Coconut Curry Chicken

This aromatic Coconut Curry Chicken features tender pieces of chicken simmered in a rich, creamy sauce infused with exotic spices. It's a comforting and flavorful dish that brings a taste of the tropics right to your kitchen.

Coconut Curry Chicken
  • Prep time: 17 minutes
  • Cook time: 35 minutes
  • Total time: 52 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp coconut oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp red curry paste
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 cup fresh spinach
  • 1 tbsp lime juice
  • Salt and freshly ground black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet and sear until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  3. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices.
  4. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  5. Return the seared chicken to the skillet. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and tender.
  6. Add the sliced red bell pepper and fresh spinach to the curry. Cook for another 3-5 minutes, or until the bell pepper is tender-crisp and spinach has wilted.
  7. Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh cilantro, preferably over steamed rice or with naan bread.

Tips

  • For a richer flavor, toast the red curry paste for a minute before adding liquids.
  • Adjust the amount of red curry paste to your preferred spice level.
  • Don't overcrowd the pan when searing chicken; work in batches if necessary to ensure good browning.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breast, but be mindful not to overcook it as it can dry out more easily than thighs. Reduce the simmering time slightly if needed.

How can I make this dish spicier or milder?

To make it spicier, add more red curry paste or a pinch of red pepper flakes. For a milder curry, use less curry paste and consider adding a spoonful of brown sugar or honey to balance the heat.

How should I store leftover coconut curry chicken?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much.