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
Scale
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.
