Description
This Creamy Coconut Curry Chicken recipe is a flavorful and comforting dish featuring tender chicken thighs simmered in a fragrant coconut milk curry sauce with aromatic spices, fresh ginger, and garlic. Perfectly balanced with a hint of lime and a touch of sweetness, this curry is easy to prepare on the stovetop and makes a delicious meal served over rice or with flatbread.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil (divided)
- 1 medium onion (diced)
- 1 red pepper (diced)
- 4 cloves garlic (minced)
- 2 tablespoons ginger (grated)
- 2 teaspoons curry powder
- 1–2 tablespoons red curry paste
- 1 teaspoon coriander
- 1 ½ pounds chicken thighs (cut into strips or use chicken breast)
- 1 teaspoon kosher salt (or more to taste)
- 13.66 ounces full-fat coconut milk (1 can)
- 1 lime (juiced, plus more for serving)
- 1 tablespoon brown sugar (or more to taste)
- 1 teaspoon fish sauce (optional)
- ¼ cup cilantro leaves (for serving)
Instructions
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the diced onion and red pepper, and sauté for 4-5 minutes until softened. Add the minced garlic and grated ginger, stirring to combine and release their aroma.
- Toast Spices: Reduce the heat to low, then add the curry powder, red curry paste, and coriander. Stir continuously for about 1 minute until the spices become fragrant and lightly toasted. Remove the spice and vegetable mixture from the pan and set aside in a bowl.
- Cook Chicken: Wipe the pan clean with a paper towel, then reheat over medium-high heat. Add the remaining 1 tablespoon of olive oil, then the chicken strips. Season with kosher salt. Cook for approximately 5 minutes, turning occasionally, until the chicken is browned on both sides but not fully cooked through.
- Combine Ingredients: Lower the heat to low. Return the sautéed vegetables and toasted spices back into the skillet with the chicken. Mix everything well to combine evenly.
- Simmer Curry: Pour in the full-fat coconut milk, lime juice, and brown sugar (start with 1 tablespoon and adjust to taste). Stir well, continue to cook for about 5 minutes until the chicken is fully cooked and the curry sauce has slightly thickened. If desired, stir in the fish sauce for extra depth of flavor.
- Serve: Garnish with fresh cilantro leaves and additional lime wedges if desired. Serve hot with steamed rice or your preferred side.
Notes
- Adjust the amount of red curry paste to control the spiciness of the dish; start with 1 tablespoon for milder flavor or 2 for more heat.
- Using chicken thighs keeps the meat moist and tender, but chicken breasts can be substituted if preferred.
- If the curry sauce is too thin after simmering, continue cooking for a few more minutes to reduce and thicken it.
- Fish sauce is optional but adds a savory umami depth; omit for vegetarian adaptations.
- For a lower fat version, use light coconut milk instead of full-fat, though the curry will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: coconut curry chicken, creamy chicken curry, Thai chicken curry, coconut milk curry, easy chicken curry recipe
