Coconut Curry recipe

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Ingredients

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, crushed
1 fresh green chile pepper, seeded and sliced
3 tablespoons curry powder
1 (1/2 inch) piece fresh ginger root, peeled and grated
1 teaspoon ground turmeric
1 pound boneless, skinless chicken thighs, cubed
1 (14.5 ounce) can diced tomatoes
2 tablespoons peanut butter
5 tablespoons coconut milk
½ teaspoon salt
½ teaspoon black pepper

Nutrition Info

378 calories
carbohydrate: 13 g
cholesterol: 63.8 mg
fat: 26.8 g
fiber: 4 g
protein: 22.2 g
saturatedFat: 8.6 g
servingSize: -
sodium: 548.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in large skillet. Cook and stir onion, garlic, chile pepper, curry powder, ginger, and turmeric for 2 minutes. Add chicken and cook until slightly browned, about 5 minutes. Add tomatoes, peanut butter, and coconut milk.

  2. Simmer until curry thickens, about 20 minutes. Season with salt and pepper.

Recipe Yield

4 servings

Recipe Note

Use this coconut curry recipe for chicken, beef, or lamb. Is is easy to make and very versatile. Curry night will never be the same!

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