Wheat-free Coconut Curry Chicken
This Wheat-Free Coconut Curry Chicken recipe is a delicious and flavorful dish that is perfect for a cozy night in. The combination of creamy coconut milk, aromatic spices, and tender chicken creates a satisfying meal that is sure to impress.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 tbsp vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant.
- Add the chicken pieces to the skillet and cook until browned on all sides.
- Stir in the red curry paste and cook for 1-2 minutes.
- Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
- Add the sliced red bell pepper to the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
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 Measuring cups Spatula
Tools
Stovetop
Serving suggestions
Serve the Wheat-Free Coconut Curry Chicken over steamed jasmine rice or with naan bread for a complete meal.
Tips & tricks
For a spicier curry, add extra red curry paste to suit your taste preferences.
Cost
$20