Why I Love This Recipe

The second this curry starts simmering, your whole kitchen smells amazing. Tender chicken, colorful vegetables, and a rich coconut curry sauce come together in a dinner that feels like it came from your favorite Thai restaurant, but it’s surprisingly easy to make at home. Serve it over fluffy jasmine rice with plenty of fresh cilantro and a squeeze of lime, and you’ve got the kind of meal that warms you up from the inside out.

Enjoying The Leftovers

The hardest part about this recipe is resisting the urge to go back for one more spoonful.

Storing

Let everything cool completely before storing. Store the curry and rice in separate airtight containers in the refrigerator for up to 4 days.

Reheating

Warm the curry gently on the stovetop over medium-low heat or microwave until heated through. Reheat the rice separately, then serve with fresh cilantro and a squeeze of lime for the brightest flavor.

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Coconut Chicken Curry

Bring restaurant-quality flavor home with this Thai-Inspired Coconut Curry Chicken made with tender chicken, colorful vegetables, and a rich coconut curry sauce served over jasmine rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken breast, cubed
  • 1 cup Jasmine rice
  • 1 red bell pepper, chopped
  • 1 small yellow onion, finely diced
  • 1 tbsp garlic, minced
  • 2 tbsp avocado oil
  • 2 tsp curry powder
  • 2 tsp ground coriander
  • 1 tsp ground ginger
  • 3 tbsp red curry paste
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 lime, juiced
  • 1 can full fat coconut milk
  • Fresh cilantro
US – M

Instructions

  • Cook the jasmine rice according to the package directions and set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the finely diced onion and sauté for about 2 minutes, until softened. Stir in the garlic and cook for 1 more minute, until fragrant.
  • Add the curry powder, ground coriander, red curry paste, salt, and pepper. Stir well to coat the onions and garlic, then cook for 1-2 minutes to toast the spices and deepen their flavor.
  • Add another drizzle of oil to the skillet, followed by the cubed chicken. Toss to coat the chicken in the curry mixture and cook for 3-4 minutes per side. The chicken does not need to be fully cooked at this point.
  • Stir in the bell pepper, coconut milk, and lime juice. Mix until everything is well combined.
  • Reduce the heat to a gentle simmer, cover the skillet, and cook for about 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
  • Serve over the cooked jasmine rice and garnish with fresh cilantro. Add your favorite vegetables on the side, if desired.

Equipment

saute pan
rice cooker
measuring cups
cutting board

Nutrition Per Serving

Calories: 406kcal | Carbohydrates: 46g | Protein: 29g | Fat: 12g | Fiber: 3g | Calcium: 63mg | Iron: 2mg