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Chicken Curry with Coconut Milk

This Chicken Curry with Coconut Milk dish combines red curry, onions, carrots, and stewed tomatoes in a creamy coconut milk base.
Course main meal
Cuisine Thai
Keyword chicken, coconut curry chicken, curried chicken, curry, curry chicken, dinner, Thai cuisine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 322kcal
Author Small Town Woman

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons red curry paste
  • 1 large sweet onion thinly sliced
  • 1 large carrot shredded
  • 1 tablespoon fresh ginger or ginger paste
  • 1 1/2 lbs chicken breast cut into small bite size pieces
  • 1 14.5 can stewed tomatoes
  • 1 14 ounce can coconut milk
  • 2 tablespoons brown sugar
  • 3 cloves garlic crushed
  • 2 tablespoons tomato paste

Instructions

  • In a large skillet over medium heat whisk together olive oil and curry paste. Add onions and cook until they begin to soften stirring frequently. Add the carrots, ginger and chicken and cook until the chicken is almost cooked through.
  • Reduce the heat to simmer. Add the stewed tomatoes and cook for 5 minutes.  Stir in the coconut milk, brown sugar, crushed garlic and tomato paste. Simmer for 10-15 minutes to thicken the sauce.
  • Serve over rice or noodles.

Nutrition

Calories: 322kcal | Carbohydrates: 14g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 276mg | Potassium: 897mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4159IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg