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Coconut Chicken Curry

This coconut curry chicken may be created in one pot and is filled with delicious flavors! This curry may be created in half-hour or less creating it the right night dinner.

Coconut Chicken Curry

Pair this coconut curry with rice and/or naan bread. A facet of cooked carrots or cooked sweet potatoes would additionally combine nicely. Once you’re undecided what to form for dinner, this creamy coconut curry chicken perpetually comes through.

Today we’re exploitation red curry during this dish aboard yellow flavourer and a decent quantity of coriander. If you’re questioning what coconut curry tastes like, it’s a touch sweet, however largely savory with hints of spice from the red curry. Red curry is often made up of crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We tend to amp up those flavors with further garlic, ginger, and onions.

Coconut Chicken Curry

So as way as spiciness: I might rate this dish as delicate, however it will rely on the whole of red curry you utilize. I’ve found Thai room is usually quite delicate.


  • 3 tablespoons coconut oil, separated

  • 1/2 medium yellow onion, diced (~1/2 cup)

  • 3 cloves minced garlic (~1 and 1/2 teaspoons)

  • pound boneless skinless chicken breast or thighs, cut into 1 inch pieces

  • 1/4 cup cilantro and/or basil, diced

  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)

  • 2 teaspoons yellow curry powder

  • 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)

  • 2 teaspoons ground coriander

  • 1 large red bell pepper

  • Fine sea salt and freshly cracked pepper

  • 1 can full fat coconut milk (NOT lite)

  • 1 tablespoon lime juice

  • 1-2 tablespoons brown sugar

  • 2 teaspoons fish sauce, optional

  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges

  • Optional: chopped peanuts or cashews


  1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.

  2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.

  3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.

  4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.

  5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.


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