Gluten-free Coconut Curry Chicken
This Gluten-Free Coconut Curry Chicken recipe is a flavorful and aromatic dish that is perfect for a cozy night in. The combination of tender chicken, creamy coconut milk, and fragrant spices will transport your taste buds to the streets of Thailand.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 cup chicken broth
- 1 cup frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the coconut oil over medium heat. Add the diced onion and cook until softened.
- Add the minced garlic and sliced red bell pepper to the skillet, and cook for another 2-3 minutes.
- Add the chicken pieces to the skillet and cook until browned on all sides.
- Pour in the coconut milk, red curry paste, fish sauce, brown sugar, and chicken broth. Stir to combine and bring to a simmer.
- Let the curry simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve the coconut curry chicken over steamed rice, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Large skillet Cutting board Knife Measuring spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Enjoy with a side of jasmine rice and a refreshing cucumber salad.
Tips & tricks
Tips: For a spicier kick, add a sliced red chili pepper to the curry. Adjust the amount of red curry paste to suit your heat preference.
Cost
$20