Ingredients
Spices and Oils
- 3 tablespoons coconut oil (divided)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- Salt and pepper (1 teaspoon fine sea salt and 1/2 teaspoon pepper)
- 2 teaspoons fish sauce (optional)
Produce
- 1/2 medium yellow onion (diced, about 1/2 cup)
- 3 cloves garlic (minced, about 1 and 1/2 teaspoons)
- 2 tablespoons finely minced ginger (from a 1 and 1/2-inch piece)
- 1 large red bell pepper (thinly sliced into long vertical strips, then cut in half horizontally)
- 1 lime (juiced, about 1 tablespoon lime juice, plus wedges for serving)
- 1/4 cup cilantro and/or basil (diced)
Protein
- 1 pound boneless, skinless chicken breast or thighs (cut into 1-inch pieces)
Other
- 1 (13.5-ounce) can full-fat coconut milk
- 1 to 2 tablespoons brown sugar (start with 1 tablespoon, adjust to taste)
- Chopped peanuts or cashews (optional, for garnish)
Instructions
- Prep Ingredients: Dice the yellow onion, mince the garlic cloves, and finely mince the peeled ginger. Thinly slice the red bell pepper into long vertical strips, then cut those strips in half horizontally for bite-sized pieces.
- Sauté Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes, until the onions begin to turn golden and soften. Add the minced garlic and ginger and stir well to coat everything with the hot oil.
- Toast Spices: Lower the heat to low and add the yellow curry powder, red curry paste, and ground coriander to the skillet. Stir frequently for 2 to 3 minutes until the spices are lightly toasted and release their fragrant aroma.
- Add Chicken and Peppers: Increase the heat back to medium-high. Add the remaining 1 tablespoon of coconut oil along with the sliced red bell pepper. Stir for 1 to 2 minutes, then add the chicken pieces. Season with salt and pepper (1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often, for about 4 to 5 minutes until the chicken is browned on all sides but not fully cooked through.
- Simmer in Coconut Milk: Pour in the full can of coconut milk, 1 tablespoon of lime juice, and 1 tablespoon of brown sugar (add more brown sugar if desired for sweetness). Stir everything to combine and continue cooking until the chicken is thoroughly cooked through with an internal temperature of 165°F and the curry sauce has slightly thickened, about 5 to 7 minutes. Optionally, stir in fish sauce at this stage for added umami.
- Serve and Garnish: Serve the coconut chicken curry hot over white or jasmine rice and/or with warm naan bread. Garnish individual servings with chopped cilantro, basil, and crushed peanuts or cashews. Provide lime wedges on the side for an extra fresh citrus kick if desired.
Notes
- Adjust the amount of red curry paste to control the spice level according to your preference.
- The curry sauce thickens slightly as it simmers; if it gets too thick, add a splash of water or coconut milk to reach your desired consistency.
- This dish pairs well with fluffy jasmine rice, basmati rice, or warm naan for a complete meal.
- For a vegetarian version, substitute chicken with tofu or chickpeas and use vegetable-based curry pastes and fish sauce alternatives.
- Using full-fat coconut milk provides a richer, creamier curry; light coconut milk can be used but may result in a thinner sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
