Recipes · Thai Fusion · en
Coconut Lime Chicken Curry
Medium
Ingredients
What you need.
6
servings
- chicken breasts, diced4
- cans (400ml) coconut milk2
- limes (juice and zest)2
- curry powder3 tbsp
- onions, chopped2
- garlic cloves, minced4
- ginger, grated2 tbsp
- vegetable oil2 tbsp
- cup fresh cilantro1
- fish sauce2 tbsp
- brown sugar1 tbsp
- red chilies, sliced2
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Preparation
How to cook.
- Heat oil in a large pan over medium heat
- Sauté onions until translucent
- Add garlic and ginger, cook for 2 minutes
- Add curry powder and stir
- Add chicken and cook until golden
- Pour in coconut milk and fish sauce
- Add lime zest, juice, and brown sugar
- Simmer for 25 minutes
- Add chilies and cilantro before serving
- Add onions, garlic, ginger to bowl: 5 sec/speed 5
- Add oil: 3 min/120°C/speed 1
- Add chicken: 5 min/120°C/reverse/speed soft
- Add remaining ingredients: 25 min/100°C/reverse/speed soft
- Add cilantro: 10 sec/speed 3
Tip — tap a step to mark it done
Notes from the chef
Tips.
- Use full-fat coconut milk for richer sauce
- Marinate chicken in lime juice for 30 minutes before cooking
- Adjust chili amount according to spice preference
- Serve with jasmine rice or naan bread
- Leftovers taste even better the next day
Community
Ratings & reviews.
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