Coconut Lime Chicken Curry
This creamy Coconut Lime Chicken Curry is a fantastic choice for satisfying dairy free dinner recipes. It’s bursting with vibrant flavors and comes together quickly, making it perfect for a weeknight meal. You’ll love how easy it is to create this delightful and healthy dish.
Key Ingredients & Substitutions:
- Chicken Thighs: Boneless, skinless chicken breast works too, just adjust cooking time.
- Coconut Milk: Full-fat is best for richness, but light coconut milk is an option.
- Curry Paste: Red or green curry paste will both work, depending on your spice preference.
- Lime Juice: Freshly squeezed is always recommended for the best flavor.
Ingredients:
Main:
- 1 tablespoon coconut oil
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup chicken broth (dairy-free)
- 2 tablespoons red curry paste
- 1 bell pepper (any color), sliced
- 1 cup green beans, trimmed and halved
- 1/4 cup fresh lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Optional:
- 1 tablespoon brown sugar (or maple syrup)
- Red pepper flakes (for extra heat)
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large skillet or Dutch oven, whisk.
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Brown the Chicken
Add the chicken pieces to the skillet and cook until lightly browned on all sides. This helps seal in the juices and adds depth of flavor to your dairy free dinner. You don’t need to cook it through at this stage.
3. Build the Curry Base
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to bloom. Pour in the coconut milk and chicken broth, whisking to combine everything smoothly. Bring the mixture to a gentle simmer.
4. Add Vegetables and Simmer
Add the sliced bell pepper and green beans to the simmering curry. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
5. Finish with Freshness
Remove the curry from the heat and stir in the fresh lime juice. If desired, add a touch of brown sugar to balance the flavors. Taste and adjust seasonings as needed for your perfect dairy free dinner recipes.
6. Serve and Enjoy
Garnish your Coconut Lime Chicken Curry with fresh cilantro. Serve immediately over rice, quinoa, or with a side of naan bread (ensure it’s dairy-free).
Variation Ideas:
- Add More Veggies: Include spinach, broccoli florets, or diced sweet potatoes.
- Spice It Up: A pinch of red pepper flakes adds extra heat.
- Different Protein: Try shrimp or firm tofu for a different twist.
- Creamier Texture: Stir in a tablespoon of almond butter at the end.
Storage Instructions:
Store leftover Coconut Lime Chicken Curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or coconut milk if needed to loosen the sauce. This makes for excellent meal prep for future dairy free dinner recipes.
Frequently Asked Questions (FAQ):
- Can you freeze this curry? Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Is this recipe spicy? The spice level depends on the curry paste you use. Red curry paste can range from mild to hot. Adjust to your preference.
- What can you serve this with? It’s excellent with jasmine rice, brown rice, cauliflower rice, or even gluten-free noodles.
- Can you make this ahead of time? Absolutely! The flavors often deepen overnight, making it a great option for meal prepping dairy free dinner recipes.
- What if you don’t have fresh ginger? You can use ground ginger, but reduce the amount to about 1 teaspoon as its flavor is more concentrated.
- Is this recipe gluten-free? Yes, as long as your curry paste and chicken broth are certified gluten-free, this recipe is naturally gluten-free.
