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coconut chicken curry

A rich and creamy coconut chicken curry with aromatic spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 1 lb chicken breast cut into bite-sized pieces
  • 1 tbsp curry powder for marinating
  • 1 tbsp lime juice for marinating
  • 1 tsp salt for marinating
Curry Base
  • 2 tbsp coconut oil for cooking
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp red curry paste
  • 1 can coconut milk full-fat for creaminess
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
Vegetables
  • 1 cup bell pepper sliced
  • 1 cup zucchini sliced
  • 1 cup spinach fresh
Garnish
  • 2 tbsp fresh cilantro chopped
  • 1 lime lime wedges for serving

Method
 

Marinate Chicken
  1. In a bowl, combine chicken pieces, curry powder, lime juice, and salt. Mix well and let marinate for at least 15 minutes.
Cook Curry
  1. Heat coconut oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
  2. Add minced garlic and ginger, and cook for another minute until fragrant.
  3. Stir in red curry paste and cook for 1-2 minutes.
  4. Add marinated chicken to the skillet and cook until browned on all sides.
  5. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
  6. Bring to a simmer, then reduce heat and let cook for 15 minutes.
  7. Add bell pepper, zucchini, and spinach. Cook for an additional 5-7 minutes until vegetables are tender.
Serve
  1. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

Serve with rice or naan for a complete meal.