If you’re craving a dish that’s bursting with vibrant flavors and creamy richness, let me share with you my absolute favorite: the Coconut Chicken Curry Recipe. This delightful meal combines tender chicken pieces simmered in a luscious coconut milk sauce spiced with aromatic curry powders and fresh herbs. It’s the kind of recipe that feels like a warm hug on a plate, effortlessly balancing savory, sweet, and tangy notes, making it perfect for both a weekday dinner or a special get-together with friends and family.
Ingredients You’ll Need
The magic of this Coconut Chicken Curry Recipe lies in its simple yet essential ingredients. Each one adds a unique touch, whether it’s the creamy coconut milk for luscious texture, the fragrant ginger and garlic for depth, or the bright red bell pepper for a pop of color. Together, they create a beautifully balanced curry that’s as tasty as it is inviting.
- 1/2 medium yellow onion, diced: Offers a sweet, mellow base that caramelizes beautifully.
- 3 cloves minced garlic: Adds an aromatic punch that wakes up your taste buds.
- 2 tablespoons finely minced ginger: Brings warmth and a subtle zing to the dish.
- 2 teaspoons yellow curry powder: Delivers mild earthiness and vibrant color.
- 3 tablespoons red curry paste: Provides rich heat and depth of flavor.
- 2 teaspoons ground coriander: Adds a light citrusy undertone to complement spices.
- 1 large red bell pepper: Gives sweetness and crunch while brightening the curry.
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces: The tender protein centerpiece of this dish.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- 1 (13.5-ounce) can full-fat coconut milk: Creates that creamy, tropical richness that defines the curry.
- 1 lime: For a burst of fresh acidity and brightness.
- 1 to 2 tablespoons brown sugar: Adds a subtle sweetness to balance the spices.
- 2 teaspoons fish sauce (optional): Boosts umami flavor for a more complex curry.
- 1/4 cup chopped cilantro and/or basil: Fresh herbs that add a lively finish and aroma.
- Chopped peanuts or cashews (optional): Provides delightful crunch and texture contrast.
- 3 tablespoons coconut oil, divided: Enhances coconut flavor while sautéing ingredients.
- Additional cooked rice and naan for serving: Perfect to soak up all that delicious curry sauce.
- Additional lime wedges for garnish: To brighten each serving with a citrusy splash.
How to Make Coconut Chicken Curry Recipe
Step 1: Prep Your Aromatics and Vegetables
Begin by dicing the onion, mincing the garlic, and peeling then finely mincing the ginger. These fresh aromatics build the foundation of your curry’s unmatched flavor. Slice the red bell pepper into long vertical strips, then cut those strips in half horizontally. Prepping now ensures a smooth cooking flow and evenly cooked vegetables.
Step 2: Sauté Onions, Garlic, and Ginger
Heat 2 tablespoons of coconut oil over medium-high heat in a large deep skillet. Add the diced onion and sauté for about 3 to 5 minutes until it turns golden and soft. Stir in the garlic and ginger, coating them in the fragrant oil. Lower the heat to low before sprinkling in the yellow curry powder, red curry paste, and ground coriander. Continue cooking, stirring frequently, for 2 to 3 minutes until the spices become wonderfully fragrant and begin to meld with the aromatics.
Step 3: Add Peppers and Chicken
Turn the heat back up to medium-high and add the last tablespoon of coconut oil. Toss in the sliced red bell pepper and stir for 1 to 2 minutes until they start to soften but still have a slight crunch. Now it’s time to add the chicken pieces. Season generously with salt and pepper, then cook for about 4 to 5 minutes, turning often, until the chicken is browned but not fully cooked through—trust me, this step locks in flavor and texture.
Step 4: Simmer in Coconut Milk and Season
Pour in the can of full-fat coconut milk, stirring to combine. Squeeze in 1 tablespoon of fresh lime juice and add the brown sugar for that perfect balance of tang and sweetness. Let the curry simmer gently for 8 to 10 minutes, stirring occasionally, until the chicken is thoroughly cooked (internal temperature should reach 165°F) and the sauce thickens slightly. If you’re feeling adventurous, stir in 2 teaspoons of fish sauce for an extra layer of savory depth.
Step 5: Garnish and Serve
Turn off the heat and sprinkle your chopped cilantro and/or basil on top for a fresh, vibrant touch. This Coconut Chicken Curry Recipe is best enjoyed hot, served over fluffy rice or alongside warm naan. Don’t forget lime wedges for your guests to squeeze on their servings, and toss on some chopped peanuts or cashews if you love a bit of crunch.
How to Serve Coconut Chicken Curry Recipe
Garnishes
Fresh garnishes truly elevate this dish. Chopped cilantro and basil bring a lively color and herbal brightness that contrast beautifully with the creamy curry. For an extra crunch, sprinkle chopped peanuts or cashews on top—they add an irresistible texture that pairs perfectly with the velvety sauce. And a squeeze of fresh lime juice right before eating brightens every bite.
Side Dishes
This curry goes wonderfully with simple sides like steamed jasmine rice or basmati, which soak up the rich sauce. Warm naan bread also makes a fantastic side, perfect for scooping and savoring every last drop. If you want to add some greens, a fresh cucumber salad or lightly sautéed greens can provide a refreshing balance to the dish.
Creative Ways to Present
Don’t be afraid to get a little creative when serving. For a casual gathering, serve the curry in individual bowls with colorful garnish platters alongside for a build-your-own topping bar. Or, for a more elegant presentation, spoon the curry over a bed of coconut rice, drizzle a little extra coconut milk on top, and garnish with edible flowers or microgreens.
Make Ahead and Storage
Storing Leftovers
This Coconut Chicken Curry Recipe keeps beautifully in the fridge for up to 3 days. Store leftovers in an airtight container to maintain its creamy texture and vibrant flavors. Give it a good stir before reheating to redistribute any settled spices or coconut milk.
Freezing
Feel free to freeze any extra curry in a freezer-safe container for up to 2 months. Since the chicken and sauce maintain their integrity well, this makes a fantastic, ready-to-go meal for busy days. When ready to eat, thaw overnight in the fridge for best results.
Reheating
When reheating, warm the curry gently in a skillet over medium-low heat, stirring frequently to prevent sticking. Adding a splash of water or extra coconut milk can help restore any thickened sauce back to its luscious consistency. Avoid overheating to keep the chicken tender and the flavors vibrant.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are actually a great choice for this recipe because they stay juicy and tender during cooking, adding even more flavor to your coconut curry.
Is fish sauce necessary in the Coconut Chicken Curry Recipe?
Fish sauce is optional but recommended if you like a deeper umami flavor. If you prefer a vegetarian or milder flavor, you can skip it without compromising the overall deliciousness.
How spicy is this curry? Can I make it milder?
This curry has a moderate heat level from the red curry paste. To make it milder, simply reduce the amount of red curry paste or choose a milder curry powder. You can also add a bit more coconut milk to tone down the spice.
What can I substitute for coconut oil?
If you don’t have coconut oil, a neutral oil like vegetable or canola oil works fine, though using coconut oil enhances the dish’s overall coconut flavor wonderfully.
Can I make this recipe vegan or vegetarian?
Yes! Swap the chicken for tofu, chickpeas, or mixed vegetables, and use a vegan fish sauce substitute or soy sauce. The creamy sauce and spices are just as delightful without meat.
Final Thoughts
I truly hope you give this Coconut Chicken Curry Recipe a try—it’s one of those heartwarming dishes that make you feel like a kitchen genius without too much effort. Perfect for sharing, savoring, or simply enjoying some deliciously comforting food on your own. Once you taste it, I bet it’ll become a beloved favorite in your recipe collection just like it is in mine!
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Coconut Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Description
This Coconut Chicken Curry is a vibrant and flavorful dish combining tender chicken pieces simmered in a rich and creamy coconut milk-based sauce infused with fragrant spices, ginger, garlic, and red curry paste. Perfectly balanced with a hint of lime and sweetness from brown sugar, it offers a delightful blend of savory and slightly sweet flavors, garnished with fresh herbs and crunchy nuts for added texture. Ideal for a comforting weeknight meal served over rice or with naan.
Ingredients
For the Curry
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons finely minced fresh ginger (from a 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper, sliced into long vertical strips and halved horizontally
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime (juice from 1 tablespoon lime)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional)
- 3 tablespoons coconut oil, divided
For Serving
- Cooked rice
- Naan bread
- Additional lime wedges for garnish
Instructions
- Prepare the Ingredients: Dice the onion, mince the garlic, and finely mince the ginger. Slice the red bell pepper into long vertical strips and halve them horizontally to create manageable pieces.
- Sauté Aromatics and Spices: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until golden and translucent. Add the minced garlic and ginger, stirring to coat them with the oil. Reduce the heat to low and add the yellow curry powder, red curry paste, and ground coriander. Cook while stirring frequently for 2 to 3 minutes until the spices release their fragrance.
- Cook the Vegetables and Chicken: Turn the heat back up to medium-high and add the remaining 1 tablespoon of coconut oil along with the sliced red bell pepper. Stir-fry for 1 to 2 minutes to slightly soften the peppers. Add the chicken pieces, seasoning them with salt and pepper to taste. Cook, stirring often, for 4 to 5 minutes until the chicken is browned on both sides but not fully cooked through.
- Simmer in Coconut Milk: Pour in the full can of coconut milk, then stir in 1 tablespoon of fresh lime juice and the brown sugar. Combine everything well and let the mixture simmer gently for 8 to 10 minutes until the chicken is fully cooked through and the sauce thickens slightly. If desired, stir in the optional fish sauce for an added depth of umami flavor.
- Garnish and Serve: Remove from heat and garnish the curry with chopped cilantro and basil. Serve the curry hot over cooked rice or with naan bread on the side. Garnish with additional lime wedges and a sprinkle of chopped peanuts or cashews for added texture and flavor if you like.
Notes
- You can substitute chicken breast with boneless skinless thighs for a juicier result.
- Adjust the amount of red curry paste according to your spice preference.
- Fish sauce is optional but enhances the savory depth of the curry.
- For a lighter version, use light coconut milk or reduce the amount of coconut oil.
- Leftover curry can be stored in the refrigerator up to 3 days and reheated gently on the stovetop.
