Coconut Curry Chicken 🍛
Tender chicken simmered in creamy coconut milk with mild curry spices and vegetables, aromatic and gently warming.
Ingredients (serves 4)
- 1.5 lb chicken breast
- 1 can coconut milk
- 2 tablespoons curry paste
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 4 cloves garlic
- 1 tablespoon ginger
- 2 potatoes
- 1 cup bell peppers
- 2 cups spinach
- 1 lime
Missing something? Anychef rebuilds any recipe around what's actually in your kitchen.
Try AnychefInstructions
- 1
Cut chicken into 1-inch cubes. Peel and cut potatoes into 1-inch chunks. Slice bell peppers into strips.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Add minced garlic and ginger, cooking until fragrant, 1 minute.
- 3
Stir in curry paste and cook for 1 minute, then add chicken pieces. Cook until the chicken is no longer pink on the outside, about 5 minutes.
- 4
Pour in coconut milk, fish sauce, and palm sugar. Bring to a simmer and add potato chunks, cooking for 15 minutes until potatoes are nearly tender.
- 5
Add bell peppers and spinach, cooking for 4 minutes until vegetables are tender and spinach wilts.
- 6
Squeeze lime juice into the curry just before serving. Taste and adjust seasoning as needed. Serve over jasmine rice.
