# Coconut Chicken Curry

> A fragrant and creamy chicken curry featuring red curry paste, coconut milk, and fresh peppers.

- HTML version: https://robbiepalmer.me/recipes/coconut-chicken-curry
- Servings: 4
- Cook time: 20 min
- Total time: 20 min
- Cuisine: Thai

## Ingredients

- 2 tbsp coconut oil
- 1 onion, sliced
- 2 bell pepper, sliced
- 600 g chicken breast, cubed
- 4 clove garlic, crushed
- 2 tbsp ginger paste
- 2 tbsp red curry paste
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tsp ground coriander
- salt
- pepper
- 400 ml chicken stock
- 1 tin coconut milk
- 2 tbsp brown sugar
- 2 tbsp lime juice
- rice
- cornflour
- cashews

## Cookware

- pan

## Instructions

1. Heat 2 tbsp of coconut oil in a pan.
2. Add the 1 onion and fry for 2 minutes.
3. Add the 2 peppers and fry until softened.
4. Add in the 600g of chicken and cook until starting to brown.
5. Add 4 cloves of garlic, 2 tbsp of ginger paste, and 2 tbsp of red curry paste.
6. Add 1 tbsp of curry powder, 1 tbsp of turmeric, and 1 tsp of ground coriander.
7. Season with salt and pepper.
8. Once chicken is fully browned, add the 400ml of chicken stock and 1 tin of coconut milk and simmer until thickened.
9. Stir in 2 tbsp of brown sugar and 2 tbsp of lime juice.
10. Serve with rice.
11. If the sauce is not thickening, add a little cornflour.
12. Top with cashews if desired.

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