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Yummly
June 2, 2025
Coconut milk, fresh lime, and curry powder give this quick stew, made with boneless chicken thighs, a decidedly Caribbean flavor. Feel free to sub in other favorite vegetables for the snap peas and bell pepper strips, and add a side of rice to go with the generous sauce. The recipe is a Yummly original created by Tina Ujlaki.
$6.63 / Serving 
Estimated Price / Serving
17 Ingredients
EASY
Instructions
1
|
Trim all fat from the chicken thighs. Cut chicken into 1-inch pieces and transfer to a large mixing bowl. Toss with the curry powder, and season with the salt and pepper.
2
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Mince the garlic and ginger. Cut the red pepper into small, short strips. Halve the scallions lengthwise and cut into 1-inch lengths. Finely zest the lime, removing only the dark green outer skin. Reserve the remaining lime.
3
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Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and ginger and cook, stirring often, until fragrant, about 1 minute.
4
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Add the chicken, bell pepper, and scallions and cook over medium-high heat, stirring often, until chicken is white and vegetables are starting to soften, 3-5 minutes.
5
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Stir in the coconut milk, soy sauce, brown sugar, lime zest, and the juice of the reserved lime. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce has reduced slightly and chicken is cooked through, about 10 minutes.
6
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Stir in the sugar snap peas and cook until tender, about 5 minutes. Season to taste with more salt and pepper.
7
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Chop the cilantro. Spoon the curry into serving bowls, top with cilantro, and serve.
19.86 g
Carbs
37.44 g
Fat
49.81 g
Protein
592.4 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Coconut Lime Chicken Curry
ByYummly
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