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Coconut Chicken Curry Recipe

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★★★★★

4.5 from 80 reviews

This Coconut Chicken Curry is a rich and flavorful dish combining tender chicken pieces simmered in a fragrant blend of coconut milk, red and yellow curry spices, garlic, and ginger. Enhanced with fresh lime juice and optional fish sauce, it offers a perfect balance of creamy, spicy, and tangy notes. Ideal for serving over rice or with naan, it is a satisfying meal with vibrant Thai-inspired flavors.

Ingredients

Scale

Oils and Aromatics

  • 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)

Spices and Pastes

  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (Thai Kitchen recommended; adjust to spice preference)
  • 2 teaspoons ground coriander

Produce

  • 1 large red bell pepper, thinly sliced into strips and halved
  • 1 lime (for juice and serving)
  • 1/4 cup cilantro and/or basil, diced (for garnish)

Proteins

  • 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces

Other Ingredients

  • 1 (13.5-ounce) can full-fat coconut milk (not lite)
  • 1 to 2 tablespoons brown sugar (to taste)
  • 2 teaspoons fish sauce (optional)
  • Salt and pepper (approximately 1 teaspoon fine sea salt, 1/2 teaspoon black pepper)
  • Chopped peanuts or cashews (optional, for garnish)

Instructions

  1. Prep Ingredients: Dice the onion, mince the garlic and ginger finely using a spoon or vegetable peeler to peel the ginger first. Thinly slice the red bell pepper into long strips, then cut these strips in half horizontally for bite-sized pieces.
  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 minced garlic and ginger, stirring to coat with oil.
  3. Add Spices: Lower the heat to low and add yellow curry powder, red curry paste, and ground coriander. Stir continuously for 2 to 3 minutes, allowing the spices to toast lightly and become fragrant.
  4. Add Chicken and Pepper: Increase heat back to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper, stirring for 1 to 2 minutes. Then add the chicken pieces, seasoning with salt and pepper. Cook, stirring often, until the chicken is browned on both sides but not fully cooked, about 4 to 5 minutes.
  5. Simmer Curry: Pour in the full-fat coconut milk, add 1 tablespoon of fresh lime juice, and brown sugar to taste (start with 1 tablespoon). Stir well and continue cooking until the chicken is cooked through (165°F internal temperature) and the curry thickens slightly, about 5 to 7 minutes. Optionally stir in fish sauce for added umami.
  6. Serve and Garnish: Serve the coconut chicken curry over cooked rice or with naan bread. Garnish plates with diced cilantro and/or basil and chopped peanuts or cashews. Provide lime wedges on the side for extra brightness as desired.

Notes

  • Serving suggestions include steamed jasmine rice or naan bread to complement the rich coconut curry.
  • The curry thickens as it simmers; if it appears too thin, cook a few minutes longer to reduce the liquid.
  • Adjust the amount of red curry paste to control spice level according to preference.
  • Using boneless, skinless chicken thighs will yield a juicier texture compared to breast.
  • For a vegetarian version, substitute chicken with tofu or vegetables and use vegetarian-friendly curry paste and fish sauce alternatives.

Keywords: Coconut Chicken Curry, Thai Curry, Red Curry Paste, Coconut Milk Curry, Easy Chicken Curry, Spicy Chicken Curry, Comfort Food

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