Coconut Curry Chicken
Quick, creamy coconut curry chicken with fragrant spices and tender chicken simmered in silky coconut sauce — an easy, flavorful weeknight dinner that pairs perfectly with rice or noodles.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 1.5 lb 700 g boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 1 tbsp vegetable oil or coconut oil
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp red or yellow curry paste adjust to taste
- 1 can 13.5–14 oz / 400 ml coconut milk
- 1/2 cup 120 ml low-sodium chicken broth or water
- 1 tbsp fish sauce or soy sauce
- 1 tbsp brown sugar or palm sugar
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- Juice of 1 lime
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
Instructions
- Pat chicken pieces dry and season lightly with salt and pepper.
- Heat oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer and brown for 3–4 minutes per side until just cooked; remove and set aside.
- Lower heat to medium, add a splash of oil if needed, then sauté sliced onion until translucent.
- Stir in garlic and grated ginger; cook 30–45 seconds until fragrant.
- Add curry paste and toast briefly, stirring to coat the aromatics.
- Pour in coconut milk and chicken broth, whisking to blend with the paste.
- Stir in fish sauce and brown sugar; bring sauce to a gentle simmer.
- Return chicken to the pan and add sliced bell peppers; simmer 6–8 minutes until chicken is cooked through and peppers are tender-crisp.
- Squeeze in lime juice, adjust seasoning with salt, pepper, or a little extra fish sauce, garnish with cilantro and serve hot over rice or noodles.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 15g | Protein: 28g | Fat: 28g | Fiber: 2g