• Chef Kelly Unger

Coconut Lime Chicken Curry

I've been making this recipe for years! It's my oldest daughter's favorite. The curry itself is a one pot dish and I serve it over rice. It's my take on a Thai dish and it brings me tremendous comfort to eat it. I LOVE this flavor combination. I hope it becomes one of your favorites too. Make it throughout the year with whatever vegetables are in season and on hand. Lemongrass is the only thing I will ever tell you it's better to buy in the squeeze tube. And when you find it in a grocery store, buy two or three at a time because it is sometimes hard to find. Enjoy!


Coconut Lime Chicken Curry

Recipe by Chef Kelly Unger - Serves 4 +

2 tablespoons Grapeseed oil

About 2 chicken breasts, depending on size (boneless, skinless for fastest preparation, with bones and skin if you want a deeper flavor and you have more time) boneless chicken cut into bite sized pieces

1 can of coconut milk (can be low fat or full fat, depending on preference)

1 to 2 cups clear coconut water (depending on how brothy you want your curry to be and how many vegetables you are adding)

About ½ cup shredded coconut + more if preferred (can be sweetened or unsweetened)

2 medium yellow potatoes, diced

1 large onion diced or 4 shallots sliced lengthwise

2 tablespoons lemongrass paste (squeeze tube)

1 tablespoon grated fresh ginger

1 tablespoon fresh garlic, chopped

1 tablespoon red curry paste

1 tablespoon yellow curry powder

Zest and juice of 1 to 2 limes, depending on preference

4 cups (1 – 32oz box) low sodium chicken broth

2 teaspoons salt or 2-3 tablespoons gluten-free soy sauce

Season vegetables of choice: one red or orange bell pepper diced, one small zucchini chopped, 1 cup corn, 1 small sweet potato diced, 2 cups green beans cut into bite sized pieces, one leek sliced into half moons, 2 cups torn spinach, swiss chard or kale, 2 large carrots diced.

Note – this dish will be served over rice. Use Jasmine rice for the best flavor.

In a large soup pot, add the grapeseed oil, then the rest of the ingredients in the order they are listed (not including the rice). Once everything is in the pot, turn the heat to medium high, keeping the pot uncovered. Once the mixture has come to a low boil, give the pot a good stir, return it to a boil, cover the pot, reduce the heat to simmer and simmer, covered for 15 minutes for boneless chicken, 25 for chicken breasts with bones.

While the curry is cooking, cook your rice. Add 2 cups of Jasmine rice, 1 tablespoon grapeseed oil and 1 teaspoon of salt to a medium pot with a tight fitting lid. Add 3 ¾ cups water, turn heat to high, stir and bring to a boil. Stir, cover, reduce heat to low and cook covered for 10 minutes. Let rest off the heat, covered, for 5 minutes before serving.

Check to make sure everything is cooked. Taste and adjust seasonings if necessary. If using whole boneless chicken or breasts with bones and skin, remove the chicken from the pot and allow to rest on a plate for 5 minutes. Cut the chicken into bite size pieces and return it to the pot. Serve over rice.




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