Chicken and Shiitake Coconut Curry – This super simple recipe only calls for a few ingredients, and is all made in one pot. No more ordering out on busy weeknights; make this super delicious and fast dinner!
I have a super delicious one-pot meal for you guys this week. Not only does this recipe dirty minimal dishes, but it only takes 30 minutes from start to finish. I always say that a great meal can be made out of anything you have in your kitchen! This is one of those recipes. I was making lunch for myself and JoCook’s husband the other day while she was out with a friend. After a quick scan of their kitchen, I found coconut milk in the cupboard, chicken in the freezer, a jar of curry paste and the most beautiful mushrooms in the fridge. Perfect!
Curry paste is typically made with ginger, kafir lime, lemongrass, garlic, and spices. I’ve used red curry paste for this recipe, but feel free to try it with yellow or greet curry. Coconut milk is such a fantastic base to use, it will work well with any of those flavors.
Feel free to get creative with this recipe. I used chicken and shiitake mushrooms in my version, but don’t be afraid to use your favorite protein or type of mushrooms. You could make this vegetarian with some tofu, or even double the amout of mushrooms and use a nice mix of fungi. Try this recipe out and let me know what you think! Tag me @messinthe.kitchen on Instagram if you take any shots. I’d love to see what you guys come up with!
Chicken and Shiitake Coconut Curry
- 2 tbsp butter
- 2 tbsp olive oil
- 3 chicken breasts cubed
- 12 oz shiitake mushrooms sliced
- 1 red onion
- 2 cloves garlic
- 12 oz coconut milk
- 3 tbsp red curry paste
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- parsley for garnish
- Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes.
- Add the coconut milk and red curry paste. Mix well, and cook for another 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper at the very end. Serve over rice and garnish with chopped parsley.