Chicken curry with coconut milk

This simple Thai Coconut Milk Chicken Curry recipe will help you prepare a healthy meal in just 20 minutes. The creamy consistency of coconut milk is ideal for making sauces - no thickeners needed.

Ingredients

• 2 tbsp olive oil
• 500 gr. minced chicken
• 1 can of coconut milk (400 ml.)
• 1 tbsp brown sugar
• 1 tbsp red thai curry paste
• 1 tbsp lime juice (or lemon)
• 600 gr. cooked quinoa (or rice)
• finely chopped cilantro for garnish

Directions

1. Form the cutlets in any shape from the minced meat.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook until cooked through (depending on shape), turning once, until browned. Remove skillet from heat.
3. Whisk remaining 1 tablespoon butter, coconut milk, brown sugar, curry paste, and lime juice in a bowl and add to another skillet. Cook over high heat, stirring occasionally, until the volume is halved, 5 to 10 minutes. Serve the chicken with quinoa (or rice) and gravy, garnished with cilantro if desired.