Description
A rich and flavorful Coconut Chicken Curry featuring tender chicken simmered in a fragrant blend of coconut milk, curry spices, fresh ginger, and garlic. Perfectly balanced with lime juice, brown sugar, and optional fish sauce, this dish offers an authentic Thai-inspired taste that is easy to prepare and sure to please any curry lover.
Ingredients
Scale
Main Ingredients
- 3 tablespoons coconut oil divided
- 1/2 medium yellow onion diced (1/2 cup)
- 3 cloves garlic minced (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 preference)
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 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 (not lite)
- 1 lime (for juice and wedges)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup cilantro and/or basil, diced
- Chopped peanuts or cashews (optional garnish)
Instructions
- Prep Ingredients: Dice the onion, mince the garlic, and finely mince the ginger after peeling. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally to create bite-sized pieces.
- Sauté Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until it begins to turn golden. Add the minced garlic and ginger and stir to coat evenly with the oil.
- Add Spices: Reduce heat to low, then add the yellow curry powder, red curry paste, and ground coriander. Stir often for 2 to 3 minutes until the spices become lightly toasted and fragrant.
- Cook Peppers and Chicken: Increase heat back to medium-high and add the remaining 1 tablespoon coconut oil along with the sliced red bell pepper. Stir for 1 to 2 minutes, then add the chicken pieces. Season with about 1 teaspoon of fine sea salt and 1/2 teaspoon of pepper. Cook, stirring often, for 4 to 5 minutes until the chicken is browned on both sides but not fully cooked through.
- Simmer Curry: Pour in the can of coconut milk, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar (add more sugar to taste if desired). Stir well and cook until the chicken is fully cooked (internal temperature reaches 165°F) and the curry slightly thickens. If you like, stir in the fish sauce for extra umami flavor.
- Serve and Garnish: Serve the curry hot over cooked basmati rice or with naan bread. Garnish with diced cilantro, basil, and optional crushed peanuts or cashews. Offer additional lime wedges alongside for squeezing.
Notes
- Serve with basmati rice and naan bread for a complete meal. Additional lime wedges add a fresh zing.
- For a thicker sauce, remove 1 to 2 tablespoons of the curry liquid to a small bowl, whisk in 1 tablespoon cornstarch until smooth, and stir back into the skillet. Cook until the sauce thickens.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of coconut milk to loosen the sauce if needed.
- You can adjust the spiciness by altering the amount of red curry paste used.
- Using chicken thighs gives a juicier result, while chicken breast offers a leaner option.
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
