Coconut Chicken Curry Recipe

This Coconut Chicken Curry is a delightful blend of creamy coconut milk, aromatic spices, and tender chicken pieces. It’s a luscious dish that’s not only quick to whip up but also satisfies even the most sophisticated of palates. Perfect for those who crave a hearty and flavorful meal.

this Recipe

Ingredients You’ll Need

The magic of this Coconut Chicken Curry lies in its simple ingredients, each bringing its own unique touch to create a delectable masterpiece. From the creamy coconut milk to the vibrant spices, here’s what you’ll need.

• Coconut Oil: Provides a rich base and enhances the coconut flavor.
• Yellow Onion: Adds sweetness and depth to the curry.
• Garlic and Ginger: Essential for that classic curry aroma and spiciness.
• Yellow Curry Powder & Red Curry Paste: Deliver warmth and spice levels you can adjust to your preference.
• Chicken Breast or Thighs: Use your favorite cut for tender, juicy bites.
• Coconut Milk: The star of the dish, offering creaminess and a slight sweetness.
• Red Bell Pepper: For a pop of color and crunch.
• Lime: Brightens the dish with some citrusy zing.
• Brown Sugar & Fish Sauce (optional): Balance and enhance the flavors.
• Cilantro and/or Basil, Peanuts or Cashews: Perfect for garnishing.

Variations

There’s a joy in making this Coconut Chicken Curry truly your own. Whether you’re adapting it for dietary needs or mixing up the flavors to suit your taste, this recipe is very accommodating.

• Vegan Option: Replace chicken with tofu or chickpeas and skip fish sauce for a plant-based delight.
• Spicy Twist: Add extra red curry paste or fresh chili for more heat.
• Vegetable Boost: Include veggies like spinach or zucchini for added nutrition and color.

How to Make Coconut Chicken Curry

Step 1: Prep and Sauté

Start by preparing your ingredients: dice the onion, mince the garlic, and ginger. Then, heat coconut oil in a skillet over medium-high heat and sauté the onion until it begins to turn golden, followed by the garlic and ginger for that incredible aroma.

Step 2: Spice Things Up

Lower the heat, then add curry powder, red curry paste, and coriander. Toast these spices gently until they’re aromatic, then crank the heat back up and introduce the chicken and bell pepper, seasoning with salt and pepper.

Step 3: Simmer and Serve

Pour in the coconut milk, lime juice, and brown sugar. Stir everything together, cooking until the chicken is fully cooked. Garnish with cilantro or basil and perhaps a sprinkle of peanuts or cashews before serving.

How to Serve Coconut Chicken Curry

Garnishes

Add a burst of freshness by topping your Coconut Chicken Curry with cilantro or basil. A sprinkle of crushed peanuts or cashews adds that delightful crunch with each bite.

Side Dishes

This curry pairs wonderfully with steamed basmati rice or fluffy naan bread. These sides not only complement the dish but also help mop up that luscious sauce.

Creative Ways to Present

Serve your curry in a beautiful stoneware bowl, or for a touch of elegance, present it in a coconut shell! Scatter some extra herbs or nuts around the rim for a feast for the eyes.

Make Ahead and Storage

Storing Leftovers

Leftovers can be a lifesaver for later meals. Store your Coconut Chicken Curry in an airtight container in the refrigerator for up to three days. It’ll taste even better as the flavors continue to meld.

Freezing

To make this dish freezer-friendly, portion it into airtight containers. It freezes beautifully for up to three months without losing its creamy texture and rich flavors.

Reheating

Reheat your curry gently on the stovetop or in the microwave. Add a splash of coconut milk if it seems too thick. This keeps the curry creamy and delicious for every serving.

FAQs

Final Thoughts

Now is the perfect time to bring the comforting and exotic flavors of Coconut Chicken Curry to your kitchen. With its rich aroma and enticing taste, it’s a dish that’s sure to impress your family and friends. Happy cooking!

Coconut Chicken Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 142 reviews

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai-inspired

Print Recipe

Pin Recipe

---

Description

This Coconut Chicken Curry is a rich and flavorful dish featuring tender chicken simmered in a fragrant coconut milk sauce infused with Thai-inspired red curry paste, ginger, and spices. Perfectly served over rice or with naan, it’s a comforting, aromatic meal suitable for weeknights or special occasions.

---

Ingredients

For the Curry

1/2 medium yellow onion diced, 1/2 cup
3 cloves minced garlic
2 tablespoons finely minced ginger from a 1 1/2-inch piece
2 teaspoons yellow curry powder
3 tablespoons red curry paste
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
1 lime
1 to 2 tablespoons brown sugar
2 teaspoons fish sauce (optional)
1/4 cup chopped cilantro and/or basil
Chopped peanuts or cashews (optional)
3 tablespoons coconut oil, divided

Additional

Cooked rice and naan for serving
Additional lime wedges for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep the ingredients: Dice the onion, mince the garlic, and peel and finely mince the ginger. Slice the red bell pepper into long vertical strips and cut those strips in half horizontally.
2. Heat oil and sauté aromatics: In a large deep skillet, heat 2 tablespoons coconut oil over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden. Add garlic and ginger; stir 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.
3. Cook the pepper and chicken: Return heat to medium-high. Add remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1–2 minutes. Add the chicken pieces, season with salt and pepper. Cook, stirring often, for about 4–5 minutes until browned on both sides but not fully cooked.
4. Add liquids and simmer: Pour in coconut milk, add 1 tablespoon lime juice and brown sugar. Stir well and cook until chicken is cooked through (juices run clear, internal temp 165°F) and the sauce thickens slightly, about 8–10 minutes. Optional: Stir in fish sauce for added umami.
5. Finish and serve: Garnish with chopped cilantro and basil. Serve hot over rice or with naan, with lime wedges on the side. Top with chopped peanuts or cashews if desired.

---

Notes

• Serve over cooked basmati rice and naan bread with additional lime wedges for enhanced flavor.
• For a thicker sauce, remove 1–2 tablespoons of sauce, whisk in 1 tablespoon cornstarch until smooth, and stir back into the curry to thicken.
• 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 to loosen if needed.

---

Nutrition

• Serving Size: 1 bowl
• 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