Coconut Chicken Curry

Creamy coconut chicken curry cooked in a thai red curry paste.

This Red Thai Curry Coconut Chicken is packed with incredible flavors. It is sweet both sweet and spicy. The coconut milk gives it a creamy sauce and the red curry paste packs it with incredible flavors.

Marinate the chicken for at least 30 minutes or overnight. The longer you keep the chicken marinated the more tender the chicken pieces will be. I actually used boneless chicken thighs for this recipe and baked it, just because I like the texture of the chicken thighs baked in the oven, or you can also grill it on the grill or stove top, I just think that it gives the chicken things more flavor.

Prepping the chicken:

In a mixing bowl add garlic, salt, chili powder, curry powder, black pepper and olive oil to your boneless chicken thighs and let marinate.

Here's How to make it:

RECIPE:

INSTRUCTIONS:

1. First you will want to marinate your chicken and once ready to cook, transfer to a baking tray and bake in the oven at 425 degrees Fahrenheit for about 20-25 minutes or until it is cooked all the way through. Make sure to flip them half way through baking to prevent burning on one side.

2. When chicken is ready, remove from oven and cut them into bite size pieces or desired size and set aside.

3. In a medium pan, add in about 1-2 tbsp oil, add in your dried red chili grated garlic, grated ginger, and onions and fry for about 30 seconds, add in your peppers, spices, red curry paste and and cook until tender.

4. Now add in your unsweetened coconut milk, combine well. Let simmer for about 2-3 minutes on medium heat until sauce slightly thickens, than add in your cooked chicken pieces, and mix everything together and let cook together for about a minute on medium heat. ( Just make sure that the sauce does not get too thick, if it does just add a little bit of vegetable stock or water). Garnish with green onions, cilantro (optional)

5. Enjoy with rice or rice noodles.

RECIPE:

This recipe serves about 3-4 people

INGREDIENTS
for the chicken Marinate
3 medium size boneless, skinless chicken breast or boneless, skinless chicken thighs (325gm)
2 tbsp olive oil
2 garlic cloves diced or minced
1 tsp grated ginger
1/2 tsp salt to taste 
1 tsp ground chili powder
1/2 tsp black pepper
1 tsp curry powder
2 tbsp red curry paste 

For the Sauce
salt to taste
1 onion 
3 garlic cloves minced
1 tsp grated ginger
1 bell pepper
1 1/2 unsweetened coconut milk (full fat)