Coconut Chicken Curry
A vibrant, aromatic dish featuring tender chicken in a creamy coconut milk base infused with zesty spices, perfect for family dinners or gatherings.
Ingredients
For the base
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced (approximately 1 and 1/2 teaspoons)
- 2 tablespoons ginger, finely minced (from a 1 and 1/2-inch piece)
Spices and seasonings
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste adjust based on spice preference
- 2 teaspoons ground coriander
Main ingredients
- 1 large red bell pepper, thinly sliced
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 13.5-ounce can full-fat coconut milk for creamy consistency
- 1 lime juiced
- 1 to 2 tablespoons brown sugar adjust for sweetness
- 2 teaspoons fish sauce (optional)
Garnishes
- 1/4 cup cilantro and/or basil, diced for freshness
- Chopped peanuts or cashews (optional for garnish)
Instructions
Preparation
- Dice the onion, mince the garlic and ginger, and thinly slice the red bell pepper.
Cooking the base
- In a large deep skillet, heat 2 tablespoons of coconut oil over medium-high heat.
- Add the diced onion and sauté for 3-5 minutes until golden and fragrant.
- Incorporate the minced garlic and ginger, stirring well to coat them in the oil. Lower the heat and add the yellow curry powder, red curry paste, and ground coriander, stirring frequently for 2-3 minutes until fragrant.
Adding ingredients
- Increase the heat back to medium-high, adding the remaining coconut oil along with the sliced red bell pepper. Stir for 1-2 minutes until the bell pepper starts to soften.
- Add the chicken pieces to the skillet, seasoning generously with salt and pepper. Sauté for approximately 4-5 minutes until browned on both sides.
- Pour in the coconut milk, lime juice and brown sugar, and stir well. Allow the curry to simmer until the chicken is fully cooked, about 5-7 minutes.
- Optional: Stir in the fish sauce for additional depth of flavor.
Serving
- Serve over rice or with naan bread, garnished with chopped cilantro, basil, and crushed peanuts or cashews, with lime wedges on the side.
Notes
Coconut Chicken Curry can be made in advance and tastes even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage.