Let me just say that this amazing chicken recipe with coconut milk and curry is here to change your nights off. It’s ready in just 30 minutes. A spicy sauce of red curry paste, coconut milk, garlic, and lime juice is used to cook tender pieces of chicken. With aromatic rice that soaks up the curry, you can have a tasty meal on the table in less than 30 minutes.
Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!
Ingredients
- 1.1 pounds boneless, skinless chicken breast
- Salt and black pepper, to taste
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1–3 tablespoons red curry paste, depending on your preferred heat level
- 17 ounces full-fat coconut milk
- Juice of ½ lime
- Chili flakes or chili powder, to taste
- Cooked rice, for serving
Instructions
- Prepare the chicken: Cut the chicken breast into evenly sized, bite-sized pieces. Season lightly with salt and black pepper.
- Brown the chicken: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until lightly browned. It does not need to be fully cooked yet. Transfer it to a plate.
- Cook the onion: Reduce the heat to medium and add the remaining coconut oil. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
- Add the garlic and curry paste: Stir in the garlic and cook for 30 seconds. Add 1 tablespoon of curry paste and cook for another minute to bring out its flavor. More curry paste can be added later if needed.
- Make the sauce: Pour in the coconut milk and stir until the curry paste is fully incorporated. Return the chicken and any juices from the plate to the skillet.
- Simmer: Bring the sauce to a gentle simmer and cook uncovered for 7–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has slightly thickened.
- Finish and season: Remove the skillet from the heat and stir in the lime juice. Taste and add more curry paste, salt, black pepper, or chili as desired.
- Serve: Spoon the coconut curry chicken over warm rice and drizzle with plenty of sauce.
Difference between Indian and Thai curry.
Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.
Chicken Curry with Coconut Milk Tips
The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.
Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.
You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.
