This coconut chicken curry recipe is the perfect, quick recipe to make for dinner & change it up in your household! This is an hands on recipe so be ready to be quick or get a friend involved because it’ll be ready to be devoured in 20 minutes or less! Full of chicken, veggies and delicious coconut milk, this was a huge hit with us and one we still go back to when we are feeling a change.

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INGREDIENTS:
3 tablespoons grapeseed oil (can use alternative oil)
1/2 medium red or yellow onion (opt for yellow if you have a choice)
3 cloves minced garlic, ~1 tbsp
2 tablespoons finely minced ginger
2 teaspoons curry powder
3 tablespoons red curry paste (I used Thai Kitchen brand)
Ground coriander
Red Pepper, Green Pepper, Orange Pepper (it was about 1/2 pepper of each kind)
1 pound boneless skinless chicken breast
1 can full fat coconut milk (not lite and not coconut cream, Thai Kitchen brand)
1 tablespoon lime juice (2 limes)
1-2 tablespoons brown sugar
1 teaspoons fish sauce
Basil, optional

After adding the coconut milk, let it simmer/cook until the chicken is completely cooked through (about 3-5 minutes) and your sauce will thicken a bit!

Recommendations:
*For a more Indian style: replace coconut milk with whipping cream or yogurt, remove lime and basil, add turmeric!
*If using a different coconut milk (like lite or not the full fat version), you can cook it the same but you will have a less thick version of the curry (and it will be a less rich/heavy of a dish).