Coconut Curry With Chicken

Unlock the flavors of an exotic culinary journey with my Coconut Chicken Curry Stir-Fry – a delicious recipe that blends the succulence of chicken with the creamy richness of coconut milk and an array of vibrant vegetables. Quick, easy, and bursting with flavor, this dish is a perfect addition to your weeknight dinner rotation.

Ingredients:

• 1 lb boneless, skinless chicken breast, cubed
• 2 tsp olive oil
• 1 can (13.66 oz) Coconut Milk
• 1/4 cup chicken stock
• 1 cup fresh green beans, trimmed and chopped
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 onion, julienned
• 4 cloves garlic, minced
• 2 inches ginger, minced
• 1 tsp curry powder
• 1 tsp sweet chili sauce
• Salt and pepper to taste
• Optional: mushrooms, spinach, cilantro, crushed peanuts

Directions:

1. In a large pan, heat 2 tsp of olive oil. Add cubed chicken, sprinkle with 1/2 tsp of salt, and brown. Once browned, remove the chicken from the pan and set it aside.
2. In the same pan, add another teaspoon of olive oil. Sauté green beans, onion, and bell pepper with 1/2 tsp of salt until tender (approximately 3-4 minutes).
3. Add minced ginger and garlic, stirring until fragrant.
4. Pour in coconut milk and chicken stock, stirring well. Add sweet chili sauce, curry powder, and pepper to taste. Simmer for 10-15 minutes with the lid on.
5. Remove the lid and simmer uncovered for an additional 5 minutes to allow the sauce to reduce.
6. Serve the coconut chicken curry stir-fry over rice, garnished with cilantro and crushed peanuts. Feel free to customize with optional ingredients like mushrooms and spinach.

Elevate your weeknight dinners with the enticing blend of flavors in this Coconut Chicken Curry Stir-Fry. Quick to prepare and bursting with freshness, it’s a delightful dish that brings a taste of exotic simplicity to your table. Explore the possibilities and savor the fusion of coconut, curry, and vegetables in every satisfying bite.

Enjoy!

Xo

Kat