Print

Coconut Curry Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fragrant and hearty coconut curry chicken dish that blends rich spices, creamy coconut milk, and tender chicken for a comforting meal.

Ingredients

Scale
  • 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 (adjust for desired spice level)
  • 1 tbsp lime juice
  • 3 tbsp coconut oil (separated)
  • 1 large red bell pepper (sliced)
  • 1 can full-fat coconut milk (not lite)
  • ½ medium yellow onion (diced)
  • 1–2 tbsp brown sugar
  • 2 tsp fish sauce (optional)
  • ¼ cup cilantro and/or basil (diced)
  • Fine sea salt and freshly cracked pepper

Instructions

  1. Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add diced onion and sauté for 3 to 5 minutes until golden and aromatic.
  2. Add minced garlic and ginger into the skillet, stirring to coat. Reduce heat to low and mix in red curry paste, yellow curry powder, and ground coriander. Cook for 2 to 3 minutes until fragrant.
  3. Increase heat to medium-high, add 1 tablespoon of coconut oil and sliced red pepper, and sauté for a few minutes until softened.
  4. Add the chicken, season with salt and pepper, and cook for about 4 to 5 minutes until golden.
  5. Pour in brown sugar, coconut milk, and lime juice. Stir and cook until the chicken is fully cooked through, reaching at least 165°F.
  6. Optionally stir in fish sauce for more flavor.

Notes

Serve over basmati rice or with naan, garnished with fresh herbs or crushed nuts. Adjust the spice level to your preference with the red curry paste.

Nutrition

Find it online: https://sousviderecipe.com/coconut-curry-chicken/