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4.6 from 25 reviews

This Coconut Chicken Curry is a rich and flavorful dish combining tender chicken pieces with aromatic spices, creamy coconut milk, and fresh herbs. Perfectly balanced with a touch of sweetness and acidity, it's a comforting meal that pairs wonderfully with rice or naan bread.

Ingredients

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 (Thai Kitchen recommended)
  • 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 to taste (about 1 teaspoon fine sea salt and 1/2 teaspoon black pepper)
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1 lime
  • 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 for garnish)

Instructions

  1. Prepare Ingredients: Dice the onion, mince the garlic, and finely mince the ginger after peeling. Thinly slice the red bell pepper into long strips, then cut each strip in half horizontally.
  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 to 5 minutes until golden. Add the garlic and ginger, stirring to coat with oil.
  3. Add Spices: Lower the heat to low and stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2 to 3 minutes, stirring often, until spices are fragrant and lightly toasted.
  4. Cook Vegetables and Chicken: Increase heat to medium-high. Add remaining 1 tablespoon coconut oil and red bell pepper, cooking for 1 to 2 minutes. Add chicken pieces and season with salt and pepper. Cook, stirring often, for 4 to 5 minutes until chicken is browned but not fully cooked.
  5. Simmer Curry: Pour in the coconut milk, 1 tablespoon lime juice, and brown sugar. Stir well and cook until chicken reaches 165°F and the sauce thickens slightly. Optionally, mix in fish sauce for extra depth.
  6. Garnish and Serve: Serve curry over cooked basmati rice or with naan bread. Garnish with fresh cilantro, basil, and chopped peanuts or cashews. Provide extra lime wedges on the side for added zest.

Notes

  • Serve with cooked basmati rice and naan bread along with additional lime wedges for a complete meal.
  • To thicken the sauce, remove 1 to 2 tablespoons of curry sauce into a small bowl, whisk in 1 tablespoon cornstarch until smooth, then stir back into the curry.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently, adding a splash of coconut milk to loosen the sauce if needed.

Nutrition

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