Description
This Coconut Chicken Curry is a rich, flavorful dish featuring tender chicken simmered in a creamy coconut milk sauce infused with fragrant spices, fresh ginger, garlic, and aromatic herbs. Perfect served over rice or with naan, it’s a comforting and satisfying meal with a balance of spice and sweetness.
Ingredients
Units
Scale
For the Curry
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced (about 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (adjust for spice preference)
- 2 teaspoons ground coriander
- 1 large red bell pepper, thinly sliced into long strips
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime (for juice)
- 1 to 2 tablespoons brown sugar (to taste)
- 2 teaspoons fish sauce (optional)
- Chopped cilantro and/or basil for garnish
- Chopped peanuts or cashews (optional, for garnish)
Instructions
- Prep Ingredients: Dice the onion, mince the garlic and ginger. Slice the bell pepper into long, thin strips and cut those in half horizontally.
- Cook Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden. Add the minced garlic and ginger; stir to coat with oil and cook for 1 minute until fragrant.
- Add Spices: Lower heat to low and add curry powder, red curry paste, and ground coriander. Cook, stirring often, for 2–3 minutes until fragrant and toasted.
- Add Vegetables and Chicken: Increase heat to medium-high, add the remaining 1 tablespoon coconut oil and sliced bell pepper. Stir for 1–2 minutes, then add chicken pieces. Season with salt and pepper; cook, stirring regularly, for 4–5 minutes until chicken is browned on all sides but not cooked through.
- Simmer Curry: Pour in the coconut milk, add lime juice and brown sugar. Stir well and cook until chicken is cooked through (internal temperature 165°F), about 8–10 minutes. If desired, stir in fish sauce. The sauce should thicken slightly.
- Finish and Serve: Taste and adjust seasonings. Serve hot over cooked rice or with naan. Garnish with chopped cilantro, basil, and nuts, and serve lime wedges on the side.
Notes
- Serve over basmati rice or with naan bread for a complete meal.
- To thicken the sauce, whisk 1 tablespoon cornstarch with 1 tablespoon water, then stir into the curry and cook for a few minutes until thickened.
- Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat with a splash of coconut milk.
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
