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There’s nothing quite as comforting and vibrant as a richly spiced curry, and this Coconut Chicken Curry Recipe truly hits all the right notes. It’s a beautiful marriage of creamy coconut milk, bold curry spices, and tender chicken, balanced with a bright splash of lime and the fresh crunch of herbs and nuts. This dish is perfect for any night you crave something warm, flavorful, and downright satisfying with a little bit of elegance on your plate.
Ingredients You’ll Need
The magic of this Coconut Chicken Curry Recipe lies in its simple yet essential ingredients. Each component plays a role in layering flavors, adding texture, and bringing vibrant color that makes the dish as inviting to eat as it is to look at.
- Yellow onion (1/2 medium, diced): Builds a sweet and savory foundation for the curry base.
- Garlic (3 cloves, minced): Adds depth and that irresistible aromatic punch.
- Fresh ginger (2 tablespoons, finely minced): Brings a zesty warmth that complements the spices perfectly.
- Yellow curry powder (2 teaspoons): The classic blend that ties the flavors together with subtle earthiness.
- Red curry paste (3 tablespoons): Gives this curry a lively heat and vibrant color.
- Ground coriander (2 teaspoons): Offers a hint of citrus and mild sweetness to balance spices.
- Red bell pepper (1 large): Adds a crisp texture and a burst of bright color.
- Chicken breast or thighs (1 pound, cut into 1-inch pieces): Tender protein that soaks up the curry flavors beautifully.
- Salt and pepper to taste: Essential for seasoning each element perfectly.
- Full-fat coconut milk (1 13.5-ounce can): The creamy heart of the dish that enriches every bite.
- Lime (1, juiced): Brings bright acidity to awaken all the spices.
- Brown sugar (1-2 tablespoons): Balances heat and acidity with gentle sweetness.
- Fish sauce (2 teaspoons, optional): A secret umami booster that elevates the savory depth.
- Fresh cilantro and/or basil (1/4 cup, chopped): Adds herbal freshness and vibrant green color.
- Chopped peanuts or cashews (optional): For extra crunch and nutty contrast on top.
- Coconut oil (3 tablespoons, divided): Perfect for sautéing and accentuating coconut flavor.
- Additional cooked rice and naan: Ideal accompaniments for soaking up the luscious curry sauce.
- Extra lime wedges: To squeeze over the finished dish for a final citrusy lift.
How to Make Coconut Chicken Curry Recipe
Step 1: Prep Your Aromatics and Vegetables
Start by dicing the onion, mincing the garlic, and peeling and finely mincing the fresh ginger. Then slice the red bell pepper into long vertical strips and cut those strips in half horizontally. These fresh ingredients lay the flavorful groundwork for your curry’s sauce.
Step 2: Build the Flavor Base
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 it turns a lovely golden color, releasing its sweetness. Toss in the garlic and ginger, stirring to coat everything in the fragrant oil. Then reduce the heat to low and sprinkle in the yellow curry powder, red curry paste, and ground coriander. Cook for 2 to 3 minutes, stirring often, until the spices become wonderfully fragrant and their oils bloom.
Step 3: Add Peppers and Chicken
Turn the heat back up to medium-high and add the remaining tablespoon of coconut oil. Introduce the sliced red bell pepper to the skillet, stirring for 1 to 2 minutes to infuse a subtle crunch and sweetness. Now add the chicken pieces, seasoning them generously with salt and pepper. Cook the chicken, stirring frequently, until it’s browned on all sides but not fully cooked through, about 4 to 5 minutes. This step locks in juiciness and flavor.
Step 4: Simmer in Coconut Milk
Pour in the full-fat coconut milk, then squeeze in 1 tablespoon of fresh lime juice along with the brown sugar. Stir everything together and bring to a gentle simmer. Allow the chicken to finish cooking in the rich sauce, about 8 to 10 minutes, until the juices run clear and the internal temperature reaches 165°F. As the sauce thickens slightly, consider stirring in 2 teaspoons of fish sauce for that extra umami oomph if you’re using it.
Step 5: Finish with Fresh Herbs and Nuts
Off the heat, sprinkle the curry with chopped cilantro and fresh basil for a burst of freshness and herby brightness. For a delightful textural contrast, scatter some chopped peanuts or cashews on top if you like. Your Coconut Chicken Curry Recipe is now ready for serving!
How to Serve Coconut Chicken Curry Recipe
Garnishes
A finishing touch of fresh cilantro and basil brings an herbal lift that complements the curry’s warmth. Sprinkle chopped nuts over the top to add a satisfying crunch and subtle nuttiness that contrasts beautifully with the creamy sauce.
Side Dishes
This curry shines when paired with fluffy steamed rice or warm, soft naan. The rice absorbs the luscious sauce, making every bite harmonious and comforting. Naan provides a soft, tearable bread perfect for scooping up curry and savoring every spoonful.
Creative Ways to Present
For a special gathering, serve the curry in a rustic bowl with vibrant accompaniments like thinly sliced fresh chili or edible flowers for a pop of color. Arrange fresh lime wedges on the side, inviting guests to add their own citrus touch. For a casual twist, try serving the curry over quinoa or cauliflower rice to keep it light and nutritious.
Make Ahead and Storage
Storing Leftovers
Place any leftover coconut chicken curry in an airtight container and store it in the refrigerator for up to 3 days. The flavors can deepen overnight, making your next meal just as tasty and easy to enjoy.
Freezing
This Coconut Chicken Curry Recipe freezes wonderfully. Transfer cooled curry into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. Defrost overnight in the fridge before reheating to keep the texture and flavors intact.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally until warmed through to avoid breaking the creamy coconut sauce. If the sauce feels too thick, add a splash of water or coconut milk to bring it back to the perfect consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are an excellent choice because they stay juicy and tender during cooking, adding richness that complements the creamy coconut sauce perfectly.
Is this recipe spicy?
The heat level is moderate thanks to the red curry paste, but feel free to adjust the amount to your taste. Adding fresh chilies can amp up the spice, while reducing the paste lowers it.
Can I make this recipe dairy-free?
Yes! This recipe is naturally dairy-free because the creaminess comes from coconut milk, making it an ideal choice for anyone avoiding dairy.
What can I substitute for fish sauce?
If you want to skip fish sauce, a splash of soy sauce or tamari adds a similar umami depth without the seafood notes. You can also simply omit it if preferred.
Can I prepare this curry ahead of time?
Definitely. The flavors often deepen if made a few hours or even a day ahead. Just reheat gently before serving and add fresh herbs at the last moment for vibrant freshness.
Final Thoughts
This Coconut Chicken Curry Recipe is more than just dinner; it’s a warm, vibrant hug after a busy day. The balance of creamy coconut, bold spices, tender chicken, and fresh garnishes makes for a truly memorable meal you’ll want to revisit again and again. I can’t wait for you to try it and see how easily it becomes a favorite in your kitchen!
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Print
Coconut Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This vibrant Coconut Chicken Curry is a rich and flavorful dish combining tender chicken pieces simmered in a fragrant sauce made with coconut milk, red and yellow curry pastes, ginger, garlic, and coriander. Enhanced with the sweetness of brown sugar and the tang of lime, it offers a perfect balance of creamy, spicy, and fresh flavors. Served best over steamed rice or with warm naan, garnished with fresh herbs and crunchy nuts, it’s an easy and comforting meal perfect for any weeknight dinner.
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 long vertical strips and halved 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 (juice of 1 tablespoon)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional)
- 3 tablespoons coconut oil, divided
For Serving
- Additional cooked rice
- Naan bread
- Additional lime wedges for garnish
Instructions
- Prepare the vegetables: Dice the onion, mince the garlic, and finely mince the ginger. Slice the red bell pepper into long vertical strips and cut those strips in half horizontally to create manageable pieces.
- Sauté aromatics and spices: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden brown. Add the minced garlic and ginger, stirring to coat them in the oil. Reduce heat to low and mix in the yellow curry powder, red curry paste, and ground coriander. Cook while stirring frequently for 2–3 minutes until the spices are fragrant.
- Cook the chicken and peppers: Increase the heat back to medium-high and add the remaining 1 tablespoon of coconut oil along with the sliced red bell pepper. Stir for 1–2 minutes to start softening the peppers. Add the chicken pieces, seasoning them with salt and pepper. Cook while stirring often for about 4–5 minutes, browning the chicken on all sides but not cooking through.
- Simmer with coconut milk: Pour in the coconut milk, then add 1 tablespoon of fresh lime juice and the brown sugar. Stir well to combine and simmer the mixture for 8–10 minutes, or until the chicken is fully cooked through (juices run clear, internal temperature reaches 165°F) and the sauce has thickened slightly. For added depth of flavor, optionally stir in fish sauce at this point.
- Garnish and serve: Remove from heat and garnish the curry with chopped cilantro and/or basil. Serve the curry hot over cooked rice or alongside warm naan bread, with lime wedges on the side for extra tang. Optionally, sprinkle chopped peanuts or cashews on top for a crunchy texture.
Notes
- Use boneless, skinless chicken thighs for juicier meat or chicken breasts for a leaner option.
- Adjust the amount of red curry paste based on your preferred spice level.
- Fish sauce adds umami but can be omitted for a vegetarian version if substituting chicken with tofu.
- Garnish with fresh herbs and nuts enhances texture and freshness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Serve with steamed jasmine rice or your favorite grain to soak up the delicious sauce.
