Chicken Coconut Curry

There’s something incredibly comforting about a warm bowl of Chicken Coconut Curry. I remember the first time I made it; the aroma wafted through my kitchen, wrapping me in a nostalgic embrace of my travels to Southeast Asia. Each ingredient seemed to tell a story, from the rich, creamy coconut milk to the vibrant bell peppers and the fragrant ginger. It transformed an ordinary weeknight into an extraordinary culinary adventure. What I love most about this dish is how it brings together flavors that dance on your palate. The spices meld beautifully, creating a harmonious blend that makes my heart sing with joy. It’s not just food; it’s an experience that I eagerly anticipate every time.

Whether you’re cooking for family or indulging in a cozy night in, this Chicken Coconut Curry is always a hit. You can customize it with your favorite vegetables or adjust the spice level to suit your taste. Plus, it pairs perfectly with a side of warm rice, soaking up all that delicious sauce. So, let’s dive into the world of flavors and create a dish that promises warmth, comfort, and a little taste of paradise!

Ingredients to Make Chicken Coconut Curry

Creating a delicious Chicken Coconut Curry starts with the right ingredients, each contributing unique flavors and textures. The combination of ingredients works together to create a symphony of taste that is both satisfying and nourishing. Let’s explore the key players in this dish.

• 1 tablespoon olive oil – Used to sauté the ingredients, adding richness.
• 1 pound chicken breasts (sliced into 1/4” pieces) – The main protein that absorbs all the curry flavors.
• 1/2 large onion (chopped) – Adds sweetness and depth to the dish.
• 1 red bell pepper (chopped into 1” pieces) – Provides a pop of color and sweetness.
• 5 oz. (1 cup) green beans (chopped into 1” pieces) – Adds crunch and freshness.
• 2 cups cauliflower (chopped into bite-size pieces) – Offers a hearty texture.
• 2 teaspoons freshly grated ginger – Adds warmth and a hint of spice.
• 3 cloves garlic (minced) – Enhances flavor with its aromatic essence.
• 2 tablespoons curry powder – The heart of the dish, infusing it with spices.
• 1 can (13.5 oz.) coconut milk (I like Chaokoh) – Creates a creamy, rich sauce.
• 1 tablespoon cornstarch – Helps thicken the sauce.
• 2 tablespoons low-sodium soy sauce – Adds umami and saltiness.
• 2 tablespoons fish sauce (may substitute with soy sauce) – Enhances the depth of flavor.
• 2 tablespoons lime juice – Brightens the dish with acidity.
• 2 tablespoons Asian/Thai sweet chili sauce (like Mae Ploy) – Introduces a sweet and spicy element.
• 1/2 tablespoon brown sugar – Balances the spices with sweetness.
• 1 teaspoon dried basil – Adds a hint of herbal flavor.
• 1/2 teaspoon salt – Enhances all the flavors.
• 1/4 teaspoon pepper – Adds a mild kick.
• 1-3 teaspoons Asian hot chili paste/sauce (or more to taste) – For those who love a bit of heat.
• cilantro – For garnish, adding freshness.
• crushed peanuts – For garnish and crunch.

How to Assemble Chicken Coconut Curry

Assembling your Chicken Coconut Curry is a delightful process that fills your kitchen with tantalizing aromas. Follow these simple, step-by-step instructions for a delicious meal that will impress your family and friends.

1. In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully add the chicken breasts, onions, and curry powder. Stir occasionally for about 5 minutes until the chicken is no longer pink and the onions become translucent. You want the chicken to be just cooked through, ensuring it’s tender and juicy.
2. Add the chopped red bell pepper, cauliflower, green beans, ginger, and garlic to the skillet. Sauté for an additional minute, stirring everything together. The colors should start to brighten up, and the aroma will be absolutely mouthwatering.
3. Now it’s time to add the coconut milk. Pour in half of the coconut milk first, eyeballing it. This will help you gauge how creamy you want the curry. Stir thoroughly to combine.
4. In a small bowl, mix the remaining coconut milk with the cornstarch until smooth. Add this mixture to the skillet along with the remaining ingredients except for the garnishes. This is where the magic happens!
5. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally. The sauce will thicken, and the vegetables will become tender but still crisp. You want that perfect balance of textures.
6. Once everything is nicely simmered, taste the curry. Adjust the seasoning as needed by adding more salt, pepper, or hot chili paste for heat. It’s your dish, so make it your own!
7. Remove the skillet from heat and prepare to serve. Garnish your Chicken Coconut Curry with fresh cilantro, a squeeze of lime juice, and a sprinkle of crushed peanuts for added texture and flavor.
8. Serve the curry hot over a bed of fluffy rice. Let your guests help themselves and enjoy the wonderful aroma filling the room.
9. Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen even more as it sits!

Tips for Success

To ensure you create the best Chicken Coconut Curry, here are some handy tips to keep in mind:

• Storage: Store any leftovers in an airtight container in the refrigerator. It can last up to three days.
• Freezing: You can freeze the curry for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
• Pairing: Serve with fluffy jasmine rice or quinoa to soak up the flavorful sauce.
• Spice Level: Adjust the heat according to your preference. Start with less hot chili paste and add more to taste.
• Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand, like carrots or peas.

How to Serve Chicken Coconut Curry

Serving your Chicken Coconut Curry can be just as exciting as preparing it. Here are some suggestions for a delightful presentation:

• Over Rice: Serve the curry hot over a generous bed of fluffy rice, allowing the sauce to soak in.
• With Naan: Pair with warm naan or flatbreads for a lovely dipping option.
• Garnished to Perfection: Top with fresh cilantro and crushed peanuts for that extra crunch and freshness.
• Meal Prep: This dish is fantastic for meal prep. Make a big batch and portion it out for lunches throughout the week.
• Occasions: This is perfect for casual dinners, potlucks, or cozy evenings in. It brings everyone together around the table.
• Seasonal Pairings: Enjoy this dish year-round. In colder months, it’s especially warming and comforting.

FAQ

Conclusion

The Chicken Coconut Curry is a delightful fusion of flavors and textures, making it a beloved dish in many homes. It’s easy to prepare, versatile, and perfect for any occasion, whether a weeknight dinner or a cozy gathering with friends. I encourage you to try this recipe; it will surely become a staple in your kitchen. Enjoy the warmth and comfort it brings to your table!

Chicken Coconut Curry

The ultimate comfort food, Chicken Coconut Curry is creamy, hearty, and full of flavor. Packed with tender chicken, vibrant veggies, and aromatic spices, this easy weeknight dinner is a must-try. Make it tonight for a taste of culinary bliss!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound chicken breasts sliced into 1/4” pieces
• 1/2 large onion chopped
• 1 whole red bell pepper chopped into 1” pieces
• 5 oz. green beans chopped into 1” pieces
• 2 cups cauliflower chopped into bite-size pieces
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 tablespoons curry powder
• 1 can (13.5 oz.) coconut milk (I like Chaokoh)
• 1 tablespoon cornstarch
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons fish sauce may substitute with soy sauce
• 2 tablespoons lime juice
• 2 tablespoons Asian/Thai sweet chili sauce (like Mae Ploy)
• 1/2 tablespoon brown sugar
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-3 teaspoons Asian hot chili paste/sauce (or more to taste)
• cilantro for garnish
• crushed peanuts for garnish

Equipment

• Mixing Bowl
• Large Pot
• Grater
• Skillet
• Chef's Knife
• Saucepan

Method

 

1. In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully add the chicken breasts, onions, and curry powder. Stir occasionally for about 5 minutes until the chicken is no longer pink and the onions become translucent. You want the chicken to be just cooked through, ensuring it’s tender and juicy.
2. Add the chopped red bell pepper, cauliflower, green beans, ginger, and garlic to the skillet. Sauté for an additional minute, stirring everything together. The colors should start to brighten up, and the aroma will be absolutely mouthwatering.
3. Now it's time to add the coconut milk. Pour in half of the coconut milk first, eyeballing it. This will help you gauge how creamy you want the curry. Stir thoroughly to combine.
4. In a small bowl, mix the remaining coconut milk with the cornstarch until smooth. Add this mixture to the skillet along with the remaining ingredients except for the garnishes. This is where the magic happens!
5. Bring the mixture to a boil over high heat, then reduce the heat to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally. The sauce will thicken, and the vegetables will become tender but still crisp. You want that perfect balance of textures.
6. Once everything is nicely simmered, taste the curry. Adjust the seasoning as needed by adding more salt, pepper, or hot chili paste for heat. It’s your dish, so make it your own!
7. Remove the skillet from heat and prepare to serve. Garnish your Chicken Coconut Curry with fresh cilantro, a squeeze of lime juice, and a sprinkle of crushed peanuts for added texture and flavor.
8. Serve the curry hot over a bed of fluffy rice. Let your guests help themselves and enjoy the wonderful aroma filling the room.
9. Leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors deepen even more as it sits!

Notes

Cooking can be a fun adventure! Here are some tips to keep in mind:

• Tip 1: Store any leftovers in an airtight container in the refrigerator. It can last up to three days.
• Tip 2: You can freeze the curry for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.
• Tip 3: Serve with fluffy jasmine rice or quinoa to soak up the flavorful sauce.
• Tip 4: Adjust the heat according to your preference. Start with less hot chili paste and add more to taste.
• Tip 5: Feel free to add or substitute vegetables based on what you have on hand, like carrots or peas.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!