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Coconut Curry Chicken Flavorful and Easy Recipe

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To make Coconut Curry Chicken, gather these simple ingredients: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 medium onion, chopped - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked jasmine rice, for serving This dish serves four and provides a good mix of protein, fats, and carbs. Each serving has about: - Calories: 400 - Protein: 30g - Fat: 20g - Carbohydrates: 30g - Fiber: 4g This balance makes it a filling meal. You can swap some ingredients if needed: - Chicken: Use tofu or chickpeas for a vegetarian option. - Coconut milk: Almond milk can work, but it will taste different. - Curry powder: Try garam masala or a mix of spices if you want a different flavor. - Green beans: Snap peas or broccoli are good alternatives. These changes keep the dish tasty while fitting your needs. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 lb chicken breast, cut into bite-sized pieces - 1 can coconut milk - 2 tablespoons curry powder - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 medium onion, chopped - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh cilantro for garnish - Cooked jasmine rice for serving Make sure to wash and chop the veggies first. This step keeps your cooking smooth and fun. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté it until it looks clear, about 3-4 minutes. Next, stir in the minced garlic and grated ginger. Cook for 1 more minute to bring out their smells. Then, add the chicken pieces to the pan. Cook them until golden brown on all sides, about 5-7 minutes. Sprinkle the curry powder over the chicken. Mix it well to coat each piece. Let it cook for a couple of minutes to blend the flavors. Now, pour in the coconut milk, soy sauce, and lime juice. Stir everything together. Bring the mix to a gentle simmer. Add the sliced red bell pepper and green beans. Let it simmer for 10-15 minutes. Ensure the chicken is fully cooked, and the veggies are tender. Season with salt and pepper to taste. You can also adjust the lime juice or soy sauce if you want more flavor. Serve this coconut curry chicken over a bed of fluffy jasmine rice. This dish is best with freshly chopped cilantro on top. The cilantro adds a nice aroma and freshness. You can also pair it with a side of naan or crispy poppadoms for extra texture. Enjoy your vibrant and tasty meal! To cook Coconut Curry Chicken, I like using a large skillet or saucepan. This allows even heat and good mixing. Start on medium heat to get the oil hot. Sauté the onion first for the best flavor. This step builds the base of the dish. Once the onion is soft, add garlic and ginger. These add a great aroma. Add the chicken next and brown it on all sides. This locks in the juices. Pour in coconut milk last for a creamy finish. Simmer gently for perfect results. You can boost flavor in this dish easily. Try adding a touch of brown sugar for sweetness. It balances the curry powder. A dash of fish sauce can deepen the taste too. If you love spice, add red pepper flakes or fresh chili. Fresh lime juice brightens the dish at the end. Always taste and adjust flavors as you go. Fresh cilantro on top adds aroma and color. This makes the dish more appealing. One common mistake is overcooking the chicken. It can become dry and tough. Cook just until it’s no longer pink. Another mistake is not seasoning enough. Salt and pepper are key for flavor. Also, don’t skip the lime juice. It adds a nice zing. Lastly, avoid cooking on too high heat. This can scorch the coconut milk. Keep it low and let it simmer gently. These tips will help you make a perfect Coconut Curry Chicken. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your curry significantly compared to dried spices. Adjust Spice Level: If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced chili pepper when you sauté the onions. Thicken the Sauce: For a thicker curry, let the sauce simmer longer or stir in a tablespoon of cornstarch mixed with water towards the end of cooking. Garnish Wisely: Fresh cilantro not only adds color but also a fresh flavor. For an extra touch, try adding a squeeze of lime just before serving. {{image_2}} You can easily make a vegetarian version of coconut curry. Replace the chicken with chickpeas or tofu. Both options add great texture and protein. Use the same amount of coconut milk and spices. You can also add extra veggies like carrots or sweet potatoes. These will add more flavors and nutrients. This version is just as creamy and delicious as the original. If you like heat, consider adding chili peppers. You can use fresh jalapeños or a pinch of red pepper flakes. Start with a small amount and adjust to your taste. Another option is to add a spoonful of curry paste. This will give your dish a deeper flavor and more spice. Just be careful not to overpower the other tastes. Feel free to swap out ingredients based on what you have. For example, you can use vegetable broth instead of soy sauce for a gluten-free option. You can also use different veggies like zucchini or snap peas. If you don't have ginger, try using a bit of ground ginger instead. These swaps keep the dish fresh and exciting every time you make it. You can store leftover coconut curry chicken in the fridge. Place it in an airtight container. It should stay fresh for up to three days. When you’re ready to eat, check for any signs of spoilage. Always trust your senses! If it smells off, toss it out. To freeze your coconut curry chicken, let it cool first. Then, transfer it to a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. It will keep well for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight. Reheating is easy! For the best results, use a skillet. Heat it over medium heat and add a splash of water or coconut milk. Stir gently until it’s hot all the way through. You can also use the microwave if you’re in a rush. Just cover the dish and heat in short bursts, stirring in between. Enjoy your meal! Yes, you can make Coconut Curry Chicken ahead. This dish tastes even better after sitting. The flavors mix well when it cools. Cook it, let it cool, and store it in the fridge. It stays fresh for about three days. You can also freeze it for longer. Just thaw it in the fridge before you reheat. Coconut Curry Chicken pairs well with many sides. I recommend serving it over jasmine rice. The rice soaks up the tasty sauce. You can also add naan bread for a fun twist. Fresh salads or steamed veggies balance the meal nicely. For a crunch, try some crispy papadums on the side. To make Coconut Curry Chicken milder, use less curry powder. Also, add more coconut milk for creaminess. If you like it spicy, add red pepper flakes. Fresh chilies can also boost the heat. Taste as you cook. This way, you can find the perfect spice level for you. This guide covered the key ingredients, cooking steps, and helpful tips for Coconut Curry Chicken. We explored variations and how to store your dish. You now have the knowledge to create this meal with ease. Whether you prefer vegetarian options or want to adjust the spice, options abound. Keep these tips in mind to avoid common mistakes. Enjoy making and sharing your tasty curry! Cooking can be fun and rewarding. Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready for a delicious meal that’s simple to make? This Coconut Curry Chicken recipe is full of flavor and easy to follow. With just a few ingredients, you can create a fragrant dish that warms the heart. I’ll walk you through each step, share cooking tips, and even offer tasty variations. Whether you’re a beginner or a pro, this recipe is for you. Let’s dive into cooking!

Why I Love This Recipe

  1. Quick and Easy: This recipe can be made in just 30 minutes, making it perfect for weeknight dinners.
  2. Flavorful and Aromatic: The combination of coconut milk, curry powder, and fresh ginger creates a deliciously fragrant dish.
  3. Healthy Ingredients: Packed with lean chicken and colorful vegetables, this curry is both nutritious and satisfying.
  4. Versatile: You can easily customize this recipe by adding your favorite vegetables or adjusting the spice level.

Ingredients

List of Ingredients

To make Coconut Curry Chicken, gather these simple ingredients:

– 1 lb (450g) chicken breast, cut into bite-sized pieces

– 1 can (14 oz) coconut milk

– 2 tablespoons curry powder

– 1 tablespoon fresh ginger, grated

– 2 garlic cloves, minced

– 1 medium onion, chopped

– 1 red bell pepper, sliced

– 1 cup green beans, trimmed

– 2 tablespoons soy sauce

– 1 tablespoon lime juice

– 1 tablespoon vegetable oil

– Salt and pepper to taste

– Fresh cilantro, for garnish

– Cooked jasmine rice, for serving

Nutritional Information

This dish serves four and provides a good mix of protein, fats, and carbs. Each serving has about:

– Calories: 400

– Protein: 30g

– Fat: 20g

– Carbohydrates: 30g

– Fiber: 4g

This balance makes it a filling meal.

Substitutions for Key Ingredients

You can swap some ingredients if needed:

– Chicken: Use tofu or chickpeas for a vegetarian option.

– Coconut milk: Almond milk can work, but it will taste different.

– Curry powder: Try garam masala or a mix of spices if you want a different flavor.

– Green beans: Snap peas or broccoli are good alternatives.

These changes keep the dish tasty while fitting your needs.

Step-by-Step Instructions

Preparation of Ingredients

Start by gathering all your ingredients. You will need:

– 1 lb chicken breast, cut into bite-sized pieces

– 1 can coconut milk

– 2 tablespoons curry powder

– 1 tablespoon fresh ginger, grated

– 2 garlic cloves, minced

– 1 medium onion, chopped

– 1 red bell pepper, sliced

– 1 cup green beans, trimmed

– 2 tablespoons soy sauce

– 1 tablespoon lime juice

– 1 tablespoon vegetable oil

– Salt and pepper to taste

– Fresh cilantro for garnish

– Cooked jasmine rice for serving

Make sure to wash and chop the veggies first. This step keeps your cooking smooth and fun.

Cooking Process

Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté it until it looks clear, about 3-4 minutes. Next, stir in the minced garlic and grated ginger. Cook for 1 more minute to bring out their smells.

Then, add the chicken pieces to the pan. Cook them until golden brown on all sides, about 5-7 minutes. Sprinkle the curry powder over the chicken. Mix it well to coat each piece. Let it cook for a couple of minutes to blend the flavors.

Now, pour in the coconut milk, soy sauce, and lime juice. Stir everything together. Bring the mix to a gentle simmer. Add the sliced red bell pepper and green beans. Let it simmer for 10-15 minutes. Ensure the chicken is fully cooked, and the veggies are tender.

Season with salt and pepper to taste. You can also adjust the lime juice or soy sauce if you want more flavor.

Serving Suggestions

Serve this coconut curry chicken over a bed of fluffy jasmine rice. This dish is best with freshly chopped cilantro on top. The cilantro adds a nice aroma and freshness. You can also pair it with a side of naan or crispy poppadoms for extra texture. Enjoy your vibrant and tasty meal!

Tips & Tricks

Best Cooking Methods

To cook Coconut Curry Chicken, I like using a large skillet or saucepan. This allows even heat and good mixing. Start on medium heat to get the oil hot. Sauté the onion first for the best flavor. This step builds the base of the dish. Once the onion is soft, add garlic and ginger. These add a great aroma. Add the chicken next and brown it on all sides. This locks in the juices. Pour in coconut milk last for a creamy finish. Simmer gently for perfect results.

Flavor Enhancements

You can boost flavor in this dish easily. Try adding a touch of brown sugar for sweetness. It balances the curry powder. A dash of fish sauce can deepen the taste too. If you love spice, add red pepper flakes or fresh chili. Fresh lime juice brightens the dish at the end. Always taste and adjust flavors as you go. Fresh cilantro on top adds aroma and color. This makes the dish more appealing.

Common Mistakes to Avoid

One common mistake is overcooking the chicken. It can become dry and tough. Cook just until it’s no longer pink. Another mistake is not seasoning enough. Salt and pepper are key for flavor. Also, don’t skip the lime juice. It adds a nice zing. Lastly, avoid cooking on too high heat. This can scorch the coconut milk. Keep it low and let it simmer gently. These tips will help you make a perfect Coconut Curry Chicken.

Pro Tips

  1. Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your curry significantly compared to dried spices.
  2. Adjust Spice Level: If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced chili pepper when you sauté the onions.
  3. Thicken the Sauce: For a thicker curry, let the sauce simmer longer or stir in a tablespoon of cornstarch mixed with water towards the end of cooking.
  4. Garnish Wisely: Fresh cilantro not only adds color but also a fresh flavor. For an extra touch, try adding a squeeze of lime just before serving.

Variations

Vegetarian Coconut Curry

You can easily make a vegetarian version of coconut curry. Replace the chicken with chickpeas or tofu. Both options add great texture and protein. Use the same amount of coconut milk and spices. You can also add extra veggies like carrots or sweet potatoes. These will add more flavors and nutrients. This version is just as creamy and delicious as the original.

Spicy Coconut Curry Options

If you like heat, consider adding chili peppers. You can use fresh jalapeños or a pinch of red pepper flakes. Start with a small amount and adjust to your taste. Another option is to add a spoonful of curry paste. This will give your dish a deeper flavor and more spice. Just be careful not to overpower the other tastes.

Ingredient Swaps

Feel free to swap out ingredients based on what you have. For example, you can use vegetable broth instead of soy sauce for a gluten-free option. You can also use different veggies like zucchini or snap peas. If you don’t have ginger, try using a bit of ground ginger instead. These swaps keep the dish fresh and exciting every time you make it.

Storage Info

Refrigerating Leftovers

You can store leftover coconut curry chicken in the fridge. Place it in an airtight container. It should stay fresh for up to three days. When you’re ready to eat, check for any signs of spoilage. Always trust your senses! If it smells off, toss it out.

Freezing Coconut Curry Chicken

To freeze your coconut curry chicken, let it cool first. Then, transfer it to a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. It will keep well for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight.

Reheating Instructions

Reheating is easy! For the best results, use a skillet. Heat it over medium heat and add a splash of water or coconut milk. Stir gently until it’s hot all the way through. You can also use the microwave if you’re in a rush. Just cover the dish and heat in short bursts, stirring in between. Enjoy your meal!

FAQs

Can I make Coconut Curry Chicken ahead of time?

Yes, you can make Coconut Curry Chicken ahead. This dish tastes even better after sitting. The flavors mix well when it cools. Cook it, let it cool, and store it in the fridge. It stays fresh for about three days. You can also freeze it for longer. Just thaw it in the fridge before you reheat.

What can I serve with Coconut Curry Chicken?

Coconut Curry Chicken pairs well with many sides. I recommend serving it over jasmine rice. The rice soaks up the tasty sauce. You can also add naan bread for a fun twist. Fresh salads or steamed veggies balance the meal nicely. For a crunch, try some crispy papadums on the side.

How to adjust the spice level in Coconut Curry Chicken?

To make Coconut Curry Chicken milder, use less curry powder. Also, add more coconut milk for creaminess. If you like it spicy, add red pepper flakes. Fresh chilies can also boost the heat. Taste as you cook. This way, you can find the perfect spice level for you.

This guide covered the key ingredients, cooking steps, and helpful tips for Coconut Curry Chicken. We explored variations and how to store your dish. You now have the knowledge to create this meal with ease. Whether you prefer vegetarian options or want to adjust the spice, options abound. Keep these tips in mind to avoid common mistakes. Enjoy making and sharing your tasty curry! Cooking can be fun and rewarding. Happy cookin

To make Coconut Curry Chicken, gather these simple ingredients: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 medium onion, chopped - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked jasmine rice, for serving This dish serves four and provides a good mix of protein, fats, and carbs. Each serving has about: - Calories: 400 - Protein: 30g - Fat: 20g - Carbohydrates: 30g - Fiber: 4g This balance makes it a filling meal. You can swap some ingredients if needed: - Chicken: Use tofu or chickpeas for a vegetarian option. - Coconut milk: Almond milk can work, but it will taste different. - Curry powder: Try garam masala or a mix of spices if you want a different flavor. - Green beans: Snap peas or broccoli are good alternatives. These changes keep the dish tasty while fitting your needs. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 lb chicken breast, cut into bite-sized pieces - 1 can coconut milk - 2 tablespoons curry powder - 1 tablespoon fresh ginger, grated - 2 garlic cloves, minced - 1 medium onion, chopped - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon lime juice - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh cilantro for garnish - Cooked jasmine rice for serving Make sure to wash and chop the veggies first. This step keeps your cooking smooth and fun. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté it until it looks clear, about 3-4 minutes. Next, stir in the minced garlic and grated ginger. Cook for 1 more minute to bring out their smells. Then, add the chicken pieces to the pan. Cook them until golden brown on all sides, about 5-7 minutes. Sprinkle the curry powder over the chicken. Mix it well to coat each piece. Let it cook for a couple of minutes to blend the flavors. Now, pour in the coconut milk, soy sauce, and lime juice. Stir everything together. Bring the mix to a gentle simmer. Add the sliced red bell pepper and green beans. Let it simmer for 10-15 minutes. Ensure the chicken is fully cooked, and the veggies are tender. Season with salt and pepper to taste. You can also adjust the lime juice or soy sauce if you want more flavor. Serve this coconut curry chicken over a bed of fluffy jasmine rice. This dish is best with freshly chopped cilantro on top. The cilantro adds a nice aroma and freshness. You can also pair it with a side of naan or crispy poppadoms for extra texture. Enjoy your vibrant and tasty meal! To cook Coconut Curry Chicken, I like using a large skillet or saucepan. This allows even heat and good mixing. Start on medium heat to get the oil hot. Sauté the onion first for the best flavor. This step builds the base of the dish. Once the onion is soft, add garlic and ginger. These add a great aroma. Add the chicken next and brown it on all sides. This locks in the juices. Pour in coconut milk last for a creamy finish. Simmer gently for perfect results. You can boost flavor in this dish easily. Try adding a touch of brown sugar for sweetness. It balances the curry powder. A dash of fish sauce can deepen the taste too. If you love spice, add red pepper flakes or fresh chili. Fresh lime juice brightens the dish at the end. Always taste and adjust flavors as you go. Fresh cilantro on top adds aroma and color. This makes the dish more appealing. One common mistake is overcooking the chicken. It can become dry and tough. Cook just until it’s no longer pink. Another mistake is not seasoning enough. Salt and pepper are key for flavor. Also, don’t skip the lime juice. It adds a nice zing. Lastly, avoid cooking on too high heat. This can scorch the coconut milk. Keep it low and let it simmer gently. These tips will help you make a perfect Coconut Curry Chicken. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will enhance the flavor of your curry significantly compared to dried spices. Adjust Spice Level: If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a diced chili pepper when you sauté the onions. Thicken the Sauce: For a thicker curry, let the sauce simmer longer or stir in a tablespoon of cornstarch mixed with water towards the end of cooking. Garnish Wisely: Fresh cilantro not only adds color but also a fresh flavor. For an extra touch, try adding a squeeze of lime just before serving. {{image_2}} You can easily make a vegetarian version of coconut curry. Replace the chicken with chickpeas or tofu. Both options add great texture and protein. Use the same amount of coconut milk and spices. You can also add extra veggies like carrots or sweet potatoes. These will add more flavors and nutrients. This version is just as creamy and delicious as the original. If you like heat, consider adding chili peppers. You can use fresh jalapeños or a pinch of red pepper flakes. Start with a small amount and adjust to your taste. Another option is to add a spoonful of curry paste. This will give your dish a deeper flavor and more spice. Just be careful not to overpower the other tastes. Feel free to swap out ingredients based on what you have. For example, you can use vegetable broth instead of soy sauce for a gluten-free option. You can also use different veggies like zucchini or snap peas. If you don't have ginger, try using a bit of ground ginger instead. These swaps keep the dish fresh and exciting every time you make it. You can store leftover coconut curry chicken in the fridge. Place it in an airtight container. It should stay fresh for up to three days. When you’re ready to eat, check for any signs of spoilage. Always trust your senses! If it smells off, toss it out. To freeze your coconut curry chicken, let it cool first. Then, transfer it to a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. It will keep well for up to three months. When you’re ready to enjoy it again, thaw it in the fridge overnight. Reheating is easy! For the best results, use a skillet. Heat it over medium heat and add a splash of water or coconut milk. Stir gently until it’s hot all the way through. You can also use the microwave if you’re in a rush. Just cover the dish and heat in short bursts, stirring in between. Enjoy your meal! Yes, you can make Coconut Curry Chicken ahead. This dish tastes even better after sitting. The flavors mix well when it cools. Cook it, let it cool, and store it in the fridge. It stays fresh for about three days. You can also freeze it for longer. Just thaw it in the fridge before you reheat. Coconut Curry Chicken pairs well with many sides. I recommend serving it over jasmine rice. The rice soaks up the tasty sauce. You can also add naan bread for a fun twist. Fresh salads or steamed veggies balance the meal nicely. For a crunch, try some crispy papadums on the side. To make Coconut Curry Chicken milder, use less curry powder. Also, add more coconut milk for creaminess. If you like it spicy, add red pepper flakes. Fresh chilies can also boost the heat. Taste as you cook. This way, you can find the perfect spice level for you. This guide covered the key ingredients, cooking steps, and helpful tips for Coconut Curry Chicken. We explored variations and how to store your dish. You now have the knowledge to create this meal with ease. Whether you prefer vegetarian options or want to adjust the spice, options abound. Keep these tips in mind to avoid common mistakes. Enjoy making and sharing your tasty curry! Cooking can be fun and rewarding. Happy cooking!

Coconut Curry Chicken

A flavorful and aromatic chicken dish cooked in coconut milk and curry spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 red bell pepper sliced
  • 1 cup green beans, trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon vegetable oil
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving cooked jasmine rice

Instructions
 

  • In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger. Sauté for an additional minute until fragrant.
  • Add the chicken pieces to the pan, cooking until slightly browned on all sides, about 5-7 minutes.
  • Sprinkle the curry powder over the chicken and mix well to coat. Cook for a couple more minutes to release the flavors.
  • Pour in the coconut milk, soy sauce, and lime juice, stirring to combine.
  • Bring the mixture to a gentle simmer, then add the sliced red bell pepper and green beans. Let simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Season with salt and pepper to taste. Adjust lime juice or soy sauce as preferred.
  • Serve the coconut curry chicken over a bed of jasmine rice.
  • Garnish with freshly chopped cilantro for an aromatic touch.

Notes

Serve with jasmine rice for a complete meal.
Keyword chicken, coconut, curry, dinner, easy

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