Coconut Curry Chicken that Feels Like a Warm Hug in a Bowl

Coconut Curry Chicken is a delightful dish that transports your taste buds to Southeast Asia with its rich flavors.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Southeast Asian

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

1 cup basmati rice substitute with jasmine or brown rice

For the Chicken

1.5 pounds boneless, skinless chicken thighs substitute for chicken breasts, shrimp, or tofu

For Seasoning

Kosher salt adjust to suit your palate
freshly ground black pepper adjust to suit your palate
1.5 tablespoons olive oil can use vegetable or coconut oil

For Aromatics

1 medium shallot, diced substitute with onion if necessary
3 cloves garlic, minced use fresh for best results
1 tablespoon freshly grated ginger

For the Sauce

3 tablespoons tomato paste optional but recommended
3 tablespoons red curry paste adjust spice level to taste
1 can (12-ounce) unsweetened coconut milk use full-fat for richness
0.5 cup chicken stock use vegetable stock for vegetarian version

For the Vegetables

1 medium red bell pepper, chopped replace with yellow or green
1 medium yellow bell pepper, chopped consider zucchini or bok choy

For Garnishing

3 tablespoons chopped fresh cilantro leaves substitute with parsley if needed
1 tablespoon chopped fresh Thai basil leaves a mix of sweet basil and mint can be used
1 tablespoon freshly squeezed lime juice essential for finishing touch

Equipment

Large saucepan
Dutch Oven

Method

Step-by-Step Instructions

Cook 1 cup of basmati rice according to package instructions.
Season 1.5 pounds of boneless, skinless chicken thighs with salt and pepper.
In a Dutch oven, heat 1.5 tablespoons of olive oil over medium heat. Add seasoned chicken and diced shallot. Sear for 6-8 minutes until golden brown.
Stir in 3 tablespoons of tomato paste, 3 tablespoons of red curry paste, minced garlic, and grated ginger. Cook for about 2 minutes until fragrant.
Pour in 1 can of coconut milk and 0.5 cup of chicken stock. Bring to a boil, then reduce to low and simmer for 7-10 minutes.
Add chopped red and yellow bell peppers. Cook for an additional 5-8 minutes until peppers are softened.
Remove from heat and mix in chopped cilantro, Thai basil, and lime juice. Taste and adjust seasoning if necessary.
Serve the coconut curry chicken over warm basmati rice.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 70mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for 2-3 days. Can freeze but not recommended due to potential coconut milk separation.

Tried this recipe?

Let us know how it was!