Borneo Coconut Chicken Curry

local_grocery_store Ingredients

• 1.5 pounds Chicken thighs, boneless, skinless, cut into bite-sized pieces
• 2 tablespoons Coconut oil
• 1 Onion, finely chopped
• 4 Garlic cloves, minced
• 1-inch piece Ginger, grated
• 3 tablespoons Red curry paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/4 teaspoon Cayenne pepper, optional, adjust to taste
• 1 can (13.5 ounces) Coconut milk
• 2 tablespoons Fish sauce
• 1 teaspoon Sugar
• to taste Salt
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat coconut oil in a large pan over medium heat.
2. 2.Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are soft and translucent.
3. 3.Add the red curry paste, turmeric powder, cumin powder, coriander powder, and cayenne pepper (if using). Stir well to combine and cook for 1-2 minutes to release the flavors.
4. 4.Add the chicken pieces to the pan and cook until they are browned on all sides.
5. 5.Pour in the coconut milk and fish sauce. Stir to combine.
6. 6.Reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
7. 7.Taste the curry and season with sugar and salt according to your preference.
8. 8.Serve the Borneo Coconut Chicken Curry over steamed rice or with naan bread.
9. 9.Garnish with fresh cilantro before serving.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, you can substitute the chicken with tofu or your favorite vegetables.
• chevron_rightIf you prefer a thicker curry, you can simmer it for a bit longer to reduce the liquid.
• chevron_rightFeel free to add other vegetables like bell peppers or bamboo shoots for extra flavor and texture.
• chevron_rightServe the curry with a side of steamed jasmine rice or naan bread to soak up the delicious sauce.