If you are craving a dish that brings warmth, vibrant flavors, and a creamy texture all in one pot, this Coconut Chicken Curry Recipe is exactly what you need. It’s a delightful blend of tender chicken simmered in rich coconut milk infused with fragrant spices and fresh herbs. Whether you’re looking for a comforting family dinner or an impressive meal to share with friends, this recipe has the perfect balance of sweet, savory, and tangy notes that will have everyone asking for seconds. Let’s dive into making this soul-satisfying favorite that you can easily whip up any day of the week.
Ingredients You’ll Need
Every great dish starts with a handful of simple but carefully chosen ingredients, and this Coconut Chicken Curry Recipe is no different. Each item plays a vital role: from the aromatic garlic and ginger that build the foundation, to the creamy coconut milk that rounds everything out.
- 1/2 medium yellow onion, diced: Adds sweetness and a lovely base flavor to the curry.
- 3 cloves garlic, minced: Provides a pungent, warming kick that’s essential in curry cooking.
- 2 tablespoons finely minced ginger: Lends a fresh, zesty brightness to balance the richness.
- 2 teaspoons yellow curry powder: Introduces a deep, earthy note and golden color.
- 3 tablespoons red curry paste: Brings complexity with layers of chili heat and fragrant spices.
- 2 teaspoons ground coriander: Offers a citrusy undertone that enhances the overall flavor.
- 1 large red bell pepper: Adds sweetness and vibrant color, plus a pleasant crunch.
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces: Tender protein soaking up all the curry goodness.
- Salt and pepper to taste: Simple seasoning to amplify natural flavors.
- 1 (13.5-ounce) can full-fat coconut milk: The heart of the dish, giving creamy texture and tropical flavor.
- 1 lime: For fresh citrus juice that brightens and balances the curry.
- 1 to 2 tablespoons brown sugar: Adds subtle sweetness to round out the spices.
- 2 teaspoons fish sauce (optional): Introduces a savory umami boost for a more complex flavor.
- 1/4 cup chopped cilantro and/or basil: Fresh herbs for a fragrant finish.
- Chopped peanuts or cashews (optional): Provide delightful texture contrast and nutty flavor.
- 3 tablespoons coconut oil, divided: For sautéing and enhancing the coconut aroma.
- Additional cooked rice and naan for serving: Perfect starchy sides to soak up the luscious sauce.
- Additional lime wedges for garnish: To add an extra zing at the table.
How to Make Coconut Chicken Curry Recipe
Step 1: Prep Your Ingredients
Start by dicing the onion finely, mincing the garlic cloves, and peeling and mincing the ginger as well. Slice the red bell pepper into long strips and then cut those strips in half horizontally to create manageable bite-sized pieces for the curry. Getting these steps done first makes cooking a smooth and joyful process.
Step 2: Sauté Aromatics
Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Toss in your diced onion and sauté for 3 to 5 minutes until the pieces turn golden and release their natural sweetness. Add the garlic and ginger next, stirring to coat them well with the oil. Lower the heat to low and sprinkle in the yellow curry powder, red curry paste, and ground coriander. Cook everything while stirring frequently for about 2 to 3 minutes until the aromatic spices release their mouthwatering scent and deepen in color.
Step 3: Cook the Pepper and Chicken
Crank the heat back up to medium-high, then add the remaining tablespoon of coconut oil. Stir in the sliced red bell pepper and cook for 1 to 2 minutes to slightly soften but keep its crunch. Add the chicken pieces to the pan and season with salt and pepper. Cook while stirring often for around 4 to 5 minutes. You want to brown the chicken on all sides without fully cooking it because it will finish cooking in the sauce later.
Step 4: Add Liquids and Simmer
Next comes the creamy, dreamy part. Pour in the full-fat coconut milk, squeeze in one tablespoon of lime juice, and add the brown sugar. Stir everything together until thoroughly combined. Let the curry simmer gently for 8 to 10 minutes until the chicken is cooked through—juice should run clear and the internal temperature should reach 165°F—and the sauce thickens slightly. If you like an extra depth of flavor, stir in the optional fish sauce right before finishing.
Step 5: Finish and Garnish
Once the curry is bubbling and your kitchen smells irresistible, remove from heat and sprinkle the chopped cilantro and/or basil on top for a fresh herbal lift. Serve this Coconut Chicken Curry Recipe piping hot over bowls of cooked rice or alongside warm naan bread. If you want to take it a notch higher, scatter some chopped peanuts or cashews over the top for a satisfying crunch.
How to Serve Coconut Chicken Curry Recipe
Garnishes
Garnishing your Coconut Chicken Curry Recipe is where presentation meets extra flavor. Fresh cilantro or basil adds a brilliant green pop and a fragrant lift. Nuts like peanuts or cashews bring delightful texture that contrasts the soft curry perfectly. And don’t forget the lime wedges — a quick squeeze of fresh lime juice brightens every bite with a punch of acidity!
Side Dishes
This curry is a star but shines even brighter when paired with the right sides. Fluffy white or jasmine rice is a classic companion because it soaks up the luscious sauce effortlessly. Warm naan bread is another favorite, allowing you to scoop up every last silky bit. For a veggie boost, steamed greens or a simple cucumber salad add crispness that balances the rich curry.
Creative Ways to Present
Want to impress your guests or just elevate a weeknight dinner? Try serving the curry in mini coconut shells or colorful bowls to echo the tropical vibe. Layered plating with a bed of fragrant rice topped with the curry and garnished carefully with herbs and nuts turns your meal into a feast for the eyes and palate. For potluck-style sharing, keep the curry warm in a slow cooker and let everyone serve themselves with rice and flatbreads on the side.
Make Ahead and Storage
Storing Leftovers
This Coconut Chicken Curry Recipe makes fantastic leftovers. Store any unused curry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld beautifully overnight, making your next meal tastier than the first.
Freezing
If you want to enjoy this dish later on, it freezes wonderfully. Transfer cooled curry into freezer-safe containers and freeze for up to 2 months. When you’re ready, thaw the curry overnight in the fridge for the best texture and flavor.
Reheating
To reheat, warm the curry gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You can add a splash of water or coconut milk if it feels too thick. Avoid reheating on high heat to preserve the smooth, creamy texture and vibrant flavors of the coconut chicken curry.
FAQs
Can I use chicken thighs instead of chicken breast for this recipe?
Absolutely! Chicken thighs are a great choice because they stay juicy and tender during cooking. They also add a richer flavor that complements the coconut curry beautifully. Just cut them into similar size pieces to ensure even cooking.
Is it possible to make this Coconut Chicken Curry Recipe vegetarian?
Yes! Simply swap the chicken for firm tofu, chickpeas, or your favorite vegetables like cauliflower and sweet potatoes. Adjust cooking times accordingly and you will still have a deeply satisfying vegetarian curry.
Do I have to use fish sauce?
Fish sauce is optional but highly recommended if you enjoy extra umami depth. If you prefer to avoid it, you can substitute with soy sauce or tamari for a vegetarian-friendly option that still adds savory richness.
What type of rice pairs best with Coconut Chicken Curry Recipe?
Jasmine rice is a perfect choice because of its fragrant aroma and slightly sticky texture, which pairs wonderfully with the creamy sauce. Basmati rice or even brown rice are great alternatives depending on your preference.
Can I make this recipe spicier?
Definitely! You can add more red curry paste or include finely chopped fresh chilis during seasoning to increase the heat. Adjust gradually until you reach your desired spice level without overpowering the other flavors.
Final Thoughts
This Coconut Chicken Curry Recipe is such a joy to make and even more satisfying to eat. It’s filled with layers of flavor and comforting creaminess that everyone will love. Give it a try, invite your favorite people, and watch as this dish becomes a cherished part of your weekly rotation.
Print
Coconut Chicken Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A vibrant and creamy Coconut Chicken Curry featuring tender chicken simmered in rich coconut milk infused with yellow and red curry spices, fresh ginger, garlic, and fragrant herbs. This easy-to-make dish is perfect for a flavorful weeknight dinner, served over rice or with naan for a satisfying meal.
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 strips and cut in half 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
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional)
Additional
- 3 tablespoons coconut oil, divided
- Cooked rice and naan for serving
- Additional lime wedges for garnish
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 cut those strips in half horizontally for bite-sized pieces.
- Heat oil and sauté aromatics: In a large deep skillet, heat 2 tablespoons coconut oil over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden and softened. Add minced garlic and ginger, stirring to coat them with oil.
- Add spices: Reduce heat to low, then add yellow curry powder, red curry paste, and ground coriander. Cook while stirring frequently for 2–3 minutes until the spices are fragrant and well combined with the aromatics.
- Cook the pepper and chicken: Increase heat back to medium-high and add the remaining 1 tablespoon of coconut oil to the skillet. Add the sliced red bell pepper and stir for 1–2 minutes to soften slightly. Add the chicken pieces, season with salt and pepper, and cook, stirring often, for about 4–5 minutes until the chicken browns on both sides but is not fully cooked through.
- Add liquids and simmer: Pour in the full can of coconut milk, squeeze in 1 tablespoon of lime juice, and add brown sugar. Stir well to combine all ingredients. Let the curry simmer for 8–10 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature 165°F) and the sauce thickens slightly. Optionally, stir in fish sauce to add umami flavor.
- Finish and serve: Remove from heat and garnish with chopped cilantro and/or basil. Serve the curry hot over cooked rice or alongside naan bread. Offer additional lime wedges for squeezing, and sprinkle with chopped peanuts or cashews if desired for extra texture and flavor.
Notes
- Use chicken thighs for a juicier, more flavorful curry, or chicken breasts for a leaner option.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fish sauce is optional but enhances the umami depth of the curry.
- Leftover curry keeps well refrigerated for up to 3 days and tastes great reheated.
- Serve with jasmine rice or naan to soak up the delicious sauce.
- For a vegetarian version, substitute chicken with firm tofu or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
