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Coconut Curry

This Coconut Curry is a tropical delight! Creamy, fragrant, and packed with flavor, it's perfect for impressing family and friends.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 1 tablespoon ground paprika
  • 2 teaspoons kosher salt plus additional as needed
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cayenne pepper
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 inch piece of ginger (enough to yield 1 tablespoon minced)
  • 1 large red bell pepper
  • 3 tablespoons coconut oil or canola oil plus additional as needed
  • 1 can unsweetened coconut milk (13-ounce, use full fat for creaminess)
  • 1 tablespoon fish sauce plus additional to taste
  • 1 tablespoon freshly squeezed lime juice plus additional lime wedges for serving
  • 1 cup roughly chopped fresh cilantro divided
  • Cooked rice, cauliflower rice, or homemade naan for serving

Instructions

  • Start by cutting the chicken thighs into bite-sized pieces. This will ensure even cooking. Next, finely chop the yellow onion, mince the garlic, and grate the ginger to yield about one tablespoon. Slice the red bell pepper into strips.
  • In a large bowl, combine the chicken pieces with paprika, kosher salt, curry powder, turmeric, and cayenne pepper. Mix well to ensure the chicken is evenly coated with the spices.
  • In your skillet or Dutch oven, heat 3 tablespoons of coconut oil over medium heat. Once the oil is melted and shimmering, add the chopped onion and sauté for about 3-4 minutes until translucent. Then, add the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add the seasoned chicken to the skillet, cooking for about 5-7 minutes until the chicken is browned on all sides. Stir occasionally to prevent sticking.
  • Once the chicken is browned, toss in the sliced red bell pepper and stir to combine. Cook for another 2 minutes until the pepper starts to soften.
  • Pour in the can of coconut milk and add the fish sauce. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10-15 minutes. If the sauce seems too thick, add a splash of water or broth.
  • Once the curry has thickened to your liking, stir in the freshly squeezed lime juice and half of the chopped cilantro. Taste and adjust seasoning, adding more fish sauce or lime juice as desired.
  • Serve the coconut curry over cooked rice or cauliflower rice, garnishing with the remaining cilantro and lime wedges on the side. Enjoy the aromatic and comforting flavors of this delightful dish!

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Spoon
  • Wooden Spoon

Notes

  • Store leftover coconut curry 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 water if it has thickened.
  • You can freeze portions for up to 3 months; thaw in the refrigerator overnight before reheating.