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Coconut Curry Chicken

A fragrant and creamy curry featuring tender chicken pieces simmered in a rich coconut milk sauce with aromatic spices. This flavorful dish brings the exotic tastes of Southeast Asian cuisine to your dinner table.

45 minMediumServes 4420 cal/serving

ThaiDinnerStovetopHigh ProteinKetoLow Carb

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 1 bell pepper, diced (any color)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1 can coconut milk (14 oz cans, full-fat)
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp fish sauce
  • 2 cups fresh spinach
  • 1/4 cup fresh cilantro, chopped
  • 1 lime lime wedges, for serving
  • 2 cups cooked rice, for serving

Instructions

  1. 1

    Season 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs with 1 tsp salt and 1/2 tsp black pepper.

  2. 2

    Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat.

  3. 3

    Add chicken and cook until browned on all sides and no longer pink in the center, about 5-7 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove chicken and set aside.

  4. 4

    In the same pan, add a bit more oil if needed, then add 1 diced onion and 1 diced (any color) bell pepper. Cook until softened, about 3-4 minutes.

  5. 5

    Add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Cook for 30 seconds until fragrant.

  6. 6

    Stir in 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp red pepper flakes. Cook for 1 minute to toast the spices.

  7. 7

    Pour in 1 can coconut milk (14 oz cans, full-fat) and 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.

  8. 8

    Add 1 tbsp brown sugar, 1 tbsp freshly squeezed lime juice, and 1 tsp fish sauce. Stir to combine.

  9. 9

    Return the chicken to the pan. Bring to a simmer, then reduce heat to medium-low.

  10. 10

    Cover and simmer for 15 minutes, stirring occasionally.

  11. 11

    If using 2 cups fresh spinach, stir it in during the last 2 minutes of cooking until wilted.

  12. 12

    Taste and adjust seasonings as needed.

  13. 13

    Serve over 2 cups for serving cooked rice, garnished with 1/4 cup chopped fresh cilantro and 1 lime for serving lime wedges on the side.

Questions

How long does Coconut Curry Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Coconut Curry Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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