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Coconut Curry Chicken

Coconut Curry Chicken

Coconut Curry Chicken is a fragrant and creamy dish that combines tender chicken pieces with a rich coconut milk-based curry sauce. It is filled with aromatic spices and is perfect when served over rice or with naan bread. This dish is excellent for a family dinner and can be made in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or wok
  • 1 wooden spoon or spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board
  • 4 serving bowls

Ingredients
  

  • 1 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
  • 1 tablespoon vegetable oil
  • 1 medium onion Finely chopped.
  • 3 cloves garlic Minced.
  • 1 tablespoon fresh ginger Grated.
  • 2 tablespoons red curry paste
  • 1 can coconut milk 14 oz or 400ml.
  • 1 cup chicken broth
  • 1 cup bell peppers Red or green, sliced.
  • 1 cup snap peas Or green beans, trimmed.
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • to taste salt and pepper Adjust seasoning as desired.
  • fresh cilantro For garnish.
  • lime wedges For serving.

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat.
  • Add the chopped onion and sauté until softened, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, and cook for an additional minute until fragrant.
  • Add the chicken pieces to the skillet, cooking until they are browned on the outside (about 5-7 minutes).
  • Mix in the red curry paste, stirring well to coat the chicken and onion mixture.
  • Pour in the coconut milk and chicken broth. Bring to a simmer.
  • Add the sliced bell peppers and snap peas, along with the fish sauce and brown sugar. Stir to combine.
  • Let the curry simmer for about 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
  • Taste and adjust seasoning with salt and pepper as desired.
  • Serve the coconut curry chicken with rice or naan bread, garnished with fresh cilantro and lime wedges.

Notes

For extra spice, you can add chopped chili peppers to the curry.
You may substitute the chicken thighs with chicken breasts if you prefer a leaner option.
This dish pairs well with jasmine rice or quinoa.