Coconut milk, fresh lime, and curry powder give this quick stew, made with boneless chicken thighs, a decidedly Caribbean flavor. Feel free to sub in other favorite vegetables for the snap peas and bell pepper strips, and add a side of rice to go with the generous sauce.
Satisfy your sweet tooth with this easy-to-make recipe for Coconut Lime Chicken Curry.
1. Info for Coconut Lime Chicken Curry
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 4
- Calories: 551 kcal
2. Ingredients for Coconut Lime Chicken Curry
- 2 lb. boneless, skinless chicken thighs
- 1 Tbsp. curry powder (use Madras curry if you’d like it a little spicy)
- 1 tsp. salt (for chicken)
- 1/2 tsp. freshly ground pepper (for chicken)
- 2 garlic cloves
- 1 inch fresh ginger (1 inch = 1 Tbsp. minced)
- 1 red bell pepper
- 3 green onions
- 1 lime
- 1 Tbsp. vegetable oil
- 1 can unsweetened coconut milk (13.5 oz. per can, shaken)
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. dark brown sugar (packed)
- 6 oz. sugar snap peas
- Salt (optional, for serving)
- Pepper (optional, for serving)
- 1/2 cup cilantro (leaves and tender stems)
Trim the chicken thighs to remove all fat. Cut chicken into 1 inch pieces. Toss with the curry powder, and season with salt and pepper.
Mince the garlic and ginger. Cut the red pepper into small, short strips. Halve the scallions lengthwise and cut into 1 inch lengths. Finely zest the lime, removing only the dark green outer skin. Reserve remaining lime.
Heat the oil in a large saucepan over medium-high heat. Add minced garlic and ginger and cook, stirring often, until fragrant, about 1 minute.
Add chicken, bell pepper, and scallions and cook over medium-high heat, stirring often, until chicken is white and vegetables are starting to soften, 3-5 minutes.
Stir in the coconut milk, soy sauce, brown sugar, lime zest, and the juice of the reserved lime. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce has reduced slightly and chicken is cooked through, about 10 minutes.
Stir in the sugar snap peas and cook until tender, about 5 minutes. Season to taste with more salt and pepper.
Chop the cilantro. Spoon curry into bowls, top with cilantro, and serve.