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* Thai Chicken Coconut Curry
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Thai Chicken Coconut Curry
For
the Chicken
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2
pounds skinless, boneless chicken breasts, cut into 1-inch pieces
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1
cup full fat coconut milk
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2
tablespoons lime juice
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2
tablespoons curry powder
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2
tablespoons ground cumin
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1
teaspoon cayenne pepper
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For
the Curry
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2
tablespoons vegetable or olive oil
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1
onion, roughly chopped
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4
cloves garlic, roughly chopped
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2
tablespoons fresh ginger, grated
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1
tablespoon vegetable oil
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1
(15 ounce) can diced tomatoes
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½
cup chicken stock
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2
cups full fat coconut milk
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1
teaspoon tomato paste
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2
teaspoons salt
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Lime
juice to taste
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Green
Onions to garnish
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Cilantro
to garnish
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Peanuts
to garnish
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White
Rice for serving
Combine
the chicken, coconut milk, lime juice, and spices in a bowl. Marinate
overnight.
In a large pan
over medium heat add the vegetable oil. Stir in onion and cook slowly until the
onion and cook until translucent. Add the garlic and ginger and cook until
fragrant, about 2-3 minutes more.
Add the tomatoes
to the skillet and cook for 5 minutes. Add the chicken and its marinade to the
pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a
boil - then lower heat and simmer for 30 minutes.
Stir in the
coconut milk and tomato paste and continue to simmer until the chicken has
cooked through, about 15 minutes, and the sauce is thick. Taste, adjust
seasoning as needed, add lime juice as needed. Garnish with cilantro, green
onions, and peanuts. Serve family style in a large skillet with a side of white
rice and plenty of lime wedges. (What’s Gaby Cooking)
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