Chicken Curry Coconut Thai, Dairy Free Thai Red Chicken Coconut Curry

Add the chicken to the dutch oven and season with salt and pepper.

Indian chicken curry gordon ramsay. Heat the olive oil in a large skillet or dutch oven. Bring to a boil. Melt butter in a large oven proof skillet over medium high heat.

Dont be put off by the long ingredients listthis is simply because i prefer to make my own paste from scratch rather than using store bought curry pastes making for a fresher superior tasting curry. According to the computer generated nutrition stats theres only 141 calories and 4 carbs per serving no rice or naan included. Cook for about 5 minutes or until the chicken is no longer pink.

Stir in the onion bell pepper lemon zest coconut milk fish sauce and lemon juice. Bring to a slow boil for 7 minutes then discard the lemongrass add the chicken and pineapple and cook till the chicken is no longer pink inside. This wonderful tasting thai coconut curry chicken is quick and easy to make with the substitution of lime or lemon juice for lemongrass cutting the prep time in half.

The chicken curry recipe prep is a breeze and the final effect is deeply rewarding. Season with salt and pepper as needed. How to make coconut chicken curry.

Thai red curry paste fresh ginger coconut milk garlic cloves and 10 more thai curry chicken soup fed and fit boneless skinless chicken breast red curry paste sea salt and 13 more. Add chicken skin side down and sear both sides until golden brown about 2 3 minutes per side. Add the onion garlic curry powder and stir.

This is a perfect 30 minute dinner that is always a hit with the family. This is an easy thai chicken curry thats made in one skillet ready in 20 minutes and is naturally gluten free. The rich aroma of this thai chicken coconut curry recipe simmering on the stove will make your mouth water.

A few months ago i made sweet potato and chickpea coconut curry and since then have fallen in love with all things thai curry. Heat the curry paste in the oil about 30 seconds. Heat the oil in a large skillet over high heat.

Add the chicken and cook another 3 minutes. Preheat oven to 400 degrees f. Cook for 2 more minutes then add the chicken.

Now add the rest of the coconut milk in along with everything but the chicken and pineapple whisk. Drain excess fat and set aside. Add the curry ginger and the thicker cream on top of the can of coconut milk to the wok whisk.

Cook just until warmed through and thickened a bit about 3 to 5 minutes. A rich not too spicy yet oh so flavorful thick coconut sauce thats brimming with ginger garlic and authentic thai chicken curry flavor. Cook until the chicken is cooked through 5 to 7 minutes.