Coconut Chicken Curry
Coconut Chicken Curry is full of creamy, sweet coconut and spicy curry flavors. Make this easy recipe all in one pan, then add a side of veggies to make it a complete meal the whole family will love.
Servings: 8 servings
Add the olive oil to a Dutch oven or a large, deep skillet (with a lid) over medium-high heat.
Stir the curry powder into the oil and cook for 1-2 minutes, until fragrant.
Add the red curry paste, garlic, and shallot and cook for 3-4 minutes, until the shallot is softened.
Season the chicken with salt and pepper and add to the curry mixture, tossing to coat.
Reduce the heat to medium and continue to cook the chicken until it is no longer pink in the center, about 5-7 minutes.
Add the coconut milk, tomato sauce, and sugar. Mix well.
Set the heat to low, cover and simmer, stirring occasionally for about 30-45 minutes.
Serve over rice, noodles, or cauliflower rice, if desired.
Tips and Techniques
** Nutritional information is an estimate and may vary.
- For the most coconut flavor, use canned, full-fat coconut milk
- To lower the carbohydrate count even more use a sugar substitute, like erythritol or monk fruit, to replace the sugar.
- Make a double batch – the leftovers are even more flavorful!
- Store leftovers in an airtight container in the refrigerator. Use within 3-4 days.
Serving: 1serving | Calories: 260kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 145mg | Potassium: 554mg | Fiber: 1g | Sugar: 3g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1.2mg