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
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 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
