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Coconut Chicken Curry

Matt Wadiak from Cooks Venture said it best, "this meal is easy enough for a weeknight and delicious enough for a weekend. This curry gets its rich flavor from a heavy dose of aromatics, full-fat coconut milk, and deeply flavored red curry and tomato paste alongside our deeply flavored pasture-raised chicken."

Matt Wadiak from Cooks Venture said it best, "this meal is easy enough for a weeknight and delicious enough for a weekend. This curry gets its rich flavor from a heavy dose of aromatics, full-fat coconut milk, and deeply flavored red curry and tomato paste alongside our deeply flavored pasture-raised chicken."

Coconut Chicken Curry

Recipe and photo by Cooks Venture

Ingredients

  • 1-1/2 lbs Pasture-Raised Chicken pieces (breasts, thighs or drumsticks)
  • 2 cups jasmine rice
  • 4 cups water
  • Salt and pepper to taste
  • 2 tsp olive oil
  • 1 onion, diced
  • 1 bell pepper, thinly sliced
  • 5 cloves garlic, minced
  • 1 piece ginger, minced
  • Lemongrass, minced
  • 1 tbsp tomato paste
  • 2 tbsp red curry paste
  • 1 3/4 coconut milk
  • 1/4-1/2 lb seasonal vegetables
  • Cilantro, for garnish
  • Limes, quartered
Prep time
5 minutes
Cook time
40 minutes

Instructions

  1. In a small pot, combine 2 cups Jasmine rice, 4 cups of water & a big pinch of salt. Once boiling, reduce the heat to low, cover and simmer until the water is absorbed, or about 14-16 minutes. Turn off the heat. Fluff the rice with a fork.
  2. While the rice cooks, pat the 1 to 1 1/2 pounds of pasture-raised chicken pieces (breasts, thighs or drumsticks) dry and season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, until browned, about 3-4 minutes per side.
  3. Increase the heat to high and add the 1 diced onion and 1 thinly sliced red pepper to the pan of browned chicken. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 6-8 minutes. Reduce the heat to medium and add 5 cloves of minced garlic and a 1-inch piece of ginger, minced & some minced lemongrass. Cook, stirring occasionally, until fragrant, about 30-60 seconds.
  4. To the pan of chicken and vegetables, add 1 tbsp tomato paste and 2 tbsp red curry paste. Cook, stirring frequently, until toasted and fragrant, about 1-2 minutes.
  5. Add 1 3/4 cup coconut milk (shaking the can before opening). Cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until slightly reduced and heated through, about 2-4 minutes. Add 1/4-1/2 pound seasonal vegetables & cook. Matt uses green tomatoes & eggplants in the video with Crowd Cow) Season with salt and pepper to taste. Remove from heat. Garnish with cilantro & quartered limes.