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This chicken curry with coconut milk recipe is a classic. It’s nearly impossible to make this rich, flavorful dish wrong. Looking for a traditional Thai recipe? This one’s made easy with shredded chicken breast instead of thigh meat, which we think is more tender and has less saturated fat.
Chicken curry
- 400 gr Chicken breast
- 1 canned Coconut milk
- 2 tbsp Coconut oil
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Ginger
- 1 tbsp Paprika
- 1 tbsp Turmeric
- 1 tbsp Curry powder
- 1 tbsp Salt
- 1 Red pepper
- 1 tbsp Brown sugar
- 20 ml Lemon juice
- 100 ml Tomato souse
First, clean the onion and garlic and chop them finely. The ginger is cleaned and grated. Let it be as small as possible.Wash the pepper, clean it and cut it into small sticks.
Cut the chicken breast into suitable pieces.
Put the coconut oil in a large pan. Let it heat up, then add the onion. It is roasted until it becomes slightly transparent. Then add the garlic and ginger. Mix for 3 minutes, all together. Add the spices: turmeric, paprika and curry powder.
Mix well then add the red pepper. Leave it for a while then add the meat. Mix and leave to cool. Season with salt and mix again. Sear the pieces of meat on all sides.
Add brown sugar and lemon juice. Pour in the coconut milk, mix and let it cook on the right heat until the meat is cooked. At the end, add the tomato sauce, let it boil for a few more minutes, add salt and lemon juice if needed (according to everyone's taste).
It is served with rice.
Good appetite!
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