Ginger Coconut Curry
Make this delicious ginger coconut curry with tender chicken and vegetables in just 45 minutes. A flavorful Thai-inspired dinner that's easy to prepare at home.
Equipment
- large pot or Dutch oven
- knife
- cutting board
- measuring spoons
- measuring cups
- grater
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can (13.5 fl oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 1 red bell pepper thinly sliced
- 1 cup frozen peas
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro chopped
Instructions
- Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant. Stir in the 2 tablespoons of red curry paste and cook for another minute to toast the spices.
- Pour in the entire can of coconut milk, 1 cup of vegetable broth, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Add the 1 pound of cubed chicken thighs to the simmering sauce. Reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes, or until the chicken is cooked through and tender.
- Stir in the sliced red bell pepper and 1 cup of frozen peas. Cook uncovered for 5-7 minutes more, until the peppers are just tender-crisp.
- Remove the pot from the heat and stir in 1 tablespoon of fresh lime juice. Taste the curry and adjust seasoning if desired. Serve immediately, garnished with the chopped cilantro.
Notes
Serve immediately, garnished with the chopped cilantro.