Quick Coconut Chicken Curry
75% authentic · Fusion
A simplified, faster version of chicken curry using pre-made curry paste and coconut milk for a weeknight-friendly meal.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Boneless, skinless chicken breast or thighs, cubed600g
- Vegetable oil2 tbsp
- Green or red curry paste2-3 tbsp
- Coconut milk400ml can
- Chicken broth100ml
- Fish sauce1 tbsp
- Brown sugar1 tsp
- Lime juice1 tbsp
- Fresh basil leavesfor garnish
- Red chili flakesfor garnish
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Heat vegetable oil in a large skillet or wok over medium-high heat. Add cubed chicken and cook until browned on all sides. Remove chicken and set aside.
- 2
Add curry paste to the skillet and cook for 1-2 minutes until fragrant, stirring constantly.
- 3
Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 4
Stir in fish sauce and brown sugar. Return the chicken to the skillet.
- 5
Simmer for 10-15 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- 6
Stir in lime juice. Season with salt and black pepper to taste.
- 7
Garnish with fresh basil leaves and red chili flakes before serving.
