Description
A rich and flavorful Coconut Chicken Curry featuring tender chicken pieces simmered in a fragrant blend of yellow and red curry spices, coconut milk, and fresh aromatics. This dish combines onion, garlic, ginger, and bell pepper with vibrant herbs and optional fish sauce for umami depth, served over rice or with naan for a satisfying meal.
Ingredients
Scale
For the Curry
- 1/2 medium yellow onion, diced
- 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, then 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, juiced (about 1 tablespoon juice)
- 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
- Additional cooked rice and naan for serving
- Additional lime wedges for garnish
Instructions
- Prepare Aromatics and Veggies: Dice the onion, mince the garlic, and peel and finely mince the ginger. Slice the red bell pepper into long vertical strips and then cut those strips in half horizontally. Set aside.
- Sauté Aromatics and Spices: In a large deep skillet, heat 2 tablespoons coconut oil over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until golden and soft. Add the minced garlic and ginger, stirring to coat with oil. Reduce heat to low and add yellow curry powder, red curry paste, and ground coriander. Cook, stirring frequently, for 2 to 3 minutes until the spices become fragrant.
- Cook Bell Pepper and Chicken: Increase heat back to medium-high. Add remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1 to 2 minutes to slightly soften. Add the chicken pieces and season generously with salt and pepper. Cook, stirring often, for about 4 to 5 minutes until the chicken is browned on all sides but not fully cooked through.
- Simmer in Coconut Sauce: Pour in the full can of coconut milk. Add lime juice and brown sugar, stirring well to combine. Simmer the mixture, cooking the chicken fully until the internal temperature reaches 165°F and the sauce thickens slightly, about 8 to 10 minutes. Optionally, stir in fish sauce to add depth of flavor.
- Finish and Serve: Remove from heat and garnish with chopped cilantro and basil. Serve the curry hot over cooked rice or with naan bread, garnished with lime wedges and topped with chopped peanuts or cashews if desired.
Notes
- Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
- Adjust the amount of red curry paste according to your preferred spice level.
- For a dairy-free and gluten-free meal, this recipe uses only coconut oil and coconut milk.
- Fish sauce is optional and can be omitted for a vegetarian adaptation, though this recipe contains chicken.
- Garnishing with fresh herbs and nuts adds texture and freshness to the dish.
- Check the internal temperature of chicken using a meat thermometer to ensure safety.
