Coconut Chicken Curry With Coriander Pesto Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté the onions, garlic, lemongrass, and ginger.
• STEP 2.Add the chicken and cook until browned.
• STEP 3.Stir in the curry paste and cook for a minute.
• STEP 4.Pour in the coconut milk and chicken broth, and bring to a simmer.
• STEP 5.Cover and cook for 20-30 minutes, until the chicken is cooked through and tender.
• STEP 6.In a blender, combine coriander, garlic, nuts, and lime juice to make the pesto.
• STEP 7.Serve the coconut chicken curry over steamed rice, topped with coriander pesto.

Cooking Tips

• You can adjust the spiciness of the curry by adding more or less curry paste.
• If you can't find lemongrass, you can substitute with grated lemon zest.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Storage and Serving

• Serve the coconut chicken curry over steamed rice, topped with coriander pesto.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.