Paleo Chicken Coconut Curry
This paleo chicken coconut curry combines tender chicken with creamy coconut milk and spices for a rich, comforting dish.
Equipment
- Large Pan
- Mixing bowl
- Knife
- Cutting board
- Wooden Spoon
- Measuring Cups
Ingredients
Chicken
- 2 lbs chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp curry paste
- 1 can coconut milk
Instructions
- Heat oil in a pan and sauté garlic and ginger until fragrant.
- Add chicken and cook until lightly browned on all sides.
- Stir in curry paste and coat chicken evenly.
- Pour coconut milk and simmer until sauce thickens and chicken is tender.
- Adjust seasoning and serve warm.
Notes
Simmer longer for softer texture or less for firmer bites. Adjust spice to taste. Add vegetables for variation. Store in fridge up to four days or freeze for longer storage. Reheat gently to maintain creamy texture.