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Coconut Chicken Curry Recipe

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4.5 from 67 reviews

A rich and flavorful Coconut Chicken Curry featuring tender chicken simmered in a fragrant blend of coconut milk, red curry paste, and aromatic spices. This quick and easy skillet recipe offers a perfect balance of spice, sweetness, and creaminess, garnished with fresh herbs and nuts for a comforting and satisfying meal.

Ingredients

Main Ingredients

  • 3 tablespoons coconut oil, divided
  • 1/2 medium yellow onion, diced (about 1/2 cup)
  • 3 cloves garlic, minced (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 recommended; adjust amount for spice level)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper, thinly sliced into strips and cut in half
  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • Salt and pepper (1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper recommended)
  • 1 (13.5-ounce) can full-fat coconut milk (not lite)
  • 1 lime, juiced (about 1 tablespoon juice)
  • 1 to 2 tablespoons brown sugar, to taste
  • 2 teaspoons fish sauce (optional)
  • 1/4 cup fresh cilantro and/or basil, diced
  • Chopped peanuts or cashews (optional, for garnish)

Instructions

  1. Prepare Ingredients: Dice the yellow onion, mince the garlic cloves, and finely mince the peeled ginger. Thinly slice the red bell pepper lengthwise and cut the strips in half horizontally, readying all for cooking.
  2. Sauté 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 starting to turn golden. Add the minced garlic and ginger, stirring to coat evenly with the oil.
  3. Add Spices: Lower the heat to low. Stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2–3 minutes, stirring often, until the spices become fragrant and lightly toasted.
  4. Cook Chicken and Peppers: Return heat to medium-high. Add the remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1–2 minutes, then add the chicken pieces. Season with salt and pepper. Cook, stirring frequently, for 4–5 minutes until chicken is browned on all sides but not fully cooked.
  5. Simmer with Coconut Milk: Pour in the full can of coconut milk, add 1 tablespoon lime juice, and 1 tablespoon brown sugar (adjust sugar to taste). Stir to combine, simmer gently until the chicken is cooked through (internal temperature 165°F) and the curry sauce slightly thickens.
  6. Finish and Garnish: If desired, stir in optional fish sauce for extra depth of flavor. Serve the curry over cooked basmati rice and/or with naan bread. Garnish plates with chopped cilantro, basil, and optional crushed peanuts or cashews. Offer lime wedges on the side for added brightness.

Notes

  • Serve with cooked basmati rice and naan bread along with additional lime wedges for a full meal experience.
  • For a thicker sauce, mix 1 tablespoon cornstarch in 1–2 tablespoons of the curry sauce until smooth, then whisk it back into the skillet and simmer until thickened.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of coconut milk to loosen the sauce if needed.
  • Use boneless, skinless chicken thighs for more tender and juicy results, or chicken breasts for a leaner option.
  • Adjust red curry paste quantity to control spice level according to preference.

Nutrition

Find it online: https://mcloo.com/coconut-chicken-curry-recipe-3/