Coconut Lime Chicken Curry
The ultimate comfort food, Coconut Lime Chicken Curry is a creamy and flavorful delight that's perfect for an easy weeknight dinner. With zesty lime and fragrant spices, this dish will have you craving more. Make it tonight for a delicious experience!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Chef's Knife
- Saucepan
- Blender
- Food Processor
Ingredients
- 1/2 unit Sweet Onion quartered
- 2 stalks Lemongrass roughly chopped
- 1 unit Red Fresno Pepper seeded
- 1 inch piece Fresh Ginger peeled
- 2 cloves Garlic chopped
- 2 tablespoons Thai Red or Green Curry Paste
- 2 tablespoons Peanut or Sesame Oil
- 1 pound Boneless Chicken Breasts cut into bite size pieces
- 2-3 cups Coconut Almondmilk Blend Unsweetened Original
- 2 tablespoons Fish Sauce
- 1 bunch Broccoli ends trimmed
- 8 ounces Rice Noodles
- 2 units Lime Juice
- 1/4 cup Fresh Cilantro chopped
- 1/4 cup Fresh Basil chopped, plus more for serving
- 2 units Persian Cucumbers sliced
- Sprouts for serving
- Shredded Coconut for serving
- Shredded Carrots for serving
Instructions
- In a blender or food processor, combine the sweet onion, lemongrass, red fresno pepper, fresh ginger, garlic, and curry paste and pulse until a paste forms.
- Heat the peanut oil in a large pot set over medium heat. When the oil shimmers, add the curry paste mixture and cook until fragrant, about 2-3 minutes.
- Stir in the boneless chicken breasts and cook another 2-3 minutes until browned.
- Pour in the Coconut Almondmilk Blend. Add the fish sauce and broccoli. Bring the mix to a simmer over medium heat and then reduce the heat to medium low and simmer 20-25 minutes or until the chicken is cooked through and the sauce has thickened slightly.
- When the curry is done, remove from the heat and stir in the lime juice, cilantro, and basil.
- To serve, divide the rice noodles among bowls and ladle the curry over top. Garnish with the persian cucumbers, fresh basil, sprouts, shredded coconut, shredded carrots, and lime.
Notes
Storage: Your curry can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain its creamy texture.
Freezing: This dish freezes well. Portion it into containers, and it can last up to three months. Thaw in the fridge overnight before reheating.
Pairing: Pair your curry with a light salad or steamed greens for a fresh contrast to the rich flavors.
Variations: Feel free to add other vegetables like bell peppers or snap peas for added color and nutrition.
Serving Size: Adjust the amount of rice noodles based on your preference for a lighter or heartier meal.