime, juiced
1 stbell pepper, sliced
2 kopjebroccoli florets
2 kopjespinach
0,5 tlsalt
0,25 tlblack pepper

garnish

0,25 kopjefresh cilantro, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 5 min
4
Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 12 min
7
Stir in the fish sauce, lime juice, and spinach. Cook for another 1-2 minutes until the spinach has wilted.
Ongeveer 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 portie

Voedingswaarden

56%Score

Calorieën: 830kcal
Eiwit: 54,9g
Koolhydraten: 25,3g
Vet: 67g
Vezels: 8,3g
Suiker: 10,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover curry in an airtight container in the refrigerator.

Opwarmen

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