This coconut curry chicken can be create in one-pot and is packaged with full of flavors! This curry can be reached in half an hour or less making it the ideal weeknight-dinner.
Now we are using red-curry within this dish alongside yellow-curry powder along with a fantastic of coriander. If you are wondering exactly what coconut-curry tastes like, it is somewhat sweet, but largely savory with of spice out of the red-curry.
Red curry is usually create from crushed garlic, ginger, lemongrass, red chilies, fish-paste and shallots. We amp those flavors up with extra ginger, garlic, and onions.
When you are not certain what to make for dinner, then this creamy coconut curry chicken comes through. It is quick, tasty, and healthful! This is my family ones all time favourite foods, and while I often favor vegetables and this is among my favorites also.
If you’d like a thicker sauce, then you are able to eliminate 1-2 tbsp of the sauce into a small-bowl & (using a fork) dip in 1 tbsp cornstarch till smooth. Whisk the mixture into the curry.
Please, if you recreate this Coconut Curry Chicken Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Try these Delicious Recipes options:
- Creamy Buffalo Chicken Casserole (Whole30, Paleo, Keto)
- Paleo Crispy Sesame Chicken with Cauli Rice
- Jalapeno Popper Chicken
- Grilled Greek Chicken
- Garlic Butter Mushroom Stuffed Chicken
- Chicken and Avocados Ranch Burritos
- Cheesy BBQ Chicken Pizaa Rolls
Coconut Curry Chicken
Ingredients
- 1 lb boneless-skinless chicken breast or thighs cut into 1-inch pieces
- 3 cloves minced garlic
- 2 tbsp finely minced ginger
- 2 tsp ground-coriander
- 2 tsp yellow-curry-powder
- 3 tbsp red-curry-paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
- 1 tbsp lime-juice
- 3 tbsp coconut-oil separated
- 1 large red-bell-pepper
- 1 can full-fat coconut-milk NOT lite
- ½ medium yellow-onion
- 1-2 tbsp brown-sugar
- 2 tsp fish-sauce (optional)
- ¼ cup cilantro and/or basil diced
- fine sea-salt and freshly cracked pepper
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- Optional: chopped peanuts or cashews
Instructions
- Begin with prepping ingredients: mince the garlic, mince the ginger and dice the onion. Then peel ginger using a vegetable peeler or spoon then finely mince it.
- Thinly slice the red bell pepper in long vertical strips then cut these bits in horizontally.
- Heat 2 tbsp coconut-oil in a large-deep skille- over medium-high-heat. Then add the onion & saute for 3-5minutes, or till onions are starting to receive golden.
- Add the ginger and garlic. Stir to coat everything with all the oil. Reduce the heat to low then add the red curry paste, curry powder and coriander. Stir frequently for 2-3minutes, or till fragrant and lightly toasted.
- Return the heat to medium-high. Then add the remaining 1 tbsp coconut-oil & red pepper. Stir for a few minutes then add the bite-sized parts of chicken.
- Sprinkle on pepper and salt to taste (I add 1 tsp fine sea salt and ½ tsp pepper). Cook, stirring frequently about 4-5minutes, or till the chicken is browned on each side, but not cooked .
- Pour in the brown sugar, coconut-milk and lime juice (to taste, I begin with only 1 tbsp). Stir till chicken is cooked through (juices run clear & it's cooked to 165°F) and curry is a little thickened. If desired, stir in the fish sauce.
- Serve over rice with/or naan bread. Garnish dishes with basil, cilantro, or crushed cashews/peanuts. Serve extra lime wedges from both sides if desired.
Notes
Absolutely delicious! Had this tonight and will definitely be making it again.
Made this last night and it was sooooo good, super easy! My husband actually requested for me to make it again, keep it in my rotation of meals!
It was wonderful
Made this tonight and had to come back and leave a comment. This was sooo delicious!!!
Delicious!! I’ve made it twice and will continue making it!! It was a family hit
Mind blown 🤯 First time making curry!
Best chicken curry ever.
This was mouthwatering! I looove this recipe! Made it twice, also made it with coconut creme instead of milk and still turned out delicious! Would definitely recommend!
Great recipe… It was a hit with the entire family. There is a lot of sauce so we saved some for the next day and put it over grilled shrimp and rice. Delicious.
Thank you so much for this wonderful delicious and easy recipe, made for supper ❤️😘
Easy and very tasty
LOVED this will definitely be making it again! Wondering if I can use other colors of curry paste and how the other ingredients would change to compliment that.
This was sooooo good!! Made it tonight and even my extremely picky husband liked it. Will def make again.
This recipe was easy to make and delicious. More importantly, my husband loved it and that is saying a lot. He is picky!
This was DELICIOUS!
Here’s what I did:
I had no bell
Peppers
So I substituted julienne carrots.
I had only 1 slight t of fresh ginger and it was adequate. You was going to add dried ginger but forgot; no biggie.
I only used 3 t. Red curry paste; low to almost no heat; next time I’llkuse 1T.
I used a scant t of fish sauce and thickened as per advised, w/ cornstarch.
I also added some raisins for a bit of flair at the end; GOOD IDEA. Think I might serve w/ a side of flaked coconut next time, too.
Also had no fresh cilantro nor basil so used dried 1 T basil. It was still good.