Coconut Chicken Curry
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
Thai
Coconut Chicken Curry
Description
Coconut Chicken Curry features boneless, skinless chicken breast sliced thinly to cook quickly and evenly in a fragrant sauce made from coconut milk and curry powder. The initial step toasting garlic and onions in coconut oil creates a savory foundation, lightly caramelizing the aromatics. Curry powder is then toasted briefly to develop its spices before adding the coconut milk, which simmers gently to meld flavors and allow the sauce to thicken slightly. The addition of sliced carrots and broccoli stems incorporates mild vegetable textures that complement the tender chicken. Finishing with lime zest, lime juice, chopped cilantro, and basil adds brightness and a fresh herbal lift to the dish.
The simmering method allows the chicken to absorb the curry flavors without drying out, while the vegetables retain some texture. This curry is practical for home cooking as the ingredients balance well in collective flavor and texture. Serving it over cooked basmati rice helps soak up the flavorful sauce and forms a complete meal. The recipe’s flexibility with vegetables means one can adapt it based on what’s available, maintaining its comforting coconut curry essence.
Broccoli stems used here have a milder flavor than florets and hold up well to longer cooking times, making them suitable for this curry’s simmer. The dish can be made spicier by adjusting the curry powder or adding cayenne pepper or fresh chiles. Keeping the curry uncovered during simmering helps achieve a thick sauce; covering might make it watery. This versatility and thoughtful preparation yields a balanced curry with creamy coconut notes and spice layering, making it accessible for home cooks seeking a flavorful chicken curry.
Ingredients
- 2 tablespoons coconut oil or olive oil, canola, or vegetable oil
- 1 red onion quartered and thinly sliced (about 1 cup)
- 2-3 cloves garlic thinly sliced
- 2 tablespoons curry powder (see notes)
- 15 oz. coconut milk preferably full fat, canned
- 1.5-2 pounds chicken breast thinly sliced about 1/4" thick against the grain, boneless skinless
- 2 carrot thinly sliced into rounds, large
- 1 cup broccoli stem see notes, thinly sliced
- 1 teaspoon kosher salt
- lime juice and zest of one
- 1/4 cup cilantro chopped
- 1/4 cup basil chopped
- basmati rice for serving (optional, see notes, cooked
Instructions
- Melt the coconut oil (2 tablespoons) in a large skillet over medium heat. Add the sliced red onion and garlic. Stir to coat in the oil and turn heat down to medium-low. Sauté over medium-low heat until garlic is toasted and golden brown, and onions have started to brown and are soft, stirring occasionally (5-10 minutes). Note: this is a good time to prep the remaining ingredients to save time.
- Add the curry powder (2 tablespoons) to the onions and garlic. Stir to coat and cook for 30 seconds - 1 minute, stirring frequently, to toast the spices.
- Add the coconut milk (15 oz. can) and allow to melt (coconut milk is often part solidified in the can) and bring to a gentle simmer over medium high heat.
- Turn the heat back down to medium-low and add the sliced chicken breast, sliced carrots, sliced broccoli stems (or other veggies), kosher salt (1 teaspoon), and lime zest. Stir and simmer uncovered on low or medium-low heat for about 10 minutes, stirring occasionally, until chicken is fully cooked.
- Turn heat off and stir in the lime juice and the fresh chopped cilantro and/or basil. Serve over cooked basmati rice (or another rice or grain such as quinoa).
Notes
- Broccoli stems can be substituted with other vegetables like asparagus, potatoes, florals of broccoli or cauliflower, or bell peppers, adjusting cooking times accordingly.
- The chicken can be replaced with shrimp, flank steak, or tofu but cooking times and methods may vary.
- Choose your curry powder based on preferred spice level; additional cayenne or fresh chiles can be added for heat.
- Simmer the curry uncovered to thicken the sauce; if it becomes too thick, add a little water or briefly cover.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 14g | 5% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 826mg | 34% |
| Potassium | 1165mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 5386IU | 108% |
| Vitamin C | 30mg | 33% |
| Calcium | 69mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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