Description
This Coconut Chicken Curry is a rich and flavorful dish combining tender chicken breast or thighs with a fragrant blend of coconut milk, curry powder, and red curry paste. Enhanced with fresh ginger, garlic, and spices, it's perfect served over basmati rice or with naan bread for a satisfying meal full of warmth and exotic taste.
Ingredients
Scale
Main Ingredients
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced (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 (e.g., Thai Kitchen; adjust spice level as desired)
- 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 (not lite)
- 1 lime (for juice and serving wedges)
- 1 to 2 tablespoons brown sugar (to taste)
- 2 teaspoons fish sauce (optional)
- 1/4 cup cilantro and/or basil, chopped
- Chopped peanuts or cashews (optional garnish)
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic, and peel then finely mince the ginger using a spoon or vegetable peeler. Thinly slice the red bell pepper into long vertical strips, then cut those strips in half horizontally.
- Sauté Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add diced onion and sauté for 3 to 5 minutes until onions begin to turn golden. Add minced garlic and ginger, stirring to coat with oil.
- Add Spices: Lower heat to low. Stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2 to 3 minutes, stirring often, until spices are lightly toasted and fragrant.
- Cook Vegetables and Chicken: Increase heat back to medium-high and add remaining 1 tablespoon coconut oil along with the sliced red bell pepper. Stir for 1 to 2 minutes. Add chicken pieces, sprinkle with salt and pepper, and cook for 4 to 5 minutes, stirring often, until chicken is browned but not fully cooked through.
- Simmer Curry: Pour in the coconut milk, add 1 tablespoon lime juice, and brown sugar to taste (start with 1 tablespoon). Stir well and cook until chicken is fully cooked (165°F internal temperature) and sauce slightly thickens. If using, stir in fish sauce now.
- Serve and Garnish: Serve the curry over cooked basmati rice or with naan bread. Garnish with chopped cilantro, basil, and optional chopped peanuts or cashews. Provide additional lime wedges on the side for extra brightness.
Notes
- Serve the curry over basmati rice or with naan bread for a complete meal.
- For a thicker sauce, mix 1 to 2 tablespoons of the hot sauce with 1 tablespoon cornstarch until smooth, then whisk back into the curry and cook until thickened.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently in the microwave or on the stovetop, adding a splash of coconut milk if needed to loosen the sauce.
- Adjust the amount of red curry paste to control spice levels according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 6 g
- Sodium: 149 mg
- Fat: 35 g
- Saturated Fat: 28 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 73 mg
