Name: Coconut Chicken Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
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 (adjust spice level as desired); 2 teaspoons ground coriander; 1 large red bell pepper (thinly sliced and halved); 1 pound boneless, skinless chicken breast or thighs (cut into 1-inch pieces); Salt and pepper (about 1 teaspoon sea salt and 1/2 teaspoon black pepper); 1 (13.5-ounce) can full-fat coconut milk; 1 lime (juiced, about 1 tablespoon lime juice); 1 to 2 tablespoons brown sugar (to taste); 2 teaspoons fish sauce (optional); 1/4 cup chopped cilantro and/or basil; Chopped peanuts or cashews (optional)

Description

A rich and flavorful Coconut Chicken Curry combining aromatic spices, tender chicken, and creamy coconut milk for a comforting dish perfect for weeknight dinners.

Ingredients

Oils and Aromatics

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)

Spices and Pastes

2 teaspoons yellow curry powder
3 tablespoons red curry paste (adjust spice level as desired)
2 teaspoons ground coriander

Main Ingredients

1 large red bell pepper (thinly sliced and halved)
1 pound boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
Salt and pepper (about 1 teaspoon sea salt and 1/2 teaspoon black pepper)

Liquids and Enhancers

1 (13.5-ounce) can full-fat coconut milk
1 lime (juiced, about 1 tablespoon lime juice)
1 to 2 tablespoons brown sugar (to taste)
2 teaspoons fish sauce (optional)

Garnishes

1/4 cup chopped cilantro and/or basil
Chopped peanuts or cashews (optional)

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Instructions

Prep Ingredients: Dice the onion, mince the garlic and ginger. Thinly slice the red bell pepper into vertical strips and cut these strips in half horizontally to create smaller pieces.
Sauté Aromatics: Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3 to 5 minutes until starting to turn golden. Add the garlic and ginger, stirring to coat with oil. Reduce heat to low.
Toast Spices: Add yellow curry powder, red curry paste, and ground coriander to the skillet. Stir frequently for 2 to 3 minutes until the mixture is fragrant and lightly toasted.
Add Chicken and Pepper: Increase heat back to medium-high. Add remaining 1 tablespoon coconut oil and the sliced red bell pepper. Stir for 1 to 2 minutes, then add the chicken pieces. Season with salt and pepper. Cook, stirring often, for 4 to 5 minutes until chicken is browned on all sides but not fully cooked through.
Simmer with Coconut Milk: Pour in the coconut milk, lime juice, and brown sugar. Stir well and cook until the chicken is fully cooked through (165°F internal temp) and the curry sauce slightly thickens, about 5 to 7 minutes. Optionally stir in fish sauce to enhance umami.
Serve and Garnish: Serve the curry over steamed rice or with naan bread. Garnish with chopped cilantro, basil, and crushed peanuts or cashews if desired. Provide lime wedges on the side for extra zest.

Notes

Serving Suggestions: This curry pairs well with steamed jasmine rice or warm naan bread for a complete meal.
Adjust Spice Level: Modify the amount of red curry paste to suit your heat preference, from mild to spicy.
Curry Thickness: If the sauce is too thin after cooking, simmer a few extra minutes to thicken; if too thick, add a splash of water or coconut milk.
Fish Sauce is optional but adds depth of flavor typical in Thai-style curries.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai