Description
This chicken curry offers irresistible flavors with tender chicken thighs simmered in coconut milk and spices. A perfect choice for effortless weeknight meals!
Ingredients
Scale
- 2 ½ cups unsweetened coconut milk
- 1 tablespoon red curry paste
- 2 tablespoons curry powder
- 1 teaspoon garlic powder, or 2-3 cloves fresh garlic, minced
- 1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
- 1 teaspoon salt
- 2 pounds boneless skinless chicken thighs
- cooked rice for serving, i like this with basmati rice.
Instructions
- Combine coconut milk, curry paste, curry powder, garlic powder, ginger, and salt in a large pan or skillet. Whisk until smooth.
- Heat the mixture over medium-high until it simmers.
- Add the chicken thighs to the simmering mixture and cook for about 30 minutes, turning occasionally, until they reach an internal temperature of 165°F.
- Serve over rice and enjoy!
Notes
For a spicier kick, add extra red curry paste according to your taste.
Feel free to substitute chicken thighs with breast meat, but adjust cooking time as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg