Coconut Chicken Curry
Low Carb Dinner Recipes and Ideas
Recipe by Nicky
You can make this curry as mild or as hot as you like it. The ingredients listed below are for a mild palette but feel free to ramp up the hotness factor should you be that way inclined ;)
Ingredients
Coconut Oil
4 Chicken Thigh Fillets
1 brown Onion, chopped
1 teaspoon crushed Garlic
1 teaspoon ground Tumeric
1 teaspoon Red Curry Paste
1 stalk of Lemongrass, sliced finely
1 can Coconut Milk, 400ml
12 fresh Curry leaves
1 cup Coriander leaves
1/2 lemon or lime, juiced
Instructions
Chop your chicken thigh fillets into roughly 1 inch pieces.
Melt around a tablespoon of coconut oil in your frying pan.
Add in the chicken thigh fillets and brown.
Remove the chicken from the pan and place on a plate.
Add the onion and garlic to the pan, cook gently until the onions are soft.
Stir in the tumeric, curry paste and lemongrass and cook for around a minute.
Stir in the coconut milk and curry leaves and bring it to the boil.
Return the chicken to the pan and reduce the heat to low.
Cover and simmer for around 15-20 minutes or until the chicken is tender.
Stir in the coriander and lemon or lime juice.
Serve on a bed of Cauliflower Rice.
Serves 2 but if you want to feed 4 just add in more chicken accordingly.
Additional Notes
To ramp up the heat of this dish you can either double or triple the amount of red curry paste and even add in a small amount of red chilli, if you're game.
The first time I cooked this I put way too much curry paste in (2 tablespoons) and was barely able to eat it.
The second time I used 1/2 teaspoon and it was quite mild. For me, 1 teaspoon is perfect!!
