Coconut Chicken Curry Recipe - Chef Fun Kitchen

Coconut Chicken Curry Recipe

This coconut chook curry may be made in one pot and is packed with delicious flavors! This curry can be made in half-hour or less making it the right weeknight dinner.

Pair this coconut curry with rice and/or naan bread. A aspect of roasted carrots or roasted sweet potatoes could also pair well.

Coconut Chicken Curry Recipe

It’s speedy, flavorful, and wholesome! that is certainly one of my husband’s all time preferred meals, and whilst I tend to decide upon greens over meat (hiiii butternut squash curry), this is one in all my favorites as well.

Coconut curry taste
These days we’re the usage of pink curry on this dish alongside yellow curry powder and an awesome amount of coriander. in case you’re wondering what coconut curry tastes like, it’s a bit candy, however ordinarily savory with guidelines of spice from the purple curry. red curry is usually made from crushed pink chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp up those flavors with additional garlic, ginger, and onions.

Coconut Chicken Curry Recipe

In order a ways as spiciness: i'd price this dish as mild, however it does depend upon the logo of pink curry you operate. I’ve observed Thai Kitchen is normally quite moderate.


  • 3 tablespoons coconut oil, separated
  • 1/2 medium yellow onion, diced (~1/2 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; 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 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


  1. Begin via prepping ingredients: cube the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the crimson bell pepper into lengthy vertical strips and then cut those strips in half horizontally.
  2. Warmth 2 tablespoons coconut oil in a large deep skillet over medium-high warmness. add the onion and saute for 3-5 minutes or till onions are starting to get golden. upload the garlic and ginger. Stir to coat everything with the oil. lower the heat to low and upload in the curry powder, crimson curry paste, and coriander. Stir regularly for 2-3 mins or till gently toasted and aromatic.
  3. Go back the heat to medium high. add in the closing 1 tablespoon coconut oil and the pink pepper. Stir for 1-2 mins after which add within the chew-sized portions of chicken. Sprinkle on salt and pepper to flavor (I add 1 teaspoon excellent sea salt and 1/2 teaspoon pepper). cook, stirring frequently for about 4-five minutes or till the fowl is browned on both sides, however now not cooked via.
  4. Pour within the coconut milk, lime juice, and brown sugar (to flavor; I start with just 1 tablespoon). Stir till bird is cooked via (juices run clean and it's miles cooked to one hundred sixty five degrees F) and curry is slightly thickened (observe 1). If preferred, stir inside the fish sauce.
  5. Serve over rice and/or with naan bread. Garnish man or woman plates with cilantro, basil, and/or beaten peanuts/cashews. Serve additional lime wedges with the aid of the aspect if favored.

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