These Coconut Curry Chicken Tacos will become a new dinnertime favorite. Chicken marinated in coconut milk, ginger and curry sauce, combined with rice, pomegranate and fresh cilantro.
Say hello to Taco Mondayyyyyyy! I know it doesn’t have nearly as nice of a ring to it as Taco Tuesday, but it’s happening. Not just any tacos—coconut curry chicken tacos. Pretty crazy for a Monday, eh? The crazy part is that this recipe isn’t crazy at all and the tacos can be made in under 30 minutes. Yes, believe it. I’ll provide some tips to speed this recipe up later in the post.
One thing I did want to touch upon that I didn’t write about yesterday or in my year in review+what’s next post, is that I’m going to try my hardest to only post 3x/week. Right now it’s looking like a Monday, Wednesday, Friday posting schedule, with the occasional Thursday post. I’ve heard it time and time again, quality over quantity, but for whatever reason I feel the need to post 4-5 times each week, which leaves me stressed out and constantly falling behind on social media. I’m hoping that posting less will allow me to keep up with social media and free up my schedule to make those three posts even better for YOU. Better photos, better writing.. just better.
Phew, hopefully you understand where I’m coming from. Oh and I totally get the irony considering I posted a recipe yesterday aka on a Sunday, but I really wanted my first recipe of 2016 to be a green smoothie and I really wanted to post these tacos today. It was a slight OCD thing.
Now onto those tips I referenced at the beginning of the post.
Tips for making these Coconut Curry Chicken Tacos happen in under 30 minutes:
Thaw your chicken out ahead of time – you should be doing this anyway, but just a reminder! It’ll definitely help to speed things along.
Buy pomegranate seeds rather than full pomegranates – I love buying whole pomegranates so I can photograph them, but if I was trying to make a quick meal, I’m team pomegranate seeds ONLY. They’re quicker and a lot less messy, too.
If you’re a microwave user, buy microwaveable rice – Totally optional, but microwaveable rice will save you about 10 minutes or so.
If you do all of those things, this recipe will come together in no time—promise!
Oh! And you could absolutely make this ahead of time and take it for lunch. You wouldn’t necessary need to eat them as tacos either—the chicken and rice alone are plenty flavorful and easier for lunch purposes. Regardless, the curry sauce+ginger+coconut milk makes this chicken irresistible. In fact, I can smell the chicken as I’m sitting here eating an apple. No offense to apples, but they will never be as good as coconut curry chicken no matter how hard they try.
Cheers, thumbs up, dancing salsa lady emoji, to these tacos. For real.
- For the chicken:
- 2 chicken breasts, thawed
- 2 tbsp olive oil
- 4 corn or flour tortillas*
- For the sauce:
- ¾ cup coconut milk
- 3 tbsp red curry sauce
- 1 yellow onion, diced
- 1 tsp fresh ginger
- 1 tsp red chili sauce
- ¼ tsp onion powder
- 1 tsp coconut sugar (optional)
- For the rice:
- 2 cups rice (I used white)
- ¼ cup pomegranate seeds
- 2 tbsp cilantro, chopped
- 1 tsp fresh ginger
- Juice from 1 lime
- Cut chicken into bite-size pieces and place in large skillet with olive oil.
- While chicken is cooking, combine all sauce ingredients in a separate pan over medium heat, stirring occasionally. If sauce is warm and chicken still isn't cooked, turn heat down to low and simmer.
- Once chicken is cooked, pour sauce overtop chicken and stir to combine.
- For the rice: cook rice according to instructions on the package.
- Once cooked, pour rice into bowl and add remaining ingredients.
- Last, heat tortillas in skillet until slightly browned on each side.
- Fill tortillas/taco shells with rice and chicken and enjoy!
Q: Bloggers: do you have a strict posting schedule, or are you flexible?