Coconut Milk Curry

with chicken

This Thai inspired coconut milk curry chicken recipe is creamy, full of flavor, and made in one pan.

– salmon – Salt and pepper – sweet chili sauce – English cucumber – rice vinegar – sugar – red pepper flakes – Lime wedges – Hot cooked rice

Ingredients you will need:

HOW TO MAKE  Coconut Milk Curry:

– In a medium bowl, toss chopped chicken pieces with ½ tablespoon curry powder, salt and pepper.

HOW TO MAKE  Coconut Milk Curry:

– Heat one tablespoon coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.

HOW TO MAKE  Coconut Milk Curry:

– Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.

HOW TO MAKE  Coconut Milk Curry:

– Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.

HOW TO MAKE  Coconut Milk Curry:

– Add coconut milk and chicken broth to the skillet. I like to use a flat whisk to get it to come together. – Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.

HOW TO MAKE  Coconut Milk Curry:

– Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.

Swipe up for the full recipe!

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