Description
A flavorful and creamy Coconut Chicken Curry featuring tender chicken pieces simmered in a rich coconut milk sauce with aromatic spices and fresh herbs. Perfectly balanced with a hint of lime and served with rice or naan for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons coconut oil divided
- 1/2 medium yellow onion diced (1/2 cup)
- 3 cloves minced garlic (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 brand suggested)
- 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 (approximately 1 teaspoon salt and 1/2 teaspoon pepper)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime (juice of 1 tablespoon)
- 1 to 2 tablespoons brown sugar (start with 1 tablespoon, adjust to taste)
- 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 ginger, and thinly slice the red bell pepper into long vertical strips. Cut those strips in half horizontally to create smaller 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 they start turning golden. Add the minced garlic and ginger, stirring to coat everything with the oil.
- Add Spices: Lower the heat to low. Stir in the yellow curry powder, red curry paste, and ground coriander. Toast these spices for 2 to 3 minutes until fragrant, stirring often to avoid burning.
- Cook Peppers and Chicken: Increase heat back to medium-high. Add the remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1 to 2 minutes. Then, add the chicken pieces, seasoning with salt and pepper. Cook while stirring often for 4 to 5 minutes until the chicken is browned on both sides but not fully cooked through.
- Add Coconut Milk and Simmer: Pour in the coconut milk, lime juice, and brown sugar. Stir to combine everything. Continue to cook until the chicken reaches 165°F internally and the curry sauce thickens slightly. If using, stir in the fish sauce for additional flavor.
- Serve and Garnish: Serve the curry hot over cooked basmati rice and/or with naan bread. Garnish with diced cilantro, basil, and optionally crushed peanuts or cashews. Offer extra lime wedges on the side.
Notes
- Serve over basmati rice and naan bread for a complete meal with extra lime wedges to brighten flavors.
- To thicken the sauce, mix 1 tablespoon cornstarch with 1–2 tablespoons of the curry sauce in a small bowl, then whisk back into the skillet until smooth and thickened.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of coconut milk if needed.
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
