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If you’re craving something that balances rich creaminess with vibrant spices, you’re going to adore this Coconut Chicken Curry Recipe. It’s a wonderfully fragrant dish where tender chicken pieces swim in a luscious coconut milk sauce, layered with warm yellow and red curry flavors, fresh aromatics, and a hint of lime brightness. Perfect for cozy dinners or impressing friends, this curry feels like a warm hug in every bite, combining simple ingredients into a truly unforgettable meal.
Ingredients You’ll Need
To make this Coconut Chicken Curry Recipe truly sing, you only need a handful of thoughtful ingredients. Each one plays a crucial role, from the depth of the curry powder and paste to the creamy coconut milk that brings everything together. These ingredients create a perfect harmony of taste, texture, and color that will brighten up your dinner table.
- Yellow onion: Adds a naturally sweet, caramelized base flavor when sautéed to golden perfection.
- Garlic: Gives a bold, aromatic punch, essential for that savory richness.
- Ginger: Brings a fresh, zingy warmth that lifts the whole curry.
- Yellow curry powder: The heart of the spice blend, offering earthiness and mild heat.
- Red curry paste: Adds deeper spice complexity and a beautiful red hue.
- Ground coriander: Provides a subtle lemony brightness that cuts through the creaminess.
- Red bell pepper: Adds a pop of color and a sweet crunch to balance the sauce.
- Boneless chicken breast or thighs: Tender protein that soaks up all those luscious flavors.
- Salt and pepper: Simple seasonings to enhance and balance each ingredient.
- Full-fat coconut milk: The creamy base that makes this curry irresistibly rich and smooth.
- Lime: Offers a bright, tangy finish that wakes up the palate.
- Brown sugar: A touch of sweetness to balance the spices and acidity.
- Fish sauce (optional): Adds an extra layer of umami depth if you’re up for it.
- Cilantro and/or basil: Fresh herbs to garnish, adding vibrant color and fragrance.
- Chopped peanuts or cashews (optional): For a delightful crunchy texture topping.
- Coconut oil: Used for sautéing, enhancing the coconut flavor throughout.
- Cooked rice and naan: Perfect accompaniments to soak up every last bit of sauce.
- Additional lime wedges: To squeeze on top just before eating for a zesty boost.
How to Make Coconut Chicken Curry Recipe
Step 1: Prep the Ingredients
Start by dicing the onion finely, mincing the garlic cloves, and peeling the ginger to chop it into tiny pieces—these aromatics are the flavor foundation for your curry. Slice the red bell pepper into long strips, then cut those strips in half horizontally to create perfect bite-sized pieces that cook evenly with the chicken.
Step 2: Sauté Aromatics and Spices
Heat 2 tablespoons of coconut oil in a large, deep skillet over medium-high heat. Add the diced onion and sauté until it turns golden and soft, about 3 to 5 minutes. Then toss in the garlic and ginger, stirring to coat them in the fragrant oil. Lower the heat to medium-low and sprinkle in your yellow curry powder, red curry paste, and ground coriander. Cook this mixture, stirring often, for 2 to 3 minutes until the spices bloom and your kitchen fills with an intoxicating aroma.
Step 3: Cook the Peppers and Chicken
Raise the heat back to medium-high and stir in the remaining tablespoon of coconut oil along with the sliced red bell pepper. Give everything a quick toss for 1 to 2 minutes. Then add your chicken pieces, seasoning them generously with salt and pepper. Cook while stirring frequently, allowing the chicken to brown on all sides but not fully cook through yet; this usually takes about 4 to 5 minutes.
Step 4: Add Coconut Milk and Simmer
Pour in the full-fat coconut milk, then squeeze in 1 tablespoon of fresh lime juice and sprinkle the brown sugar over the top. Stir everything together carefully and let the curry simmer gently. Cook for about 8 to 10 minutes until the chicken is completely cooked through (check that juices run clear or internal temperature hits 165°F), and the sauce thickens slightly into a creamy, dreamy consistency. If you want to add a savory umami kick, stir in 2 teaspoons of fish sauce at this point.
Step 5: Finish With Fresh Herbs and Garnish
Turn off the heat and fold in freshly chopped cilantro and basil for a fragrant finish. You’re now ready to dish out your warm, comforting Coconut Chicken Curry Recipe, garnished with crunchy chopped peanuts or cashews if you like a little textural contrast.
How to Serve Coconut Chicken Curry Recipe
Garnishes
Fresh herbs like cilantro and basil aren’t just pretty; they add brightness and a fresh herbal note that perfectly complements the richness of the curry. A sprinkle of chopped peanuts or cashews provides a satisfying crunch, while lime wedges offer zesty brightness that you can squeeze over the curry just before eating for a lively, fresh finish.
Side Dishes
This curry is a superstar served alongside fluffy white or jasmine rice, which soaks up the creamy sauce beautifully and balances the intensity of the spices. Soft, warm naan bread also makes a fantastic side, perfect for scooping up every last bit, making your meal feel even more comforting and satisfying.
Creative Ways to Present
For a stunning presentation that wows your guests, serve the curry in individual bowls topped with a generous handful of fresh herbs, nuts, and a lime wedge on the side. You can also garnish with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for an extra touch of elegance and texture. Consider layering the curry over a bed of colorful steamed vegetables for a vibrant, wholesome twist.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Chicken Curry Recipe is a great candidate for storing. Transfer the cooled curry to an airtight container and refrigerate for up to 3 days. The flavors continue to meld over time, making the curry taste even better the next day.
Freezing
If you want to keep this curry for longer, it freezes wonderfully. Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Thaw overnight in the fridge for best results before reheating gently.
Reheating
Reheat your leftover curry slowly on the stovetop over low heat, stirring occasionally to prevent sticking or burning. You might want to add a splash of water or coconut milk to loosen the sauce if it thickened too much. Microwave reheating works too but stir midway through for even warming.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in the Coconut Chicken Curry Recipe because they stay tender and juicy even after simmering, adding an extra layer of richness.
Is fish sauce necessary for this recipe?
No, fish sauce is optional, but it adds a savory umami depth that enhances the overall flavor. If you prefer to skip it, the curry will still taste delicious and balanced.
How spicy is this Coconut Chicken Curry Recipe?
The curry has a gentle warmth from the yellow and red curry paste but isn’t overly spicy. You can always adjust the amount of red curry paste to suit your heat preference.
Can I make this recipe vegan?
To make a vegan version, simply swap the chicken for tofu or hearty vegetables like cauliflower and mushrooms, and omit the fish sauce, or use a vegan alternative. The coconut milk keeps it nice and creamy.
What’s the best rice to serve with this curry?
Jasmine rice is a classic and perfect choice due to its fragrant aroma and slightly sticky texture that complements the creamy sauce. Basmati rice or even brown rice can work well too.
Final Thoughts
This Coconut Chicken Curry Recipe has quickly become one of my favorite go-to dishes whenever I want something both comforting and full of flavor without a lot of fuss. It’s simple to make but feels special enough for any occasion, and I’m sure once you try it, you’ll be making it again and again too. So go ahead, dive into those warm coconutty spices, and enjoy every spoonful!
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Coconut Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Description
This Coconut Chicken Curry recipe is a vibrant and flavorful dish that combines tender chicken pieces simmered in a rich, creamy coconut milk sauce infused with aromatic spices. Featuring a blend of yellow and red curry pastes, fresh ginger, garlic, and a hint of lime and brown sugar, this curry delivers a perfect balance of savory, spicy, and slightly sweet flavors. Garnished with fresh cilantro, basil, and optional crunchy nuts, it’s a comforting and satisfying meal easily served over rice or with naan bread.
Ingredients
For the Curry
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tablespoons finely minced ginger (from a 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper, sliced into long vertical strips then halved horizontally
- 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 (juice of 1 tablespoon for cooking, additional wedges for garnish)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional, for topping)
- 3 tablespoons coconut oil, divided
For Serving
- Cooked rice
- Naan bread
Instructions
- Prep the ingredients: Dice the onion, mince the garlic, and peel then finely mince the ginger. Slice the red bell pepper into long vertical strips, then cut those strips in half horizontally for manageable pieces.
- Heat oil and sauté aromatics: In a large deep skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the diced onion and sauté 3–5 minutes until golden and translucent. Add the minced garlic and ginger, stirring to coat in the oil. Reduce the heat to low and stir in the yellow curry powder, red curry paste, and ground coriander. Cook while stirring often for 2–3 minutes until the spices become fragrant.
- Cook the pepper and chicken: Return the heat to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir-fry for 1–2 minutes to soften slightly. Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook while stirring often for about 4–5 minutes, browning the chicken on both sides but not cooking it fully through.
- Add liquids and simmer: Pour in the can of full-fat coconut milk. Add 1 tablespoon of fresh lime juice and 1 to 2 tablespoons of brown sugar. Stir well to combine. Continue cooking, allowing the chicken to finish cooking through—juices running clear and reaching an internal temperature of 165°F—and the sauce to thicken slightly, about 8–10 minutes. If desired, stir in 2 teaspoons of fish sauce to enhance the umami flavor.
- Finish and serve: Garnish the curry with chopped cilantro and/or basil. Serve the hot curry over cooked rice or with warm naan bread. Add lime wedges on the side for squeezing and top with chopped peanuts or cashews if using for added texture and flavor.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs will be juicier and more flavorful.
- Adjust the amount of red curry paste according to your preferred spice level.
- Fish sauce is optional but adds depth; vegetarian substitutes such as soy sauce can be used if preferred.
- To make this dish gluten-free, ensure your curry paste does not contain gluten additives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a lighter version, use light coconut milk but the sauce will be less creamy.
- Serve with basmati or jasmine rice for authentic pairing or any rice of your choice.
