Coconut Chicken Curry
Ingredients:
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2 Tbsp. olive oil
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1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
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1 tsp. kosher salt, plus more to taste
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1 yellow onion, chopped
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1 red bell pepper, stemmed, seeded and chopped
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1 (1-inch) piece ginger, finely chopped
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3 garlic cloves
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1 Tbsp. curry powder
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1/2 tsp. ground coriander
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1 (13.66-oz.) can unsweetened coconut milk
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1/2 cup frozen green peas
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1 tsp. fish sauce
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Steamed white rice, lime wedges, chopped fresh mango, chopped cashews, and cilantro, for serving
Instructions:
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Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.
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Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
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Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.
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Serve the curry with rice, lime wedges, mango, cashews, and cilantro.
Creamy coconut chicken curry with warm spices, tender veggies, and bold flavor, served with rice and fresh toppings for a cozy, crave-worthy meal.
Fun fact: Cooking curry spices like ginger, garlic, curry powder, and coriander in oil before adding liquids is called blooming; it helps release their natural oils, making the dish more aromatic and flavorful without adding extra ingredients.
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