30-Minute Cilantro Coconut Chicken Curry
A meal that's just as good as Thai takeout in 30 minutes flat.
Do you ever want takeout, but you’d rather not spend $60 for three tiny to-go containers that are barely enough to feed your starving family of 5?
Me too.
Cue: this cilantro coconut chicken curry recipe.
Made in 30 minutes flat, it's silky smooth with perfectly al-dente vegetables and ultra-tender chicken. There is no shortage of cilantro, delivering a citrusy flavor profile that effortlessly complements the lemongrass, galangal, and lime leaves in the green curry paste. Complete with ample coconut milk, this is a recipe worth making over and over again.
A Few Key Tips For Making This
Get the right green curry paste. As a shortcut, this recipe uses store-bought curry paste. Just be sure to use a high-quality curry paste. Look for a brand like Mae Ploy or Maesri that includes a fish product in the ingredient list. If this isn't available to you, simply add a dash of fish sauce with the coconut milk.
Don’t shy away from the cilantro. Soap genes, step aside. Cilantro is what makes this recipe particularly delicious, and it uses a lot of it—2 cups worth! If you do have the soap gene, you can substitute 2-3 lime leaves in cilantro's place or omit it entirely. Coconut chicken curry (sans cilantro) is delicious, too!
Follow the recipe for tender chicken. Velveting chicken is a Chinese technique that is extremely simple but makes a tremendous difference in the final result. If you've ever had those delectable, tender pieces of chicken in stir fries or curries, this is the method to achieve it. It involves thinly slicing chicken breast, then briefly marinating it with cornstarch, soy sauce, and water prior to cooking. Truly, this method will transform your cooking and elevate your curry to new heights.
Don’t be afraid to make swaps. This recipe specifically calls for zucchini and red bell pepper, but you can easily substitute any color of bell pepper in its place. Other delicious veggies you could use instead of zucchini or peppers include cauliflower, carrots, eggplant, green beans, and baby corn. Just know that cooking times may vary slightly depending on what you use. The goal is to slightly soften the veggies before pouring the coconut milk into the dutch oven.
Leftovers are queen. This recipe is an excellent make-ahead meal. It stores very well; simply pack the curry in an airtight container and keep it in the fridge for 3-4 days. Store the rice separately for best results.
1.5-2 lbs chicken breasts
2 Tablespoons soy sauce