Description
A rich and flavorful Coconut Chicken Curry made with tender chicken pieces simmered in a fragrant blend of coconut milk, curry spices, and fresh herbs. Perfectly balanced with a hint of sweetness and spice, this dish is ideal served over basmati rice with naan bread 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; adjust for spice level)
- 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 (about 1 teaspoon fine sea salt and 1/2 teaspoon black pepper)
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime (for 1 tablespoon lime juice plus wedges for serving)
- 1 to 2 tablespoons brown sugar (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 and mince the garlic and ginger, peeling ginger with a spoon or peeler first. Thinly slice the red bell pepper into long strips, then cut strips in half horizontally.
- Sauté 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 beginning to turn golden. Add garlic and ginger and stir to coat with oil.
- Toast Spices: Lower heat to low and add yellow curry powder, red curry paste, and ground coriander. Stir frequently for 2–3 minutes until spices are fragrant and lightly toasted.
- Cook Peppers and Chicken: Increase heat to medium-high. Add remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1–2 minutes. Add chicken pieces, sprinkle with salt and pepper, and cook, stirring often, for 4–5 minutes until chicken is browned but not fully cooked through.
- Simmer Curry: Pour in coconut milk, 1 tablespoon lime juice, and brown sugar (start with 1 tablespoon). Stir and simmer until chicken is cooked through (internal temperature 165°F) and curry sauce slightly thickens.
- Finish and Serve: If desired, stir in fish sauce for extra umami. Serve curry over cooked basmati rice and/or with naan. Garnish with chopped cilantro, basil, and nuts. Provide additional lime wedges on the side.
Notes
- Serve alongside cooked basmati rice and warm naan bread for a complete meal.
- To thicken the sauce, whisk 1 tablespoon cornstarch with 1–2 tablespoons curry sauce and stir back into the skillet until thickened.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
- Reheat gently in microwave or stovetop with a splash of coconut milk to loosen sauce if needed.
- Adjust red curry paste quantity to control spice level to your preference.
- Using full-fat coconut milk gives the richest flavor and texture.
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
