chicken curry with coconut milk
This Chicken Curry with Coconut Milk is one of my absolute favorite dishes. This dish combines red curry, onions, carrots, and stewed tomatoes in a creamy coconut milk base.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red curry paste
- 1 - large sweet onion thinly sliced
- 1 - large carrot shredded
- 1 tablespoon fresh ginger or ginger paste
- 1 1/2 pounds chicken breast cut into small bite size pieces
- 1 can (14.5) stewed tomatoes
- 1 can ((14 ounce) coconut milk
- 2 tablespoons brown sugar
- 3 cloves garlic minced
- 2 tablespoons tomato paste
How To Make chicken curry with coconut milk
-
Step 1In a large skillet over medium heat whisk together olive oil and curry paste. Add onions and cook until they begin to soften stirring frequently. Add the carrots, ginger and chicken and cook until the chicken is almost cooked through.
-
Step 2Reduce the heat to simmer. Add the stewed tomatoes and cook for 5 minutes. Stir in the coconut milk, brown sugar, crushed garlic and tomato paste. Simmer for 10-15 minutes to thicken the sauce.
-
Step 3Serve over rice or noodles.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Tag:
#Quick & Easy
Keyword:
#curry
Keyword:
#Chicken-curry
Keyword:
#curried chicken
Keyword:
#coconut chicken curry
Keyword:
#Thai cuisine
Ingredient:
Chicken
Culture:
Thai
Method:
Stove Top
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