Super easy and quick chicken curry! Full fat coconut milk can be a little heavy and loaded with calories and fat, so I did half lite coconut milk and half full fat coconut milk. If you don’t love spice, start with 2 tablespoons of the curry paste and test it out. Hope yall LOVE this curry just as much as I do!!
Coconut Chicken Curry Recipe
- 2 to 3 tablespoons coconut oil (olive oil may be substituted)
- 1 large sweet Vidalia or yellow onion, diced
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 4 cloves garlic, finely minced or pressed
- 3 teaspoons ground ginger or 2 tablespoons fresh ginger, finely chopped
- 2-3 tablespoons chopped green onions
- 2 teaspoons ground coriander
- one 13-ounce can coconut milk
- 1 to 1½ cups sliced carrots
- 3 tablespoons Thai red curry paste, or to taste
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 cup chopped bell pepper
- 2 tablespoons lime juice
- 1 to 2 tablespoons brown sugar, optional and to taste
- ¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
- rice, quinoa, or naan, optional for serving
- In a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir continuously.
- Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
- Add the garlic, ginger, green onions, coriander, and cook for about 1 minute, or until fragrant; stir.
- Add the coconut milk, carrots, bell pepper, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the lime juice, and stir to combine. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately.