Description

This Coconut Chicken Curry is a delightful and flavorful dish that combines tender chicken pieces simmered in a rich, creamy coconut milk curry infused with aromatic spices like yellow curry powder, red curry paste, coriander, garlic, and ginger. It offers a balanced blend of savory, spicy, and slightly sweet flavors, making it a perfect weeknight meal served over rice or with naan bread.

Ingredients

Scale

Spices 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)
2 teaspoons yellow curry powder
3 tablespoons red curry paste (adjust for spice level)
2 teaspoons ground coriander
Salt and pepper (1 teaspoon fine sea salt, 1/2 teaspoon black pepper)

Main Ingredients

1 large red bell pepper, thinly sliced into strips and halved horizontally
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
1 (13.5-ounce) can full-fat coconut milk (not lite)

Finishing Touches

1 lime (juice of 1 tablespoon)
1 to 2 tablespoons brown sugar (to taste, start with 1 tablespoon)
2 teaspoons fish sauce (optional)
1/4 cup chopped cilantro and/or basil
Chopped peanuts or cashews (optional)

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Instructions

Prep Ingredients: Begin by dicing the onion to roughly 1/2 cup in size, mincing the garlic cloves, and finely mincing the peeled ginger. Using a spoon or vegetable peeler makes peeling ginger easier. Then, slice the red bell pepper into long vertical strips and cut these strips in half horizontally to create manageable pieces for cooking.
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 the onions begin to turn golden. Add the minced garlic and ginger, stirring to coat them in the oil evenly. Reduce the heat to low and stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2 to 3 minutes, stirring frequently, until the spices are lightly toasted and fragrant.
Add Chicken and Peppers: Increase the heat back to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell peppers to the skillet. Stir for 1 to 2 minutes to soften the peppers slightly. Then add the chicken pieces and sprinkle with salt and pepper (about 1 teaspoon salt and 1/2 teaspoon pepper). Cook, stirring often, for 4 to 5 minutes, allowing the chicken to brown on all sides but not fully cook through.
Simmer with Coconut Milk: Pour in the full can of coconut milk, followed by 1 tablespoon of fresh lime juice and 1 tablespoon of brown sugar. Stir well to combine all ingredients. Continue cooking until the chicken is fully cooked through, with juices running clear and reaching an internal temperature of 165°F, and the curry thickens slightly. Adjust sweetness by adding more brown sugar if desired. If using, stir in the fish sauce to add depth to the flavor.
Serve and Garnish: Serve the coconut chicken curry hot over cooked rice and/or with warm naan bread. Garnish each serving with chopped fresh cilantro, basil, and optionally crushed peanuts or cashews for added texture. Offer additional lime wedges on the side for extra brightness.

Notes

The curry can be served over jasmine or basmati rice for a classic pairing, or with naan bread to soak up the sauce.
Ensure chicken is cooked to an internal temperature of 165°F to guarantee safety and optimal texture.
Adjust red curry paste quantity to vary the heat level according to your preference.
Use full-fat coconut milk for a richer, creamier curry; lite versions will result in a thinner sauce.
Fish sauce is optional but recommended for authentic depth of flavor; omit for vegetarian or pescatarian adaptations.