This Coconut Curry Chicken recipe combines creamy coconut milk, fragrant spices, and tender chicken for a dish that’s both comforting and exciting. It’s perfect for a cozy dinner and is sure to impress your family and friends.
Why make this recipe
If you crave a dish that is both rich and spicy, this Coconut Curry Chicken fits the bill perfectly. The combination of coconut milk and red curry paste creates a creamy sauce that envelopes the chicken, while the vegetables add a fresh crunch. Plus, it’s easy to make and packed with flavor—ideal for a weeknight meal or an impressive dinner party dish!
Ingredients
- 1 ½ lbs chicken thighs, cut into pieces
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- ½ cup chicken broth
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 red bell pepper, sliced
- 1 cup snap peas
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
How to make it
- Sear the chicken in olive oil for 4–5 minutes per side. Remove and set aside.
- Sauté the onion for 3 minutes; add garlic and ginger, stirring for 30 seconds.
- Stir in the curry paste and cook for 1 minute to release the flavors.
- Add the coconut milk, chicken broth, brown sugar, and fish sauce; simmer for 5 minutes.
- Return the chicken to the pan, add the bell pepper and snap peas; simmer for 10–12 minutes.
- Stir in the lime juice, adjust seasoning with salt and pepper, and garnish with cilantro. Serve over rice.
How to serve it
Serve this Coconut Curry Chicken over a bed of fluffy jasmine rice to soak up all the creamy sauce. A sprinkle of fresh cilantro on top will give it a burst of color and flavor. This dish pairs wonderfully with a simple green salad or steamed vegetables.
How to store it
To store leftover Coconut Curry Chicken, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat on the stove or in the microwave until warmed through before serving again.
Helpful tips
- Make sure to adjust the amount of red curry paste according to your spice preference. If you’re unsure, start with less and add more as needed.
- If you like your curry thicker, allow it to simmer a little longer to reduce the sauce.
- Fresh basil or mint can also be used as an alternative garnish if you don’t have cilantro.
Optional variations
- For a vegetarian option, substitute the chicken with firm tofu and use vegetable broth instead of chicken broth.
- Add other vegetables like carrots, broccoli, or spinach to customize the dish according to your taste.
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts; just be aware that they may cook faster, so adjust the cooking time accordingly to avoid overcooking.
What can I use if I don’t have fish sauce?
You can substitute fish sauce with soy sauce for a slightly different flavor, but it will still work well in this recipe.
Can I freeze this Coconut Curry Chicken?
Absolutely! Just make sure to store it in a freezer-safe container. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
