Description
This flavorful Coconut Chicken Curry is a rich, aromatic dish that combines tender chicken pieces with a vibrant blend of spices, creamy coconut milk, and fresh herbs. Perfectly balanced with a hint of sweetness and tanginess, it’s served best over rice or with naan for a satisfying meal in just 35 minutes.
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 and 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 plus 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 Cooking
- 3 tablespoons coconut oil, divided
- Additional cooked rice and naan for serving
Instructions
- Prep the ingredients: Dice the onion, mince the garlic, and peel and finely mince the ginger. Slice the red bell pepper into long vertical strips and then cut those strips in half horizontally to prepare for cooking.
- 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 for 3 to 5 minutes until golden and translucent. Add the minced garlic and ginger, stirring to coat them in the oil and soften their flavors.
- Add spices and cook until fragrant: Reduce the heat to low and add the yellow curry powder, red curry paste, and ground coriander. Stir frequently and cook for 2 to 3 minutes, allowing the spices to release their aroma and deepen the curry base.
- Cook the pepper and chicken: Increase the heat back to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir-fry the pepper for 1 to 2 minutes to slightly soften. Add the chicken pieces and season with salt and pepper. Cook, stirring often, for around 4 to 5 minutes until the chicken is browned on all sides but not cooked through.
- Add liquids and simmer: Pour in the full-fat coconut milk, then add 1 tablespoon of fresh lime juice and the brown sugar. Stir well to combine everything thoroughly. Simmer the curry for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the sauce slightly thickens. Optionally, stir in 2 teaspoons of fish sauce for enhanced umami flavor.
- Finish and serve: Remove from heat and garnish the curry with chopped cilantro and/or basil. Serve hot over cooked rice or with naan bread. Provide lime wedges on the side, and optionally top the curry with chopped peanuts or cashews for extra texture and flavor.
Notes
- For a spicier curry, increase the amount of red curry paste.
- Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
- Fish sauce is optional but adds depth and authentic umami; omit for a vegetarian adaptation but replace chicken with tofu or vegetables.
- Serve with jasmine rice or basmati rice for best results.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
