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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/coconut-chicken-curry-recipe/