Coconut Thai Curry Chicken Recipe

Name: Coconut Thai Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Light Coconut Milk; 2-4 tablespoons green curry paste (adjust to taste); Curry Powder; Fresh Ginger; Fresh Garlic; Ground Red Pepper; Salt; Black Pepper; Boneless Skinless Chicken Breast Half; Creamy Peanut Butter; 1 large red bell pepper, roasted and sliced (or 1 jar (7 oz) roasted red peppers, drained); Sliced Water Chestnuts; Onion; Green Onion; 1/4 cup chopped fresh cilantro; Fettuccine; Cooking spray; 1 lime, juiced (reserve half for garnish)

Indulge in this vibrant and flavorful Coconut Thai Curry Chicken recipe, inspired by Food Network Star contestant Susannah Locketti! This updated version features tender chicken simmered in a creamy coconut milk sauce, bursting with aromatic green curry paste, sweet red bell peppers, crunchy water chestnuts, and fresh cilantro. A touch of heat and a hint of lime perfectly balance the rich coconut flavor. Serve over linguine for a satisfying and exotic meal ready in under 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 416.8 kcal

Protein 68g

Rating 4.8 (10 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Coconut Thai Curry Chicken

Light Coconut Milk
2-4 tablespoons green curry paste (adjust to taste)
Curry Powder
Fresh Ginger
Fresh Garlic
Ground Red Pepper
Salt
Black Pepper
Boneless Skinless Chicken Breast Half
Creamy Peanut Butter
1 large red bell pepper, roasted and sliced (or 1 jar (7 oz) roasted red peppers, drained)
Sliced Water Chestnuts
Onion
Green Onion
1/4 cup chopped fresh cilantro
Fettuccine
Cooking spray
1 lime, juiced (reserve half for garnish)

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How to Make Coconut Thai Curry Chicken

Roast the red bell pepper: Preheat broiler. Halve the pepper, remove seeds and membranes. Place cut-side up on a broiler pan and broil 5-7 minutes, or until skin chars. Cool slightly, then slice. (Alternatively, use jarred roasted red peppers).
Prepare the sauce: In a medium bowl, whisk together the green curry paste, coconut milk, peanut butter and 1/4 cup water until smooth. Set aside.
Cook the linguine: Cook linguine according to package directions until al dente. Drain and set aside.
Cook the chicken: Coat a large skillet with cooking spray. Add chicken and cook over medium-high heat for 5-7 minutes, or until browned and cooked through.
Add vegetables: Stir in the roasted red peppers, water chestnuts, red onion, and scallions. Season with salt and pepper. Cook for 5 minutes, or until heated through.
Combine sauce and chicken: Pour the coconut milk mixture over the chicken and vegetables. Stir gently to combine and simmer for 3-5 minutes, or until slightly thickened.
Finish and serve: Stir in the lime juice and cilantro. Season with salt and pepper to taste. Serve the chicken mixture over the linguine. Garnish with lime wedges and cilantro.