Description
This Coconut Chicken Curry is a flavorful and creamy dish featuring tender chicken pieces simmered in a rich coconut milk base infused with aromatic spices, fresh herbs, and a touch of sweetness. Perfect for a comforting dinner served over basmati rice or with naan bread.
Ingredients
Units
Scale
Ingredients
- 3 tablespoons coconut oil, divided
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced (about 1 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (e.g., Thai Kitchen; adjust spice level as desired)
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper (about 1 teaspoon fine sea salt and 1/2 teaspoon black pepper)
- 1 (13.5-ounce) can full-fat coconut milk (not lite)
- 1 lime (for juice and serving wedges)
- 1 to 2 tablespoons brown sugar (to taste)
- 2 teaspoons fish sauce (optional)
- 1/4 cup cilantro and/or basil, chopped
- Chopped peanuts or cashews (optional garnish)
Instructions
- Prepare Ingredients Dice the onion, mince the garlic, and peel then finely mince the ginger using a spoon or vegetable peeler. Thinly slice the red bell pepper into long vertical strips, then cut those strips in half horizontally.
- Sauté Aromatics Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add diced onion and sauté for 3 to 5 minutes until onions begin to turn golden. Add minced garlic and ginger, stirring to coat with oil.
- Add Spices Lower heat to low. Stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2 to 3 minutes, stirring often, until spices are lightly toasted and fragrant.
- Cook Vegetables and Chicken Increase heat back to medium-high and add remaining 1 tablespoon coconut oil along with the sliced red bell pepper. Stir for 1 to 2 minutes. Add chicken pieces, sprinkle with salt and pepper, and cook for 4 to 5 minutes, stirring often, until chicken is browned but not fully cooked through.
- Simmer Curry Pour in the coconut milk, add 1 tablespoon lime juice, and brown sugar to taste (start with 1 tablespoon). Stir well and cook until chicken is fully cooked (165°F internal temperature) and sauce slightly thickens. If using, stir in fish sauce now.
- Serve and Garnish Serve the curry over cooked basmati rice or with naan bread. Garnish with chopped cilantro, basil, and optional chopped peanuts or cashews. Provide additional lime wedges on the side for extra brightness.
