There’s nothing quite like the comforting, aromatic embrace of a delicious Coconut Chicken Curry. Imagine succulent pieces of chicken enveloped in a luxurious, creamy sauce that’s rich with the warmth of curry spices and the tropical sweetness of coconut milk. This is a dish that promises to transport your taste buds to exotic locales while being easy enough to whip up any time you’re craving something special.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, this dish is perfect for busy weeknights.
- Rich in Flavor: The blend of spices with coconut milk creates a deeply satisfying, aromatic taste.
- Customizable Heat: Adjust the spice level to suit your taste by adding more or less curry paste.
Ingredients You’ll Need
This Coconut Chicken Curry is all about using simple, fresh ingredients that pack a punch in flavor. Each ingredient has its own unique role, from the fragrant spices to the creamy coconut milk, creating a harmony that you won’t forget.
- Coconut Oil: Adds richness and a subtle coconut flavor that enhances the dish.
- Yellow Onion: Provides sweetness and depth of flavor as it caramelizes.
- Garlic and Ginger: Essential aromatics that infuse the curry with warmth and spice.
- Curry Powder and Red Curry Paste: The core spices that define the curry’s warmth and heat.
- Coconut Milk: The creamy base that ties all the flavors together beautifully.
- Lime: Adds a bright, tangy finish that balances the richness of the coconut milk.
Variations
Don’t hesitate to make this Coconut Chicken Curry your own. It’s wonderfully adaptable to different ingredients and preferences, making it a versatile addition to your meal rotation.
- Vegetarian Option: Swap the chicken for hearty vegetables like sweet potatoes or chickpeas.
- Extra Protein: Add shrimp or tofu for a twist and more protein power.
How to Make Coconut Chicken Curry
Step 1: Prep Your Ingredients
Begin by finely dicing the onion, mincing the garlic, and ginger. Slice the red bell pepper into elegant strips. Ensuring everything is prepared and within reach will streamline your cooking process.
Step 2: Sauté and Spice
Heat your coconut oil in a large skillet, then sauté the onion until golden. Add the garlic and ginger, stirring until aromatic. Lower the heat, sprinkle in curry powder, curry paste, and coriander, and toast the spices for a depth of flavor.
Step 3: Add Chickand and Simmer
Raise the heat, add the bell pepper and chicken pieces, seasoning them lightly. Pour in the coconut milk and lime juice, then let it simmer until the chicken cooks through and the sauce slightly thickens.
Pro Tips for Making Coconut Chicken Curry
- Curry Paste Adjustment: Adjust the curry paste amount based on your spice preference for the perfect level of heat.
- Coconut Milk Consistency: Use full-fat coconut milk to ensure a rich, creamy sauce that coats every bite.
- Balance Flavors: Taste and adjust lime and sugar to balance the rich flavors, adding more if desired for brightness.
How to Serve Coconut Chicken Curry
Garnishes
Finish off your curry with a sprinkle of fresh cilantro or basil. The herbs add a vibrant touch, while chopped peanuts or cashews provide a delightful crunch.
Side Dishes
This Coconut Chicken Curry pairs perfectly with steamed basmati rice or warm naan bread, capturing every bit of the creamy sauce and making each mouthful a delight.
Creative Ways to Present
Consider serving the curry in a coconut shell for an authentic and exotic touch, or in a large vibrant bowl to emphasize its colorful nature, inviting everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover curry can be stored in an airtight container in the refrigerator for up to three days, keeping it fresh and just as delicious for a quick meal later.
Freezing
This dish freezes beautifully! Store it in an airtight container and freeze for up to three months, ready to reheat whenever you’re in the mood for a taste of tropical indulgence.
Reheating
Reheat your curry gently on the stovetop or in the microwave, adding a splash of coconut milk if necessary to maintain its creamy texture as it warms up.
FAQs
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Can I make this dish vegan?
Yes! Simply swap the chicken for tofu or your favorite plant-based protein, and ensure your curry paste is vegan-friendly.
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What can I use instead of fish sauce?
You can leave it out or replace it with soy sauce or tamari for a similarly salty, umami flavor.
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Can I use light coconut milk?
Light coconut milk can be used, but the sauce will be less creamy. Consider reducing the quantity slightly to maintain thickness.
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How can I add more vegetables?
Add veggies like snap peas, baby corn, or spinach near the end of cooking for extra nutrition and color.
Final Thoughts
This Coconut Chicken Curry is a delightful masterpiece that invites you to experience a symphony of flavors right in your kitchen. It’s a beautiful reminder of how food can be both comforting and adventurous, so don’t hesitate to give this a try and share it with loved ones for a meal that’s sure to be remembered.
Print
Coconut Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Description
This Coconut Chicken Curry is a flavorful, creamy dish featuring tender chicken simmered in a rich coconut milk sauce infused with aromatic spices, red curry paste, and fresh herbs. Perfect served over rice or with naan, it offers a satisfying and easy-to-make meal with a perfect balance of spice and sweetness.
Ingredients
For the Curry
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper, thinly sliced and halved
- 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, juiced
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- Chopped cilantro and/or basil, for garnish
- Chopped peanuts or cashews, for optional garnish
Instructions
- Prep Ingredients: Dice the onion, mince the garlic and ginger. Slice the red bell pepper into long strips and cut those in half horizontally.
- Cook Onions: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes until golden.
- Add Aromatics and Spices: Add the garlic and ginger; stir to coat with oil. Reduce heat to low, add curry powder, red curry paste, and coriander. Cook for 2–3 minutes until fragrant.
- Cook Vegetables and Chicken: Increase heat to medium-high. Add remaining 1 tablespoon coconut oil and sliced bell pepper; stir for 1–2 minutes. Add chicken pieces, season with salt and pepper. Cook, stirring often, for 4–5 minutes until browned but not cooked through.
- Add Coconut Milk and Flavorings: Pour in coconut milk, add lime juice and brown sugar. Stir well and simmer until chicken is cooked through (juices run clear, internal temperature 165°F)
- Thicken Sauce (optional): If a thicker sauce is desired, remove 1–2 tablespoons of sauce, whisk with 1 tablespoon cornstarch until smooth, then stir back into the curry and cook until thickened.
- Finish and Serve: Stir in fish sauce if using. Serve over rice or with naan. Garnish with chopped herbs and nuts, and serve lime wedges on the side.
Notes
- Serve over cooked basmati rice or naan bread with extra lime wedges.
- Adjust spice levels by adding more or less red curry paste.
- To thicken the curry, whisk in cornstarch as noted; alternatively, simmer longer to reduce.
- Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- 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
