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

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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.