Chicken and Mushroom Coconut Curry
Welcome to another one of my favorite speedy weeknight dinners: Chicken and Mushroom Coconut Curry! This recipe is made in just two steps with kitchen staples and one pot. It'll be a new obsession for you, your family, guests; whoever is lucky enough to give it a try.
- 2 tbsp butter
- 2 tbsp olive oil
- 3 chicken breasts cubed
- 12 oz shiitake mushrooms sliced
- 1 onion chopped
- 2 cloves garlic minced
- 14 oz coconut milk 1 can
- 3 tbsp red curry paste
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- parsley or cilantro, to 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.
Stir in the coconut milk and red curry paste. Once bubbling, reduce the heat to medium-low. Simmer for 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste. Serve over rice and garnish with chopped parsley.
Curry paste can be found in little jars in the international food aisle of your grocery store.
I used red curry paste for this recipe, but green curry paste would work as well.
Any type of mushroom can be used for this recipe.
You can make this recipe vegetarian by substituting the chicken for tofu or doubling the amount of mushrooms.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
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Calories: 359kcal | Carbohydrates: 14.5g | Protein: 18.3g | Fat: 26.3g | Saturated Fat: 15.9g | Cholesterol: 58mg | Sodium: 701mg | Potassium: 524mg | Fiber: 2.9g | Sugar: 4.7g | Calcium: 220mg | Iron: 0.4mg