Spicy Coconut Lemon Chicken

A delightful fusion of spicy and tangy flavors, this dish combines tender chicken with a creamy coconut curry sauce enriched by a refreshing hint of lemon.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat a large skillet over medium heat and add the coconut oil. Allow it to melt completely, ensuring the entire base of the skillet is coated. This helps in evenly browning the chicken.
2. 2.
   Add the diced chicken to the skillet in a single layer. Sear on one side without moving it for about 3-4 minutes until a golden crust forms. Flip the pieces over to cook on the other side until fully cooked through, about another 4 minutes. The chicken should feel firm to the touch and clear juices should run if pierced.
3. 3.
   Lower the heat to medium-low and add the red curry paste to the skillet. Stir well to coat the chicken evenly with the paste, which will release its aromas and deepen the flavor of the dish.
4. 4.
   Pour in the coconut milk, stirring continuously until the sauce becomes smooth and begins to simmer gently. Allow the sauce to reduce slightly, thickening over the course of 5 minutes. It should coat the back of a spoon when ready.
5. 5.
   Finish by adding the fresh lemon juice, stirring to incorporate its bright notes into the creamy sauce. Taste and adjust the seasoning to your preference, adding more lemon juice if a tangier profile is desired. If the sauce is too thick, you can thin it with a splash of water or more coconut milk.