Mushroom Free Coconut Chicken Curry
Total time50 min
Prep time15 min
Cook time35 min
5.0(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced (white parts discarded)
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 tbsp fish sauce
- 1 tsp maple syrup
- 1 tsp salt, plus more to taste
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 2 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
Heat the garlic-infused oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the scallion greens and grated ginger and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Add the turmeric, cumin, coriander, paprika, and cayenne to the pan and stir constantly for 1 minute, until the spices are fragrant and coat the scallion mixture, watching closely so they don't scorch.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!