Only relatively recently did I start making my own curries at home. I’ve always loved eating curries when I order them at a restaurant or someone else makes them. But, for some reason, I had this perception that they were complex flavors and not that easy to make at home. I honestly don’t know why I ever thought that and, boy, was I wrong. Curries are one of the easiest and quickest dishes to make at home. Coconut Chicken Curry has quickly become one of my favorite weeknight meals. Creamy coconut, chicken and fresh veggies combine to create an intensely flavorful meal the entire family with love.
Are there any dishes that you absolutely love to eat when someone else prepares it, but have never actually tried to make yourself? When I realized how easy it was to actually make coconut chicken curry at home, I started thinking about all the other dishes that I eat often but rarely make myself. To be honest, I don’t cook a lot of international cuisine at home. Sure, I’ve made homemade Italian pasta, chicken gyros, and chicken and broccoli stir fry. But, baklava. I love it, but I’ve never actually made it myself. Fried plantains, obsessed with them. And Cuban and Indian food is some of my favorite cuisine, in addition to certain sushi flavors. I’ve never actually made Indian cuisine or sushi even though I eat it quite often. I guess you could say that I’ve added cooking and baking more international flavors to my culinary bucket list.
As I begin to experiment with new international dishes, I will be sure to share them with you. And please share some of your own favorite international recipes so that I can try them too.
Coconut Chicken Curry
- 1 tablespoon peanut oil
- 2 boneless skinless chicken breasts (about 1 pound), cut into small bite size pieces
- 2 teaspoons curry powder
- 1 cup snow peas
- 1/2 white onion diced
- 1/2 red pepper thinly sliced
- 2 teaspoons garlic minced
- 1 teaspoon fresh ginger grated
- 14 ounce can of coconut milk
- 3 tablespoons red curry paste
- cilantro for garnish
- optional: cooked white rice
In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
- In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
- Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
- Serve over warm rice and garnish with cilantro.
- Serve with cooked rice or cauliflower rice for gluten free / low carb version.
Nutrition InformationCalories: 330, Fat: 27g, Saturated Fat: 20g, Cholesterol: 36mg, Sodium: 81mg, Potassium: 543mg, Carbohydrates: 8g, Fiber: 1g, Sugar: 3g, Protein: 15g, Vitamin A: 50.4%, Vitamin C: 45.8%, Calcium: 5.8%, Iron: 25.8%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.