Easy Coconut Curry Chicken With A Green Salad Recipe: A Juicy, Flavorful Dinner with Simple Ingredients

This coconut curry chicken is simple, flavorful, and made with everyday ingredients.

Ingredients

• 500 g chicken thighs, cubed
• 2 tbsp curry paste
• 400 ml coconut milk
• 1 onion, sliced
• 1 tbsp oil
• 150 g mixed greens
• 1 tbsp olive oil
• 1 tbsp lemon juice

Instructions

1. Cook the onion in the oil for 4 minutes, add the curry paste for 1 minute, then add the chicken.
2. Pour in the coconut milk and simmer for 15 minutes until the chicken is cooked through.
3. Toss the greens with the oil and lemon juice just before serving.
4. Rest the chicken for 5 minutes, then serve with a green salad.

Tips

• Cook chicken until a thermometer reads 75 °C (165 °F) in the thickest part.
• Let the chicken rest for 5 minutes so the juices stay in the meat.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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