chicken curry with coconut milk

14 Pinches 1 Photo
Ofallon, MO
Updated on Oct 18, 2018

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 1
    In 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 2
    Reduce 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 3
    Serve over rice or noodles.

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