Coconut Curry

Name: Coconut Curry
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 pounds boneless, skinless chicken thighs (or breasts - I love thighs for this but both work); 1 tablespoon ground paprika; 2 teaspoons kosher salt (plus additional as needed); 2 teaspoons curry powder; ½ teaspoon ground turmeric; ¼ teaspoon ground cayenne pepper; 1 large yellow onion; 4 g arlic cloves; 1 inch piece of ginger (enough to yield 1 tablespoon minced); 1 red bell pepper; 3 tablespoons coconut oil (or canola oil, plus additional as needed); 1 (13-ounce) can unsweetened coconut milk ( (use full fat, or the sauce may separate)); 1 ½ tablespoons fish sauce (plus additional to taste); 1 tablespoon freshly squeezed lime juice (plus additional lime wedges for serving (lemon also works)); 1 cup roughly chopped fresh cilantro (divided); Cooked rice (cauliflower rice, or Homemade Naan, for serving)

This creamy chicken coconut curry is full of flavor! It's a hearty, cozy dinner that's easy to make and fantastic for meal prep and freezing.

⏱️ 55 min 🔪 Prep: 20 min 🔥 Cook: 35 min 📊 Medium ⭐ 4.9 (21) 👁️ 21 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

2 pounds boneless, skinless chicken thighs (or breasts - I love thighs for this but both work)
1 tablespoon ground paprika
2 teaspoons kosher salt (plus additional as needed)
2 teaspoons curry powder
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
1 large yellow onion
4 g arlic cloves
1 inch piece of ginger (enough to yield 1 tablespoon minced)
1 red bell pepper
3 tablespoons coconut oil (or canola oil, plus additional as needed)
1 (13-ounce) can unsweetened coconut milk ( (use full fat, or the sauce may separate))
1 ½ tablespoons fish sauce (plus additional to taste)
1 tablespoon freshly squeezed lime juice (plus additional lime wedges for serving (lemon also works))
1 cup roughly chopped fresh cilantro (divided)
Cooked rice (cauliflower rice, or Homemade Naan, for serving)

Steps

Cut the chicken into 1-inch pieces. Place in a large bowl. Top with the paprika, salt, curry powder, turmeric, and cayenne. Toss to coat, then set aside to marinade while you prep the remaining ingredients.
Finely dice the yellow onion. Mince the garlic and ginger. Cut the bell pepper into thin slices, then cut the slices in half crosswise to make them a shorter.
In a Dutch oven or similar large, sturdy pot, heat the oil over medium heat. Once it is warm, add the onions. Reduce the heat to medium-low then gently saute until the onions are translucent, about 10 minutes. Do not let brown.
Stir in the garlic and ginger. Cook, stirring constantly, until super fragrant, about 1 minute.
Add the chicken and increase the heat to medium. Cook for 1 minute, stirring continuously to bloom the spices. If it starts to stick, drizzle in a bit more oil as needed.
Stir in the coconut milk, fish sauce, and bell pepper.
Bring the milk to a rapid simmer (not a full boil). Let simmer for 10 minutes, then stir in the bell pepper. Continue simmering 10 minutes more, until the chicken is cooked through and the pepper is tender. Stir every so often to make sure nothing is sticking.
Stir the lime juice and half of the cilantro. Taste and adjust seasoning as desired.
Serve over rice with a big handful of fresh cilantro and additional lime wedges.