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Simple Chicken Curry with Coconut Milk ! YESYESYES!
I’ll say it right away: This phenomenal 30-minute recipe has come to revolutionize your after-hours. Chicken pieces are incredibly juicy in a spicy sauce of red curry paste, coconut milk, garlic and lime juice. In addition, there is fragrant rice, which soaks up with the curry and yes – everything is available in less than half an hour on the table.
Cool or cool or cool? Just. So, get there!
There are recipes that I have been cooking for ages for the blog. And then they are so fast every time that a proper shoot is out of the question.
Chicken curry is the best example of this. In Thailand, we fed on curries and the 20-minute Thai Chicken Soup is one of your absolute favorites. But real chicken curry? So far, there has not been a cooking carousel. But friends now, but now.
What I love most about this recipe is the easypeasy ingredients. You need:
The whole thing is gradually added to the pan, allowed to fry n schnuechn and simmer n büschneln, done. In addition a decent load of rice and we are guaranteed full and extra happy.
Just a few words on the difference between Indian and Thai curries.
Indian curries are often thick and creamy like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes . Thai curries remind of the consistency more like soup and consist of a super tasteful and mostly quite hot sauce with deposits.
Alas, we’re on the subject right now. During the shoot, I distributed this wonderfully thin, popping orange sauce across the good floorboard. Maybe it could be that in a bout of “Oh, it would look great, if the pan with the sauce is on the edge of the picture”, I did not think that it would pop out in about 2 milliseconds. But hey, the plank floor has fortunately coped bravely. And shavings are being shaved, are not they?
What I really wanted to say is: Try it. This. Curry. Hot and spicy and coconut and creamy and my new darling!
I hope you will love this recipe!
Simple chicken curry with coconut milk is:
- Wonderfully spicy.
- Hot and coconut.
- Packed with juicy chicken pieces.
- In 30 minutes on the table.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Simple Chicken Curry with Coconut Milk
Simple chicken curry with coconut milk is the perfect after-work recipe! Only 8 ingredients and in 30 minutes on the table!
Portions : 4 Portions
calories per serving : 831 kcal
Chicken breast fillet
Coconut oil *
Coconut milk *
Red Curry Paste *
depending on sharpness
- salt, pepper and chilli
- Rice for Serving
[ 19459001] Cutting chicken breast into large bite sized cubes. Peel onion and garlic and chop finely.
Heat coconut oil in a large pan. Salt the filet, fry for about 10 minutes from all sides, turning it regularly. Add onion and garlic and cook for another 2-3 minutes.
Add coconut milk, curry paste and lime juice to the pan. Simmer for 5-10 minutes, then season with salt, pepper and chili. Serve with rice.
The curry can be perfectly prepared and reheated. In the fridge it lasts a few days.
Instead of the red curry paste you can also use green or yellow. As a result, only the degree of severity changes a little.
You want vegetables? Then just add peppers, mushrooms, zucchini, spinach or whatever else comes to mind in the pan.
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