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Coconut Chicken Curry

Coconut Chicken Curry is a comforting and exotic dish that combines tender chicken with creamy coconut milk and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Large Pan
  • Mixing Bowl

Ingredients
  

Protein

  • 1 pound Boneless, skinless chicken thighs or breasts Cut into bite-sized pieces

Coconut Milk

  • 1 can Coconut milk 13.5 ounces, full-fat for creaminess

Oils

  • 2 tablespoons Vegetable oil or coconut oil For sautéing

Vegetables

  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Minced
  • 1 inch Ginger Grated
  • 1 tablespoon Fish sauce For umami depth
  • 1 tablespoon Brown sugar To balance the flavors
  • 1 cup Baby spinach or kale For added nutrition and color

Spices

  • 2 tablespoons Red curry paste Or a homemade blend of spices
  • 1 teaspoon Ground turmeric For color and flavor
  • 1 teaspoon Ground cumin For warmth
  • 1 teaspoon Ground coriander For a hint of citrus

Vegetables

  • 1 bell pepper Bell pepper Sliced (red, yellow, or green for color)

Seasoning

  • Salt and pepper To taste

Serving

  • Steamed rice or quinoa For serving

Instructions
 

  • Start by heating the vegetable or coconut oil in a large pan over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pan, stirring frequently to prevent burning. Cook for an additional 1-2 minutes until fragrant.
  • Next, stir in the red curry paste, turmeric, cumin, and coriander. Cook the spices for about 2 minutes to release their essential oils, stirring constantly to ensure they don’t stick.
  • Add the chicken pieces to the pan, stirring to coat them evenly with the spice mixture. Cook for about 5-7 minutes until the chicken is browned on all sides but not fully cooked through.
  • Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine all the ingredients and bring the mixture to a gentle simmer.
  • Add the sliced bell pepper to the pan, cooking for an additional 5 minutes until the chicken is fully cooked and the bell pepper is tender-crisp.
  • Finally, add the baby spinach or kale, stirring until just wilted. Taste and adjust seasoning with salt and pepper as needed.
  • Remove from heat and let the curry sit for a few minutes to thicken slightly before serving.

Notes

This recipe is versatile; feel free to customize it with different proteins or vegetables to suit your tastes.
Keyword Easy