Creamy Coconut Chicken Curry
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2 servings
Added 2024-05-11
Updated 2024-11-12
Ingredients
2
People
| 4 | Boneless chicken thighs |
| 2 tsp | Salt |
| 2 tsp | Smoked paprika |
| 2 | Onions sliced |
| Red chilli sliced | |
| 3 | Diced bell peppers |
| 500g | Mushrooms |
| Chicken stock pot | |
| 200 ml | Coconut milk |
| 1 tsp | Ginger paste |
| 1 tsp | Garlic paste |
| 1 | Lime |
| 1 tbsp | Soy sauce |
| 1 tbsp | Fish sauce |
| Bunch fresh chopped corriander | |
| Spring onion, green chilli & coriander for garnish | |
| Rice |
Instructions
Cooking mode
- Coat the chicken in the salt and paprika then fry off on a high heat skin side down for around 10 mins until it is crispy.
- Turn the heat down then flip over and cook for another 5 mins.
- Once cooked remove from the pan.
- In the chicken juices, add onions & chilli then fry off for 5 mins.
- Add the bell pepper and the mushrooms, and fry until done.
- Add the stock pot & 100ml water leaving to simmer for a few mins until the stock pot has dissolved.
- Add in the garlic, ginger, coconut milk, soy sauce, fish sauce & the juice of the lime. Stir together then bring to a simmer.
- Grate in the zest of the lime and add the chopped coriander.
- Add the chicken back in to the pan and leave to simmer for another 10 mins until the chicken is cooked through.
- Serve with jasmine rice & veg then top with the garnish if using it.
- Enjoy!!!