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 cup3 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 servingAdditional lime wedges for garnish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
