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Coconut Chicken Curry with Potatoes
This weeknight-easy curry gets lots of umami from fish sauce, richness from coconut milk and brightness from fresh ginger plus lime zest and juice. We lean on curry powder to deliver layers of spicing along with a warm, golden hue. The finished curry is brothy, only lightly thickened, and not at all heavy. Be sure to use regular coconut milk, not “light” versions, as it would result in watery flavor and consistency. Prep the lime zest and juice and the cilantro while the curry simmers. Serve with steamed jasmine rice alongside.
4
Servings
Tip
Don’t fully cover the pot during simmering. Leave the lid ajar to allow for some evaporation to help concentrate both the flavor and consistency of the broth. Also, adjust the burner as needed to maintain even bubbling for the duration of simmering.
40 minutes
Ingredients
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3tablespoons grapeseed or other neutral oil
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2medium shallots, chopped
Directions
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01In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ginger; cook, stirring often, until lightly browned, 3 to 5 minutes. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Add the chicken, potatoes, fish sauce and ½ teaspoon pepper; scrape up any browned bits.
Reviews
February 23, 2023
Delicious!
I really, really like this recipe! I've made it a couple of times during the week and always look forward to the leftovers the next day. It comes together easily, with the most time-consuming part for me being cleaning and cutting up the chicken thighs (the worst). I'm a lime fiend so I like to squeeze an additional couple of wedges over each serving before I dig in.
January 23, 2023
Easy, quick and delicious
What a wonderful addition to my weeknight dinner list.
February 23, 2023
A very tasty, swift and simple recipe.
This was extremely flavorful, quick and easy to put together (per the description).
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