I made this Coconut Curry Chicken on Sunday for my family and it really hit the spot! The recipe comes from my sister-in-law who is a great cook. She has enjoyed eating a dish called “Chicken Panang” at a Thai Restaurant, and was determined to learn how to make it at home. So after a little research she found this recipe from “Real Simple Magazine.”
Ever since my college days I have loved curry, and when she first shared this recipe with me, I wondered what adding coconut milk would do to the flavor. Well, I found out that it doesn’t taste *coconutty* at all, but instead it just lightens up the curry flavor, making it better. I still love regular curry too, but I really love this dish!
Coconut Curry Chicken
For the sauce:
- 1 can coconut milk (light or regular)
- 2-1/2 Tbsp soy sauce
- 2-1/2 tsp sugar
- 1/2 tsp kosher salt
Combine above ingredients in a small bowl.
Then, in a wok or skillet over medium-high heat, add:
- 2 Tbsp olive oil (heat for 30 seconds)
- 1/4 tsp crushed red pepper flakes (more if you like spicy, up to 1 tsp)
- Grated zest of 1 lemon
- 2 Tbsp minced garlic
- 2 Tbsp curry powder
- Stir-fry until fragrant, about 15 seconds
Add the coconut-milk mixture and bring to a boil, stirring occasionally. Reduce heat and cook until the sauce thickens slightly, about 1-1/2 minutes. If you prefer, you may make the sauce ahead of time and store it in the refrigerator while you prepare the rest of the dish.
For the Rice and Stir-Fry:
- 3 cups uncooked Jasmine rice (or your favorite rice)
- 4 chicken breasts, cut into chunks
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into circles (optional – not part of the original recipe, but I like adding them)
Prepare rice as directed.
Stir-fry chicken in a little olive oil over medium high heat until cooked through. Remove from pan.
Stir-fry the carrot slices for about 2 minutes. Add the bell pepper slices and stir-fry until tender-crisp.
Return chicken to pan and add sauce.
Heat through and serve over rice.
If you like curry there is a good chance you will like this dish. It is one of my favorites!
note: I have made a few minor changes to the original recipe.