Chicken Curry With Coconut Milk And Lime
A creamy, aromatic chicken curry with coconut milk, bright lime, and fresh basil, finished with cherry tomatoes for a pop of color and flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 35g
comfortingexoticThaigluten-freechickencreamytenderweeknight dinner
Ingredients
- 1.5 lb chicken breast
- 1 can (13.5 oz) coconut milk
- 3 tbsp green curry paste
- 1 cup cherry tomatoes
- 1 whole lime
- ½ cup basil leaves
- 3 cloves garlic cloves
- 2 tbsp vegetable oil
- 1 tsp salt
- ½ cup water
Instructions
- 1
Heat oil in a large pan over medium heat and sauté minced garlic until fragrant.
- 2
Add green curry paste and cook for 1 minute, stirring constantly.
- 3
Add chicken pieces and cook until lightly browned on all sides.
- 4
Pour in coconut milk and water, bring to a simmer, and cook for 15 minutes.
- 5
Stir in cherry tomatoes and cook for 5 more minutes until slightly softened.
- 6
Remove from heat, squeeze in lime juice, and garnish with basil leaves.
- 7
Serve hot with rice or bread.
Tools you’ll need
- large skillet or pan
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
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