Description
Coconut Chicken Curry is a flavorful and creamy dish featuring tender chicken simmered in a rich coconut milk curry sauce, infused with aromatic spices, ginger, garlic, and fresh herbs. Perfectly balanced with a hint of sweetness from brown sugar and tang from lime, this recipe is an easy weeknight meal that pairs wonderfully with rice or naan.
Ingredients
Scale
Main Ingredients
- 3 tablespoons coconut oil divided
- 1/2 medium yellow onion diced (1/2 cup)
- 3 cloves minced garlic (about 1 and 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 and 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (Thai Kitchen recommended; adjust for spice level)
- 2 teaspoons ground coriander
- 1 large red bell pepper, thinly sliced and halved
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper to taste (1 teaspoon fine sea salt and 1/2 teaspoon pepper recommended)
- 1 (13.5-ounce) can full-fat coconut milk (not lite)
- 1 lime, juiced (about 1 tablespoon)
- 1 to 2 tablespoons brown sugar (adjust to taste)
- 2 teaspoons fish sauce (optional)
- 1/4 cup cilantro and/or basil, diced
- Chopped peanuts or cashews (optional for garnish)
Instructions
- Prep Ingredients: Dice the onion, mince the garlic and ginger, and thinly slice the red bell pepper into long strips then cut them in half horizontally. Peel ginger with a spoon or vegetable peeler before mincing.
- Sauté Onions and Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and cook for 3–5 minutes until golden. Add garlic and ginger, stirring to coat in the oil.
- Add Spices: Lower heat to low. Stir in curry powder, red curry paste, and ground coriander. Toast spices for 2–3 minutes until fragrant, stirring often to prevent burning.
- Cook Peppers and Chicken: Increase heat to medium-high. Add remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir 1–2 minutes, then add chicken pieces. Season with salt and pepper. Cook, stirring often, for 4–5 minutes until chicken is browned but not fully cooked.
- Simmer Curry: Pour in coconut milk, lime juice, and brown sugar. Stir to combine and cook until chicken is fully cooked (internal temperature 165°F) and curry thickens slightly. Optionally stir in fish sauce for depth of flavor.
- Serve: Serve curry hot over cooked basmati rice or with naan bread. Garnish with fresh cilantro, basil, and crushed peanuts or cashews. Provide lime wedges on the side for extra tang.
Notes
- Serve over cooked basmati rice and naan bread with additional lime wedges for a complete meal.
- For a thicker sauce, remove 1–2 tablespoons of curry sauce into a small bowl. Whisk in 1 tablespoon cornstarch until smooth, then stir back into the skillet and simmer briefly.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, adding coconut milk if necessary to loosen sauce.
- Adjust red curry paste quantity to control spice level according to preference.
- Using chicken thighs instead of breast yields juicier results.
Nutrition
- Serving Size: 1 serving
- 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
