Coconut Chicken Curry

4.85 from 221 votes

Coconut Chicken Curry is packed with delicious flavors and is an easy one-pot meal. This curry can be made in 30 minutes or less, making it the perfect weeknight dinner!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Indian, Thai

Keyword: coconut chicken curry, coconut curry chicken

Servings: servings

Author: Chelsea Lords

Cost: $11.00

Equipment

Large skillet

Ingredients

3 tablespoons coconut oil divided
1/2 medium yellow onion diced, 1/2 cup
3 cloves minced garlic about 1 and 1/2 teaspoons
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
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Salt and pepper
1 (13.5-ounce) can full-fat coconut milk not lite
1 lime
1 to 2 tablespoons brown sugar
2 teaspoons fish sauce optional
1/4 cup cilantro and/or basil, diced
Chopped peanuts or cashews, optional
Serving suggestions see note 1

US - Metric

Instructions

Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler, then finely mince it. Thinly slice the red bell pepper into long vertical strips and cut those strips in half horizontally.
Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes or until onions begin to turn 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.
Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1–2 minutes, then add the bite-size pieces of chicken. Sprinkle on salt and pepper (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.
Pour in coconut milk, 1 tablespoon 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°F) and curry is slightly thickened (see note 2). If desired, stir in the fish sauce.
Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

Video

Notes

Note 1: Serve over/with: cooked basmati rice and naan bread with additional lime wedges.

Note 2: If you want a thicker sauce, you can remove 1–2 tablespoons of the sauce to a small bowl and (with a fork) whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture back into the curry sauce.

Storage: Store leftover Coconut Chicken Curry in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Reheat in the microwave or on the stove, adding a splash of coconut milk if needed to loosen it up.

Nutrition