Coconut Chicken Curry is an inviting blend of creamy coconut milk, tender chicken, aromatic spices, and vibrant vegetables that will tantalize your taste buds. This delightful dish, perfect for a weeknight meal or a special occasion, seamlessly combines the flavors of traditional Thai cuisine with a twist that makes it uniquely yours.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The rich creaminess of coconut milk harmonizes beautifully with the zest of curry and earthiness of coriander.
- Quick and Easy: Satisfy your craving for an exotic dish in just 30 minutes, leaving you more time to enjoy with family and friends.
- Customizable Spice Level: Whether you like it mild or with a kick, adjust the curry paste to suit your palette perfectly.
- Nutritious and Satisfying: Packed with protein and a medley of vegetables, this curry is as nourishing as it is delicious.
Ingredients You’ll Need
Gather these simple yet essential ingredients for an incredible Coconut Chicken Curry experience! Each ingredient, from the rich coconut milk to the aromatic curry spices, plays a crucial role in creating a delightful medley of flavors.
- Coconut Oil: This is the base, adding a subtle sweetness and fragrance to your curry.
- Yellow Onion, Garlic, and Ginger: These aromatic essentials add depth and an irresistible aroma to your dish.
- Yellow Curry Powder and Red Curry Paste: These spices are the stars, offering the quintessential curry flavor and a vibrant color.
- Red Bell Pepper: Adds a sweet crunch and a splash of color.
- Chicken Breast or Thighs: These provide a meaty, satisfying texture that soaks up all the curry goodness.
- Coconut Milk: The creamy heart of the curry, delivering a luxurious texture and flavor.
- Lime and Brown Sugar: These balance the heat with a tangy, sweet finish.
- Fish Sauce: Optional for an umami kick that enriches the overall flavor profile.
- Basil or Cilantro: Fresh herbs to top it all off, enhancing freshness and presentation.
Variations
Feel free to make this Coconut Chicken Curry your own with a few simple tweaks. It’s incredibly easy to adapt based on what you have on hand or any dietary preferences you might be catering to.
- Vegetarian Option: Swap chicken for chickpeas or tofu, maintaining the luscious sauce and spice combination.
- Extra Veggies: Add sliced zucchini or spinach to boost the nutrition and keep the dish interesting.
- Sautéed Shrimp Addition: For a seafood twist, sauté some shrimp and stir them in along with the coconut milk.
How to Make Coconut Chicken Curry
Step 1: Prepare Ingredients
Start by dicing the onion, mincing the garlic and ginger, and slicing the red bell pepper. This prep work lays the foundation for a smooth and enjoyable cooking process.
Step 2: Cook the Aromatics
In a large skillet, heat coconut oil, adding onions first to sauté until golden. Throw in garlic and ginger, stirring to coat everything wonderfully, before reducing the heat to blend in the spices.
Step 3: Combine and Simmer
Add the peppers and chicken, seasoning with salt and pepper, then cook until browned. Pour in coconut milk, lime juice, and brown sugar, allowing flavors to meld into a deliciously aromatic curry.
Pro Tips for Making Coconut Chicken Curry
- Spice Adjustment: Manage the heat by adjusting the amount of red curry paste—start small if you’re unsure, adding more to taste.
- Coconut Milk Selection: Use full-fat coconut milk for the richest and creamiest texture that elevates the dish.
- Perfect Sear: Ensure chicken is dry before seasoning and searing for a beautifully browned exterior without excess moisture.
- Garnish Glory: Fresh cilantro, basil, and lime wedges not only add a pop of color but enhance the curry’s freshness and brightness.
How to Serve Coconut Chicken Curry
Garnishes
Top your Coconut Chicken Curry with fresh cilantro or basil, and add a sprinkle of crushed peanuts or cashews for an enticing crunch that complements the creamy curry perfectly.
Side Dishes
Serve it over fluffy basmati rice or with warm naan bread to soak up every savory drop, providing the perfect base to highlight the curry’s complex flavors.
Creative Ways to Present
For a stunning presentation, serve the curry in a hollowed-out coconut shell or a large bamboo bowl, transporting your guests to a tropical paradise with every bite.
Make Ahead and Storage
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator where they will stay fresh and flavorful for up to three days—although we doubt they’ll last that long!
Freezing
You can freeze Coconut Chicken Curry for up to three months, allowing it to become an easy-to-heat meal for those nights when you want something warmly delicious yet fuss-free.
Reheating
Reheat your curry on the stovetop over medium-low heat, adding a dash of coconut milk to revive its creamy texture, or warm it gently in the microwave for a speedy meal fix.
FAQs
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Can I use dried herbs instead of fresh?
While fresh herbs provide the best flavor and fragrance, using dried herbs is a viable option. Use half the amount since dried herbs are more concentrated.
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Do I have to use full-fat coconut milk?
For the richest texture and flavor, full-fat coconut milk is ideal. However, you can substitute light coconut milk if desired, keeping in mind that it may alter the creaminess.
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What can I substitute for fish sauce?
If you prefer not to use fish sauce, soy sauce or tamari are excellent alternatives, delivering a savory depth without seafood flavors.
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Can I make it ahead of time?
Absolutely! Prepare the curry a day in advance and refrigerate it to allow the flavors to meld beautifully, enhancing each bite when reheated.
Final Thoughts
This Coconut Chicken Curry is not just a dish; it’s an experience that brings comfort with every savory bite. Whether you’re new to making curry or a seasoned pro, this recipe will quickly become a beloved staple in your kitchen. Gather your ingredients, unleash your creativity, and delight in the delectable world of homemade curry today!
Print
Coconut Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A flavorful and creamy Coconut Chicken Curry featuring tender chicken pieces simmered in a rich, aromatic coconut milk sauce infused with curry spices, ginger, and garlic. Perfectly paired with rice or naan for a satisfying meal.
Ingredients
For the Curry
- 3 tablespoons coconut oil (divided)
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (Thai Kitchen recommended)
- 2 teaspoons ground coriander
- 1 large red bell pepper, sliced into thin vertical strips
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime, juiced (about 1 tablespoon)
- 1 to 2 tablespoons brown sugar, adjust to taste
- 2 teaspoons fish sauce (optional)
- Chopped cilantro and/or basil for garnish
- Chopped peanuts or cashews for garnish (optional)
Serving Suggestions
- Cooked basmati rice or jasmine rice
- Naan bread
- Lime wedges for serving
Instructions
- Prep the ingredients: Dice the onion, mince the garlic and ginger, thinly slice the red bell pepper into long vertical strips, then cut the strips in half horizontally.
- Cook the aromatics: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden. Add garlic and ginger, stirring to coat with oil. Reduce heat to low and add curry powder, red curry paste, and ground coriander. Cook, stirring often, for 2–3 minutes until fragrant.
- Sauté the vegetables and chicken: Increase heat to medium-high. Add remaining 1 tablespoon coconut oil and sliced red bell pepper. Stir for 1–2 minutes. Add chicken pieces, sprinkle with salt and pepper. Cook, stirring often, for 4–5 minutes until browned but not fully cooked.
- Add the coconut milk and seasonings: Pour in coconut milk, add lime juice, and brown sugar. Stir well and cook until chicken is cooked through (internal temperature 165°F or juices run clear) and sauce thickens slightly, about 5–7 minutes. Optional: stir in fish sauce for extra umami flavor.
- Serve: Spoon curry over rice or serve with naan. Garnish with chopped cilantro, basil, and crushed nuts if desired. Offer lime wedges on the side.
Notes
- Serve alongside cooked basmati or jasmine rice and naan bread with extra lime wedges.
- If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with a fork into a small bowl of sauce, then stir back into the curry and cook until thickened
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat with a splash of coconut milk if needed.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 464 kcal
- Sugar: 6 g
- Sodium: 149 mg
- Fat: 35 g
- Saturated Fat: 28 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 73 mg
