Description

Creamy, fragrant, and slightly spicy coconut milk curry chicken, quick to prepare and perfect for weeknight dinners. This dish features tender chicken simmered in a rich coconut sauce with aromatic spices, customizable with vegetables and proteins.

Ingredients

Scale

1 lb chicken thighs
1 can (13.5 oz) coconut milk
2 tbsp curry powder
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 lime, juiced
2 cups mixed vegetables (optional, e.g., bell peppers, zucchini)

Instructions

Step 1: Heat vegetable oil in a large skillet over medium heat.
Step 2: Add minced garlic and grated ginger; sauté for 1 minute until fragrant.
Step 3: Add chicken thighs, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes.
Step 4: Stir in curry powder and cook for another minute to toast the spices.
Step 5: Pour in coconut milk, bring to a simmer, and reduce heat to low.
Step 6: Add vegetables if using, and simmer uncovered for 20-25 minutes until chicken is cooked through and sauce has thickened.
Step 7: Finish with lime juice and stir to combine.
Step 8: Serve hot over rice or noodles.

Notes

Feel free to customize with your favorite vegetables or proteins. For a spicier dish, add chili flakes or fresh chili peppers.

Prep Time: PT15M
Cook Time: PT30M
Category: Dinner
Cuisine: Tropical/Asian-inspired

Keywords: coconut milk curry chicken, easy recipes, weeknight dinner, tropical, spicy