Coconut Curry Chicken (25 Minutes)

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Indulge in the aromatic and flavorful coconut curry chicken, a dish that brings the vibrant and exotic tastes of Thailand right to your table. This delightful recipe features tender chicken cooked in a creamy coconut curry sauce that is both rich and fragrant. The unique qualities of this dish lie in the harmonious blend of spices, the creaminess of the coconut milk, and the perfect balance of sweet, savory, and spicy flavors. Each bite is nothing short of delicious!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, thinly sliced
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (optional for added flavor)
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Fresh cilantro leaves for garnish
  • Cooked jasmine rice or noodles for serving

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the onion, garlic, and bell pepper and sauté for about 3-4 minutes until they begin to soften.
  2. Push the vegetables to the side of the pan and add the chicken. Cook for about 5-6 minutes until the chicken is browned and cooked through.
  3. Stir in the red curry paste and cook for 1 minute until fragrant, coating the chicken and vegetables evenly.
  4. Pour in the coconut milk, fish sauce (if using), brown sugar, and lime juice. Stir well to combine and bring the mixture to a simmer. Let it simmer for about 5-7 minutes to allow the flavors to meld together.
  5. Taste and adjust the seasoning, adding more fish sauce or lime juice if desired.
  6. Serve the coconut curry chicken over a bed of cooked jasmine rice or noodles. Garnish with fresh cilantro leaves for added freshness and aroma.

Notes

For the best results, use fresh ingredients whenever possible to enhance the flavors of the dish. Feel free to adjust the level of spiciness by adding more or less red curry paste according to your preference. You can also add other favorites such as bamboo shoots, baby corn, or snap peas. For a creamier curry, use full-fat coconut milk. Light coconut milk will result in a lighter sauce. Serve this delicious dish with a side of steamed jasmine rice or noodles to soak up the flavorful sauce. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 17g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 29g
  • Cholesterol: 75mg

Pair this with...

Homemade Spring Rolls

Start by grabbing some spring roll wrappers; you'll find them at most Asian grocery stores. For the filling, combine finely shredded cabbage, julienned carrots, sliced green onions, minced garlic, a splash of soy sauce, and some cooked minced chicken or shrimp, if you fancy. Lay out a wrapper, place a tablespoon of filling near the bottom corner, fold the sides in and roll up. Seal the edge with a bit of water or egg wash. Now, heat some oil in a deep-fryer or large pot to 350°F (175°C). Once hot, gently slide in the rolls, a few at a time, frying until golden and crispy, which is usually about 4-5 minutes. Drain on paper towels, serve with sweet chili or soy sauce, and enjoy the crunch!

Stir-Fried Veggie Medley

Grab some broccoli florets, fresh snow peas, and sliced mushrooms. Start by giving the broccoli a quick blanch in boiling water for a minute—it keeps them bright and green. Drain and set aside. In a hot wok or skillet with a dash of oil, start with the mushrooms since they release water. After they've browned a bit, toss in the broccoli, followed by the snow peas. Season with a sprinkle of salt, a splash of soy sauce, and a hint of sesame oil. Give them a good stir until they're nicely combined and the veggies are just tender.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

For Tomorrow's Dinner

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