It didn’t seem too much to ask for. I wanted a coconut chicken curry that is fast, delicious and not loaded with fat. Turned out to be easier than I expected.
Let’s start with the sauce. The key is to make it rich and flavorful without resorting to the usual culprit — full-fat coconut milk. I considered light coconut milk, but have found curries made with it to be thin and uninspiring. Fat, after all, is yummy.
My solution was to start with a small amount of light coconut milk and doctor it up. Pureeing into it a jar of roasted red peppers and a small onion was just the trick. This provided the sauce with body as well as both sweet and savory flavors. A hefty dose of curry powder and some lemon grass added during cooking rounded it all out.