Coconut Curry Chicken

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Coconut Curry Chicken

A creamy, fragrant curry simmered with tender chicken, coconut milk, and warming spices — ready in about 40 minutes.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 4

Ingredients

For the Curry

• 1½ lb boneless skinless chicken thighs, cut into bite-size pieces

• 1 tbsp coconut oil

• 1 medium yellow onion, diced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tbsp red curry paste

• 1 tbsp curry powder

• 1 tsp ground turmeric

• 1 (14 oz) can full-fat coconut milk

• 1 cup chicken broth

• 1 red bell pepper, sliced

• 1 tbsp fish sauce

• 1 tbsp honey

• 1 lime, juiced

• ½ tsp salt, plus more to taste

For Serving

• 4 cups cooked jasmine rice

• Fresh cilantro, for garnish

Instructions

Sear the chicken

Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and season with salt. Cook until browned on all sides, about 5-6 minutes. Remove to a plate and set aside.

Build the aromatics

Reduce heat to medium. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and ginger, and cook 1 minute more until fragrant.

Bloom the spices

Add the red curry paste, curry powder, and turmeric to the pan. Stir constantly for 1 minute to toast the spices and release their flavor.

Simmer the curry base

Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.

Add chicken and pepper

Return the chicken to the pan along with the bell pepper. Simmer uncovered for 15-18 minutes, until the chicken is cooked through and the sauce has thickened slightly.

Finish and season

Stir in the fish sauce, honey, and lime juice. Taste and adjust salt as needed.

Serve

Ladle the curry over jasmine rice and garnish with fresh cilantro.

Notes

For a milder curry, use only 1 tablespoon of red curry paste instead of 2. Leftovers keep in the fridge for up to 4 days, or freeze the curry (without rice) for up to 3 months. Reheat gently on the stovetop, adding a splash of broth or coconut milk if the sauce has thickened too much.