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Chicken Curry

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Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

3.81 from 26 votes
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Chicken Curry

Red curry paste and coconut milk give chicken tons of flavor in this belly-warming dish.

Course Main Course
Cuisine Indian
Keyword curry
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings
Calories 208 kcal
Author Beachbody

Ingredients

  • 1 tsp. coconut oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 (1-inch) slice fresh ginger, peeled, chopped
  • 1 tsp. red curry paste
  • 1 Tbsp. tomato paste, no sugar added
  • 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
  • 1 cup lite canned coconut milk
  • ½ cup water
  • 1 medium tomato, chopped
  • 2 tsp. Thai fish sauce (optional)
  • ¼ cup coarsely chopped cilantro (optional)
  • 1½ tsp. palm sugar

Instructions

  1. Heat oil in medium saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 3 to 5 minutes or until onion is translucent.

  3. Add garlic and ginger; cook, stirring frequently, for 1 minute.

  4. Add curry paste and tomato paste; cook, stirring frequently, for 2 minutes.

  5. Add chicken; cook, stirring frequently, for 3 minutes, or until it’s coated in paste.

  6. Add coconut milk and water. Bring to a boil. Reduce heat to medium low; gently boil, stirring occasionally, for 10 minutes.

  7. Add tomato, fish sauce (if desired), cilantro (if desired), and sugar; cook, stirring occasionally, for 5 minutes.

Recipe Notes

Thai fish sauce is called "nam pla." You can find it in larger grocery stores, Asian markets, or online.

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1 Red
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