Prep Time5 minsCook Time15 minsTotal Time20 mins

1

Cut up chicken into bite-size pieces.

2

Heat oil in a skillet, add chicken, and cook until done.

3

While chicken is cooking, dice onion and mince garlic. Place in a separate skillet with coconut milk, curry paste, fish sauce, sugar, ginger, and turmeric. Bring to a boil, then lower heat to a simmer.

4

Once chicken is cooked, transfer it to the skillet with the sauce. Then simmer it for 10 minutes or so, allowing time for it to absorb the flavor.

5

Stir in cilantro. If you want the sauce to be thicker, stir in 1-2 tablespoons of coconut flour.

 2 chicken breasts
 2 tbsp olive oil
 1 small yellow onion diced
 2 garlic cloves, minced
 1 can coconut milk
 3 tbsp red curry paste
 1 tsp fish sauce
 1 tsp coconut sugar
 2 tsp fresh ginger, grated
 ¼ tsp ground turmeric
 handful of cilantro

 

 

Ingredients

 2 chicken breasts
 2 tbsp olive oil
 1 small yellow onion diced
 2 garlic cloves, minced
 1 can coconut milk
 3 tbsp red curry paste
 1 tsp fish sauce
 1 tsp coconut sugar
 2 tsp fresh ginger, grated
 ¼ tsp ground turmeric
 handful of cilantro

Directions

1

Cut up chicken into bite-size pieces.

2

Heat oil in a skillet, add chicken, and cook until done.

3

While chicken is cooking, dice onion and mince garlic. Place in a separate skillet with coconut milk, curry paste, fish sauce, sugar, ginger, and turmeric. Bring to a boil, then lower heat to a simmer.

4

Once chicken is cooked, transfer it to the skillet with the sauce. Then simmer it for 10 minutes or so, allowing time for it to absorb the flavor.

5

Stir in cilantro. If you want the sauce to be thicker, stir in 1-2 tablespoons of coconut flour.

Coconut Curry Chicken with Turmeric