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
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 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.
