Name: Coconut Curry Chicken 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, about 1/2 cup); 3 cloves garlic (minced, about 1 1/2 teaspoons); 2 tablespoons finely minced ginger (from a 1 1/2-inch piece); 2 teaspoons yellow curry powder; 3 tablespoons red curry paste (Thai Kitchen recommended; adjust for spice preference); 2 teaspoons ground coriander; 1 large red bell pepper (thinly sliced and halved horizontally); 1 pound boneless, skinless chicken breast or thighs (cut into 1-inch pieces); Salt and pepper to taste (about 1 teaspoon fine sea salt and 1/2 teaspoon pepper); 1 (13.5-ounce) can full-fat coconut milk (not lite); 1 lime (juiced, about 1 tablespoon); 1 to 2 tablespoons brown sugar (to taste); 2 teaspoons fish sauce (optional); 1/4 cup cilantro and/or basil (diced); Chopped peanuts or cashews (optional); Rice and/or naan bread (for serving)

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Introduction

This Coconut Curry Chicken is a fragrant and flavorful dish that combines creamy coconut milk with vibrant spices and tender chicken. It’s a perfect weeknight meal that’s easy to prepare and sure to satisfy your craving for something warm and comforting.

A black bowl is filled half with white fluffy rice garnished with small bits of green herbs, and the other half with golden-yellow curry containing chunks of chicken and thin strips of red bell pepper, all sprinkled lightly with fresh chopped green herbs. On the right side of the bowl, a woman’s hand is holding a fork that picks up a piece of the curry. Above the bowl, a white plate holds folded pieces of light beige flatbread, placed on a white marbled surface with a gray cloth napkin beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons coconut oil (divided)
1/2 medium yellow onion (diced, about 1/2 cup)
3 cloves garlic (minced, 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
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
1 to 2 tablespoons brown sugar
2 teaspoons fish sauce (optional)
1/4 cup cilantro and/or basil (diced)
Chopped peanuts or cashews (optional)

Instructions

Step 1: Prepare the ingredients by dicing the onion, mincing the garlic and ginger, peeling the ginger using a spoon or peeler if needed. Thinly slice the red bell pepper into long strips, then cut those strips in half horizontally.
Step 2: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until the onions start to turn golden.
Step 3: Stir in the minced garlic and ginger, coating everything in the oil. Lower the heat to low and add the yellow curry powder, red curry paste, and ground coriander. Stir frequently for 2–3 minutes until fragrant and lightly toasted.
Step 4: Increase heat to medium-high, add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir for 1–2 minutes, then add the chicken pieces. Season with salt and pepper (about 1 teaspoon sea salt and 1/2 teaspoon pepper). Cook, stirring often, for 4–5 minutes until the chicken is browned but not fully cooked.
Step 5: Pour in the coconut milk, juice of half a lime (about 1 tablespoon), and 1 tablespoon of brown sugar. Stir well and continue cooking until the chicken is fully cooked through (juices run clear and internal temperature reaches 165°F) and the curry thickens slightly. Add fish sauce if you like for extra depth of flavor.
Step 6: Serve the curry over rice or with naan bread. Garnish with fresh cilantro, basil, and a sprinkle of chopped peanuts or cashews. Offer lime wedges on the side for added brightness.

Tips & Variations

Adjust the amount of red curry paste to control the heat level according to your preference.
Use chicken thighs for a juicier, more flavorful result, or substitute with tofu for a vegetarian option.
If you prefer a thicker curry, simmer a bit longer to reduce the coconut milk further.
Serve with steamed jasmine rice or warm naan to soak up the delicious sauce.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

The dish shows a black pan filled with cooked pieces of chicken that are golden brown with a light crust, mixed with thin strips of red bell peppers scattered around the edges. A smooth, creamy white sauce is spread unevenly over the chicken, covering about half of it and creating a soft contrast with the brown and red colors. A wooden spoon rests on the right side of the pan, partly dipped in the sauce and chicken. The pan sits on a white marbled surface, adding a clean and bright background to the warm colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk to reduce calories, but the curry will be less creamy and rich in flavor.

Is this recipe spicy?

The spice level depends on the amount of red curry paste used. You can reduce or increase it to suit your taste. Adding lime juice helps balance the heat with a fresh citrus note.