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
Units
Scale
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
