This coconut chicken curry is an easy one-pot healthy meal. You are going to be impressed with the fireworks of flavor in this ideal weeknight dinner that you can easily throw together.
A little sweet, and super savory with a red-curry spice. This is what coconut-curry tastes like. It’s quick to make, incredibly tasty, and healthy!
Ingredients You Need To Make This Coconut Curry Chicken
- Boneless-skinless chicken breast (or thighs)
- Coconut-oil separated
- Large red-bell-pepper
- Full-fat coconut milk NOT lite
- Medium yellow-onion
- Cilantro and/or basil diced
- Fine sea salt and freshly cracked pepper
- Optional: chopped peanuts or cashews
How To Make Coconut Curry Chicken
Step 1: Start by sautéing the onion in a large deep skillet with 2 tbsp coconut oil on medium-high heat. After about 3 to 5 minutes the onions should begin to turn golden.
Step 2: Toss in the ginger along with the garlic. Then, adjust the heat to low. Now, add the red curry paste, curry powder, and coriander. Continue to cook for another 2 to 3 minutes, stirring often until aromatic and lightly toasted.
Step 3: Return the heat to medium-high. To the skillet, add the rest of the 1 tbsp coconut oil and red pepper. Stir for a couple of minutes before adding in the bite-sized chicken.
Step 4: To taste, sprinkle the curry with salt and pepper. Cook for additional 4 to 5 minutes, stirring often until both sides of the chicken are browned, but not completely cooked.
Step 5: At this point, add the brown sugar, coconut milk, and lime juice. Stir well and cook further until the juices of the chicken run clear and the internal temperature reaches 165 degrees F and the curry has thickened a bit.
What to serve this Coconut Curry Chicken?
Curry is best served over rice with/or naan bread garnished with basil, cilantro, or crushed cashews/peanuts. If desired, serve extra lime wedges on the side.
I prefer a thicker sauce, what should I do?
Into a small bowl, place 1 to 2 tbsp. of the sauce. Then, add 1 tbsp. cornstarch and whisk using a fork until smooth. Into the curry, stir the mixture.
COCONUT CURRY CHICKEN
- 2 tablespoons finely minced ginger
- 1 pound 1 boneless skinless chicken breast or thighs cut into 1-inch pieces
- 3 tablespoons coconut oil separated
- 3 cloves minced garlic
- 2 teaspoons ground-coriander
- 3 tablespoons red curry paste (I use Thai Kitchen; for spice levels, reduce or increase the amount)
- 2 teaspoons yellow-curry-powder
- 1 tablespoon lime juice
- 1 red-bell-pepper
- 1 can full-fat coconut milk NOT lite
- ½ medium yellow-onion
- 2 teaspoons fish sauce optional
- 1-2 tablespoons brown sugar
- fine sea salt and freshly cracked pepper
- ¼ c. cilantro and/or basil diced
- Optional: chopped peanuts or cashews
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- Prepare the ingredients. Start by mincing the garlic. Dice the onion. Using a vegetable peeler or spoon, peel the ginger and finely mince it.
- Slice the red bell pepper thinly in long vertical strips, then slice them horizontally.
- In a large deep skillet on medium-high heat, add 2 tbsp coconut oil. Once hot, toss in the onion and saute for about 3 to 5 minutes until beginning to turn golden.
- Then, add the ginger along with the garlic. Stir to coat with the oil. Adjust the heat to low and add the red curry paste, curry powder, and coriander. Cook while stirring often for 2 to 3 minutes until lightly toasted and aromatic.
- Increase the heat to medium-high, then add the rest of the 1 tbsp coconut oil to the skillet along with the red pepper. Before adding the bite-sized chicken, stir the mixture for a couple of minutes.
- To taste, season with salt and pepper. Cook for additional 4 to 5 minutes, stirring often until each side of the chicken is browned (but not all the way cooked).
- To the skillet, add the brown sugar, coconut milk, and lime juice. Stir and cook further until the chicken is completely cooked and the curry has slightly thickened. The chicken is done when the juices run clear, and the internal temperature reaches 165 degrees F. You can stir in the fish sauce if desired.
- Finally, the curry is ready to serve! Enjoy this over rice or/with naan bread. Garnish the curry with some basil, cilantro, or crushed cashews/peanuts. If desired, serve extra lime wedges on the side.