Savor the flavors of our quick easy coconut curry chicken recipe Enjoy a delicious dish that spices up dinner with minimal effort Perfect for all
Ingredients
Scale
1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon vegetable oil
1 onion (chopped)
2 cloves garlic (minced)
1 cup broccoli florets
1 bell pepper (sliced)
2 tablespoons soy sauce
Salt and pepper to taste
Fresh cilantro (for garnish)
Instructions
In a large skillet, heat the vegetable oil over medium heat. Once it’s shimmering, throw in the chopped onion and sauté until it’s translucent (about 5 minutes).
Add the minced garlic and red curry paste, and stir until everything is nicely combined and fragrant.
Bring in the chicken pieces and cook until they’re browned on all sides—around 5-7 minutes.
Pour in the coconut milk and the soy sauce. Stir well to combine and bring the heat down to low. Allow it to simmer for about 10 minutes.
Add in the broccoli and bell pepper, and cook for another 5 minutes until the veggies are tender.
Season with salt and pepper, taste, and adjust if needed.
