Go Back
To make coconut curry chicken, you need fresh and tasty ingredients. Here’s what you should gather: - 1 lb (450g) chicken breast, cut into bite-sized pieces - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon brown sugar - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste These ingredients create rich flavors and a creamy texture. The chicken cooks quickly and absorbs all the goodness from the coconut milk and curry paste. To make your dish even better, you can add some condiments and garnishes. Here’s what I suggest: - Fresh cilantro adds a nice herbal flavor. - Lime wedges give a bright, zesty kick. - Serve with steamed rice or quinoa for a filling meal. These toppings not only look great but also enhance the taste. The lime juice cuts through the richness of the curry and brightens up each bite. If you want to make a vegan version, you can swap the chicken for tofu or chickpeas. Here are other options: - Use coconut cream instead of coconut milk for a thicker sauce. - Try using vegetable broth instead of soy sauce for less salt. - Replace the brown sugar with maple syrup for a different sweetness. These substitutions work well without losing the flavor. You can still enjoy a delicious coconut curry while meeting your dietary needs. For the full recipe, check out the detailed instructions provided. To make coconut curry chicken, start by gathering your ingredients. You need: - 1 lb chicken breast, cut into bite-sized pieces - 1 can coconut milk - 2 tablespoons red curry paste - 1 tablespoon vegetable oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece ginger, grated - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 tablespoons soy sauce - 1 tablespoon brown sugar - Fresh cilantro, for garnish - Lime wedges, for serving - Salt and pepper to taste Chop the onion, garlic, and ginger before you begin. This helps everything cook evenly and brings out great flavors. 1. Heat the vegetable oil in a large skillet over medium heat. 2. Add the chopped onion and sauté for 3-4 minutes until soft. 3. Stir in the garlic and ginger. Cook for 1-2 minutes until fragrant. 4. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, stirring often, until browned. 5. Mix in the red curry paste. Cook for another 2 minutes to let the flavors blend. 6. Pour in the coconut milk, soy sauce, and brown sugar. Stir well. 7. Add the red bell pepper and green beans. Bring to a gentle simmer. Let it cook uncovered for 10-15 minutes. Stir occasionally until the sauce thickens. 8. Taste your curry and adjust the seasoning as needed. Use fresh ingredients for the best taste. Fresh garlic and ginger make a big difference. If you want more heat, add extra red curry paste or red pepper flakes. Don’t skip the lime wedges; they add a fresh burst of flavor. You can serve the curry over rice or quinoa for a complete meal. For the best result, feel free to check the Full Recipe for detailed steps. One mistake is not cooking the onions enough. You want them soft and sweet. Another mistake is using too much curry paste. Start small; you can always add more. Also, don't skip the salt! It enhances the flavor. Lastly, avoid cooking the dish too fast. Let it simmer gently for the best taste. To get that rich creaminess, use full-fat coconut milk. It makes a big difference! If you want more, add a second can. You can also stir in a spoonful of peanut butter for extra creaminess and flavor. Lastly, finish with a splash of lime juice. It brightens the dish and adds depth. Start with a small amount of red curry paste. You can always increase it as you taste. Add spices like cumin or turmeric for warmth. Fresh herbs like cilantro add brightness. You might also consider a pinch of sugar to balance flavors. Taste as you go to find your perfect mix. For more details on making this dish, check out the Full Recipe. {{image_2}} You can easily add more veggies to your coconut curry chicken. This not only boosts flavor but also adds nutrients. Some great choices are: - 1 cup of broccoli florets - 1 cup of carrots, sliced - 1 cup of snap peas Just add these veggies when you include the red bell pepper and green beans. They cook quickly and absorb the lovely curry sauce. This makes your dish even more colorful and healthy. If you love heat, try making a spicy version. You can add: - 1-2 teaspoons of chili flakes - 1 fresh red chili, chopped Stir them in with the red curry paste. Adjust the spice to your taste. This version brings a warm kick that pairs well with coconut milk. The heat and creaminess balance each other out nicely. For a low-carb or keto option, swap out the rice. You can serve your coconut curry chicken over: - Cauliflower rice - Zoodles (zucchini noodles) These alternatives keep the dish light while still being filling. You can also reduce the sugar to make it more keto-friendly. Just leave out the brown sugar or use a low-carb sweetener instead. Enjoy a delicious meal without the carbs! To store leftover coconut curry chicken, let it cool first. Place it in an airtight container. This keeps the curry fresh. You can store it in the fridge for up to four days. Make sure the lid is tight to prevent spills. When you are ready to eat, take the curry out. You can reheat it on the stove or in the microwave. If using the stove, heat it slowly over low heat. Stir often to make sure it heats evenly. In the microwave, use a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. Always check that it is hot all the way through. You can freeze coconut curry chicken for later. First, let it cool completely. Then, transfer it to a freezer-safe container. You can also use freezer bags. Remove as much air as possible. This helps to avoid freezer burn. It will stay good for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat using the instructions above. For the full recipe, check out the cooking steps and tips! You can pair Coconut Curry Chicken with several tasty sides. Steamed rice is a classic choice. It soaks up the rich sauce well. Quinoa also works great if you want a healthy grain. You might try naan bread for a fun twist. It’s perfect for dipping into the curry. Fresh salad adds a nice crunch too. A simple cucumber salad with lime juice can brighten your meal. Yes, you can use frozen chicken. Just make sure to thaw it first. This helps the chicken cook evenly. You can do this overnight in the fridge. If you're in a hurry, you can microwave it for a few minutes. Just ensure it’s fully thawed before cooking. This keeps the chicken juicy and tender. To spice up your Coconut Curry Chicken, add extra red curry paste. Start with a teaspoon and taste it. This way, you control the heat. You can also add sliced fresh chilies. Jalapeños or Thai bird chilies work well. If you like it hot, sprinkle in some chili flakes too. Remember, balance is key, so taste as you go! You can find the full recipe [here](#). Coconut curry chicken is a flavorful dish made with simple steps. We covered key ingredients, cooking techniques, and tips for great taste. You learned about variations and how to store leftovers. This dish fits many diets, too. Coconut curry chicken brings comfort and joy. With practice, you will master it deliciously. Enjoy your cooking journey!

Coconut Curry Chicken

Craving a delicious and satisfying dinner? Try this Coconut Curry Chicken recipe that combines creamy coconut milk with aromatic spices for a truly flavorful meal! It's easy to make and includes step-by-step instructions, tips, and tasty variations to impress your guests. Perfect for any night of the week! Click through to discover how to whip up this simple yet mouthwatering dish and delight your family with every bite!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, sliced

1 cup green beans, trimmed

2 tablespoons soy sauce

1 tablespoon brown sugar

Fresh cilantro, for garnish

Lime wedges, for serving

Salt and pepper to taste

Instructions
 

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned on all sides.

        Add the red curry paste to the chicken and mix well, ensuring the chicken is coated with the paste. Cook for another 2 minutes.

          Pour in the coconut milk, soy sauce, and brown sugar, stirring to combine.

            Add the sliced red bell pepper and green beans to the skillet. Bring the mixture to a gentle simmer and let it cook uncovered for about 10-15 minutes, allowing the sauce to thicken slightly. Stir occasionally.

              Taste the curry and adjust seasoning with extra salt or pepper as needed.

                Remove the skillet from the heat and serve the coconut curry chicken over steamed rice or quinoa, garnished with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4