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
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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
