Coconut Curry Chicken

This quick dish can be on the table in 30 minutes or less and requires mostly items I keep on hand.

  • 1 cup basmati rice
  • 1/2 teaspoon kosher salt
  • 1-14 oz. can light coconut milk
  • 1-1/2 teaspoons red curry paste
  • 1-1/2 teaspoons oyster sauce
  • 2 garlic cloves, minced
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 red bell pepper, seeded and thinly sliced
  • 1-1/2 pounds boneless, skinless chicken breast, cut into 1″ chunks
  • Kosher salt
  • Black pepper
  • 2 cups frozen peas
  • 30 fresh basil leaves, washed and dried
  • 1/3 cup low-sodium soy sauce
  • Juice of 2 limes, plus lime wedges for serving
  • In a small sauce pan, bring 1 3/4 cups water to a boil. Add salt, then rice. Stir once, then reduce heat and cover for 15 minutes. Remove from heat and set aside, leaving lid on.
  • In a large pot, warm the coconut milk, red curry paste and garlic until steaming and fragrant. Add the scallions (white parts only) and red pepper and bring to a boil. Cook for about 2 minutes. Meanwhile, sprinkle the chicken with kosher salt and pepper, then add it to the pot. Spread chicken evenly along the bottom of the pot, reduce the heat to medium, cover and allow to simmer for 3 minutes. Add the frozen peas and stir one more time. Cover again for 2 minutes. At this point, chicken should be cooked through and peas warm. Add the basil leaves, soy sauce and lime juice.
  • Serve curry in bowls over rice with extra lime wedges on the side.
  • Quick Tips
  • 1. You can easily substitute brown rice for the basmati rice. Just cook it according to package directions and carry on. Brown rice offers more fiber than white rice.
  • 2. I thought this dish could have used just a bit more of a kick. I can’t decide if it needed more spice (Thai chili sauce?) or what was missing. My husband liked it but agreed it needed a little more of something. If you make this dish and make a successful alteration, do let me know what you did and how it was received!

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

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