Micronesian Coconut Chicken Curry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup chicken broth 1 cup chicken broth
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup green beans, trimmed 1 cup green beans, trimmed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the curry powder, turmeric powder, and paprika to the pan. Stir well to coat the onions and spices evenly.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine all the ingredients.
6. 6.
   Bring the mixture to a simmer and let it cook for about 15 minutes, or until the chicken is cooked through and tender.
7. 7.
   Add the sliced bell peppers and green beans to the pan. Cook for an additional 5 minutes, or until the vegetables are crisp-tender.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.
10. 10.
    Serve the Micronesian Coconut Chicken Curry hot with steamed rice.

Treat your ingredients with care...

• Coconut milk — Shake the can well before opening to ensure the cream and liquid are well combined.
• Curry powder — Adjust the amount of curry powder according to your preferred level of spiciness.
• Fish sauce — If you have a seafood allergy, you can substitute fish sauce with soy sauce or tamari.

Tips & Tricks

• For a creamier curry, use full-fat coconut milk.
• Adjust the spiciness by adding more or less curry powder.
• Feel free to add other vegetables like carrots or zucchini for added texture and flavor.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Micronesian Coconut Chicken Curry with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of freshness.

Presentation advice

Present the curry in a vibrant bowl, allowing the colors of the bell peppers and green beans to shine through. Sprinkle some chopped cilantro on top for an added touch of green.