Dairy-Free & Nut-Free Malaysian Chicken Curry
A flavorful and aromatic Malaysian chicken curry made with coconut milk instead of dairy, ensuring a rich and creamy texture without any nuts. Perfect for a weeknight dinner.
Ingredients
- about 680 g Chicken Thighs
- 2 tbsp Coconut Oil
- 1 large Onion
- 4 cloves Garlic
- 2.54 cm Ginger
- 2 tbsp Red Curry Paste
- 1 can Coconut Milk
- 2 medium Potatoes
- 1 tbsp Soy Sauce
- 1 tsp Sugar
- 1 tbsp Lime Juice
- 2 tbsp Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pot over medium heat.
- 2Add chopped onion and cook until softened, about 5 minutes.
- 3Add minced garlic and ginger and cook for another minute until fragrant.
- 4Stir in red curry paste and cook for 1 minute.
- 5Add chicken thighs and brown on all sides.
- 6Pour in coconut milk, add diced potatoes, soy sauce, and sugar.
- 7Bring to a simmer, then reduce heat, cover, and cook for 30 minutes or until chicken is cooked through and potatoes are tender.
- 8Stir in lime juice and garnish with cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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