Thursday, June 12, 2014

Super Easy Coconut Curry Chicken Recipe

Last night I set Instagram ablaze with this recipe (20 likes!), but rather than float the recipe into the sea of comments (6 total including mine!), I figured you could get to it much easier if I posted here. I used chicken breasts, but any protein will do (a meaty fish like turbot works very well). If you do make it, constructive criticism/regular criticism is welcome in the comments. Buen provecho.

Easy Ass Coconut Curry Chicken
1.5 to 2 lb boneless, skinless chicken breasts
1 tbsp vegetable oil
1/2 cup onion, diced
1 tbsp red curry paste
1 cup chicken broth
1/2 cup light coconut milk
2 tbsp lime juice
5 scallions, green parts only, sliced
Roughly chopped cilantro, about 1/2 cup
Salt and pepper to taste

Heat oil in your biggest skillet on high. While the pan heats, cube the chicken and add to pan when oil shimmers. Toss in some salt and pepper, brown the chicken, then remove from pan. Add onions and cook until translucent or slightly browned, then add curry paste and cook until fragrant. Stir in chicken stock, coconut milk, and cooked chicken, then let the broth cook down until desired consistency. Remove from heat, stir in lime juice, scallions, and cilantro. Add more salt and pepper to taste. Serve over steamed spinach if your metabolism runs at a snail's pace and you're sentenced to a miserable life of not eating carbohydrates. Otherwise, serve over a bed of delicious basmati rice.

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