Coconut Chicken Curry Recipe

Introduction

This Coconut Chicken Curry is a flavorful and comforting dish perfect for any night of the week. Creamy coconut milk melds beautifully with aromatic spices, tender chicken, and sweet red bell peppers for a dish that’s both satisfying and easy to make.

Ingredients

• 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 (adjust for spice level, Thai Kitchen recommended)
• 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 cilantro and/or basil (diced)
• Chopped peanuts or cashews (optional)

Instructions

1. Step 1: Prep all ingredients by dicing the onion, mincing the garlic and ginger, and slicing the red bell pepper into long vertical strips, then halving those strips horizontally.
2. Step 2: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3 to 5 minutes until golden. Add garlic and ginger, stirring to coat in oil. Lower heat to low and stir in curry powder, red curry paste, and coriander. Cook for 2 to 3 minutes until fragrant.
3. Step 3: Increase heat to medium-high and add remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1 to 2 minutes, then add the chicken pieces. Season with salt and pepper. Cook, stirring often, 4 to 5 minutes until chicken is browned but not fully cooked.
4. Step 4: Pour in coconut milk, juice of 1 tablespoon lime, and brown sugar to taste. Stir and cook until chicken is cooked through (internal temperature of 165°F) and curry thickens slightly. If using, stir in fish sauce.
5. Step 5: Serve curry over rice or with naan. Garnish with cilantro, basil, and chopped nuts. Offer lime wedges on the side for extra brightness.

Tips & Variations

• Use chicken thighs for juicier, more flavorful curry if preferred over breasts.
• Adjust the amount of red curry paste according to your preferred spice level.
• Add vegetables like spinach or green beans near the end of cooking for extra nutrition and color.
• For a vegetarian version, substitute chicken with firm tofu or chickpeas.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors meld. Store in the refrigerator and reheat thoroughly before serving.

What can I serve with this coconut chicken curry?

This curry pairs wonderfully with steamed jasmine rice, basmati rice, or warm naan bread to soak up the delicious sauce.

Coconut Chicken Curry Recipe

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★★★★★

4.8 from 59 reviews

This Coconut Chicken Curry is a flavorful and creamy dish featuring tender chicken pieces simmered in a fragrant blend of coconut milk, red curry paste, and aromatic spices. Enhanced with fresh ginger, garlic, and red bell pepper, it balances spicy, tangy, and sweet notes, making it perfect served over rice or with naan bread.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

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Oils and Aromatics

• 3 tablespoons coconut oil (divided)
• 1/2 medium yellow onion, diced (about 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)

Spices and Pastes

• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (such as Thai Kitchen)
• 2 teaspoons ground coriander

Vegetables and Protein

• 1 large red bell pepper, thinly sliced into long vertical strips then halved horizontally
• 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

Liquids and Seasonings

• Salt and pepper (1 teaspoon fine sea salt, 1/2 teaspoon pepper recommended)
• 1 (13.5-ounce) can full-fat coconut milk
• 1 lime (juice from about 1 tablespoon)
• 1 to 2 tablespoons brown sugar (start with 1 tablespoon to taste)
• 2 teaspoons fish sauce (optional)

Garnishes

• 1/4 cup cilantro and/or basil, finely chopped
• Chopped peanuts or cashews (optional)

Serving Suggestions

• Serve over steamed rice
• Serve with naan bread

Instructions

1. Prep Ingredients: Dice the onion, mince the garlic, and finely mince the ginger. Peel the ginger using a spoon or vegetable peeler for ease. Thinly slice the red bell pepper into long vertical strips, then cut those strips in half horizontally.
2. 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 the onions start to turn golden. Stir in the minced garlic and ginger to coat them with the oil.
3. Add Spices and Curry Paste: Lower the heat to low. Add yellow curry powder, red curry paste, and ground coriander to the skillet. Stir frequently for 2 to 3 minutes until the spices are lightly toasted and very fragrant.
4. Cook Vegetables and Brown Chicken: Increase the heat to medium-high, add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir for 1 to 2 minutes. Then add the bite-sized chicken pieces. Season with salt and pepper (1 teaspoon sea salt and 1/2 teaspoon pepper recommended). Cook, stirring often, for 4 to 5 minutes until the chicken is browned on all sides but not fully cooked.
5. Simmer with Coconut Milk: Pour in the full can of coconut milk, lime juice (about 1 tablespoon), and brown sugar starting with 1 tablespoon. Stir well and cook until the chicken reaches an internal temperature of 165°F, the juices run clear, and the curry slightly thickens, about 5 to 7 minutes. Optionally stir in fish sauce for added umami flavor.
6. Serve and Garnish: Serve the coconut chicken curry over steamed rice or with naan bread. Garnish with freshly chopped cilantro, basil, and optionally, crushed peanuts or cashews. Extra lime wedges can be served alongside for additional tanginess.

Notes

• You can adjust the spice level by increasing or decreasing the amount of red curry paste used.
• To peel ginger easily, scrape the skin off with the edge of a spoon instead of using a knife.
• Ensure chicken is fully cooked through to an internal temperature of 165°F for safety.
• Fish sauce is optional but adds a depth of savory flavor to the curry.
• This curry thickens as it simmers; if it becomes too thick, you can add a splash of water or broth to loosen it.

Keywords: Coconut chicken curry, Thai curry, coconut milk chicken, red curry paste, easy curry recipe, stovetop curry