Micronesian Coconut Chicken Curry recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in fat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is more accessible.

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Add chicken pieces and cook until browned on all sides, about 5-7 minutes.

Stir in curry powder and cook for 1 minute to release flavors.

Pour in coconut milk and add bay leaves; bring to a simmer.

Add diced bell pepper, carrots, and potatoes; cook until vegetables are tender, about 15-20 minutes.

Stir in lime juice and soy sauce; simmer for an additional 5 minutes.

Season with salt and pepper to taste.

Remove bay leaves before serving.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens