Curry is a super delicious and flavorful dish that I absolutely love! Unfortunately, a traditional curry can sometimes take hours to make and can also be too spicy to be a family meal. That is why I created this recipe for coconut chicken curry that is way faster to make and perfect for the whole family. I like to serve this curry over indian basmati or jasmine rice to sop up all of the succulent broth.
2 lbs boneless skinless chicken thighs, cut into 1 inch chunks
1 white onion, chopped
3 tablespoons red curry paste
1/2 cup white wine
1 can light or regular coconut milk
juice of 1 lime
2 tablespoons fish sauce
16 0z chopped baby corn
2 tablespoons chopped cilantro
Coat a large saucepan with peanut oil and bring to medium heat. Add chicken and curry paste and cook for about 4-5 minutes or until chicken has started to cook. Add the onion and cook for 7-10 more minutes or until the chicken is completely cooked through (no pink).
Stir in the white wine, coconut milk, lime juice, fish sauce, and baby corn. Cover and simmer until completely warmed or until ready to serve.
Sprinkle in cilantro and serve over rice.