You can make this recipe in ONE POT in 30 minutes or less. It’s packed with delicious flavors and is the perfect weeknight dinner. Pairing this dish with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes and pepper pair nicely as well.
When you’re not sure what to make for dinner, this creamy coconut curry chicken recipe always comes through. It is even better the next day as leftovers. It’s fast, flavorful, and healthy!
Coconut Curry Flavor
Today will be using red cut in this dish, alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet but mostly savory with hints of spice from the red curry. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste.
So as far as spiciness goes, I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen is generally quite mild.
What Does Curry Powder Taste Like?
Curry powder has a unique flavor with both savory and sweet spices. Cumin, turmeric, and bay leaf give curry powder a deep, earthy and savory flavor with the sweet spices such as cinnamon and cloves; adds the brightness and sweetness the dish needs to balance out.
With all of the various coconut products, here is a few to use or substitute. If you’re thinking coconut milk or coconut cream, here is what I have found out:
- Coconut milk has the liquid consistency of cow’s milk. It’s the basis of most Thai curries and is made by simmering 1 part shredded coconut to 1 part water.
- Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream is made from simmering 4 parts shredded coconut to 1 part water.
- Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. With all the added sugar, it’s not a great substitute for coconut cream.
In this coconut curry chicken, I use full-fat coconut milk. Lite coconut milk won’t thicken and give you a rich full flavor like regular will. Coconut cream tends to be too think (and overpoweringly coconut flavored) for this coconut curry chicken and cream of coconut is far too sweet.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4+ servings
Calories: 464 kcal
Ingredients:
Measuring Spoons: Tablespoons: Tbsp. Teaspoons: tsp.
- 3 tablespoons coconut oil separated
- 1/2 medium yellow onion diced
- 3 cloves minced garlic
- 2 tablespoons finely minced ginger
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste (reduce or increase as desired for spice levels)
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless skinless chicken breast or thighs, cut into 1-inch pieces
- Fine sea salt and freshly cracked pepper
- 1 can (13.5 oz) full-fat coconut milk (NOT lite)
- 1 tablespoon lime juice
- 1-2 tablespoons brown sugar
- 2 teaspoons fish sauce, optional
- 1/4 cup cilantro and/or basil diced
- Serve over/with: cooked basmati rice and naan bread with additional lime wedges
- Optional: chopped peanuts or cashews
Instructions:
- Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. Tip: To peel ginger use a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
- Heat 2 Tbsp coconut oil in a large deep skillet over medium-high heat. Add the onion and sauce for 3-5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
- Return the heat to medium high. Add in the remaining 1 Tbsp. coconut oil and the red bell pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 tsp. of fine sea salt and 1/2 tsp. pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
- Pour in the coconut milk, lime juice, and brown sugar (to taste; I usually start with 1 tsp). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened. (See Note 1). If desired, stir in the fish sauce.
- Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.
Note 1:
If you want a thicker sauce, you can remove 1-2 Tbsp of the sauce to a small bowl and (with a fork) whisk in 1 Tbsp cornstarch until smooth. Whisk this mixture back into the curry sauce.
Hope you enjoy making this for yourself or with your family! If you try this recipe, comment how it turned out.
All the love,
Cheyenne
Break The Comfort Box! 