Description
A rich and flavorful Coconut Chicken Curry featuring tender chicken simmered in a fragrant blend of coconut milk, curry spices, and fresh herbs. Perfect served over basmati rice or with naan for a comforting 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 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 (Thai Kitchen, adjust for spice level)
- 2 teaspoons ground coriander
- 1 large red bell pepper sliced
- 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 (for 1 tablespoon lime juice)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
Garnishes and Serving Suggestions
- 1/4 cup cilantro and/or basil, diced
- Chopped peanuts or cashews (optional)
- Cooked basmati rice (for serving)
- Naan bread (for serving)
- Additional lime wedges (for serving)
Instructions
- Prep Ingredients: Dice the onion, mince the garlic and ginger (peeling ginger with a spoon or peeler before mincing). Thinly slice the red bell pepper into long strips, then cut those strips in half horizontally.
- Sauté Onion and Aromatics: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add diced onion and sauté for 3–5 minutes until they turn golden. Add garlic and ginger and stir to coat with oil.
- Add Spices: Reduce heat to low, add yellow curry powder, red curry paste, and ground coriander. Stir constantly for 2–3 minutes until spices are lightly toasted and fragrant.
- Cook Bell Pepper and Chicken: Raise heat to medium-high and add remaining 1 tablespoon coconut oil along with sliced red bell pepper. Stir for 1–2 minutes, then add chicken pieces. Season with salt (1 teaspoon fine sea salt) and pepper (1/2 teaspoon). Cook, stirring often, for about 4–5 minutes until chicken is browned but not fully cooked.
- Simmer Curry: Pour in coconut milk, 1 tablespoon lime juice, and brown sugar to taste (start with 1 tablespoon). Stir and cook until chicken is fully cooked (165°F internal temperature) and curry sauce thickens slightly.
- Add Fish Sauce and Garnish: If desired, stir in fish sauce for deeper umami flavor. Serve curry over cooked basmati rice or with naan bread. Garnish with diced cilantro, basil, and optional chopped peanuts or cashews. Add additional lime wedges on the side.
Notes
- Serve over cooked basmati rice and naan bread with additional lime wedges for a complete meal.
- For thicker sauce, whisk 1 tablespoon cornstarch into 1–2 tablespoons of removed curry sauce, then stir back into the pan.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of coconut milk if needed.
- You can adjust spice levels by varying the amount of red curry paste.
- Use chicken thighs for juicier, more flavorful curry or chicken breast for leaner option.
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
