Description
This flavorful Coconut Chicken Curry blends tender chicken pieces with vibrant red bell peppers simmered in a rich, aromatic sauce made from coconut milk, curry powders, and fresh herbs. Perfectly balanced between spicy, sweet, and savory notes, it’s a quick and comforting dish served best over rice or with naan bread.
Ingredients
Scale
For the Curry
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tablespoons finely minced 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 of 1 tablespoon plus wedges for garnish)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional, for topping)
- 3 tablespoons coconut oil, divided
For Serving
- Additional cooked rice
- Naan bread
- Additional lime wedges
Instructions
- Prep the ingredients: Dice the onion, mince the garlic, and finely mince the ginger. Slice the red bell pepper into long vertical strips, then cut those strips in half horizontally to prepare for cooking.
- Heat oil and sauté aromatics: In a large deep skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until it turns golden and translucent. Add the minced garlic and ginger and stir to coat with the oil. Reduce heat to low.
- Add spices: To the aromatics, add yellow curry powder, red curry paste, and ground coriander. Cook, stirring often, for 2 to 3 minutes until the spices are fragrant and well combined with the onion mixture.
- Cook the pepper and chicken: Increase heat back to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir for 1 to 2 minutes until slightly softened. Add the chicken pieces and season with salt and pepper. Cook, stirring often, for about 4 to 5 minutes, browning the chicken on all sides but not cooking it fully through.
- Add liquids and simmer: Pour in the full can of coconut milk. Add 1 tablespoon of lime juice and the brown sugar. Stir well to combine. Let the curry simmer until the chicken is fully cooked through—juices run clear and internal temperature reaches 165°F—and the sauce thickens slightly, about 8 to 10 minutes. Optionally stir in fish sauce for a deeper umami flavor.
- Finish and serve: Remove from heat. Garnish the curry with chopped cilantro and basil. Serve hot over steamed rice or with naan bread. Add lime wedges on the side, and sprinkle chopped peanuts or cashews on top if desired for extra texture and flavor.
Notes
- Use chicken thighs for more tender, juicy meat, or chicken breasts if you prefer leaner meat.
- Adjust the amount of curry paste depending on how spicy you like your curry.
- Fish sauce is optional but recommended for authentic depth of flavor.
- To make the dish gluten free, ensure the curry paste does not contain gluten.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
