Coconut Curry Chicken
User Reviews
5
81 reviews
Excellent
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Coconut Curry Chicken
Report
Coconut Curry Chicken features tender chicken thighs simmered in a fragrant sauce combining red curry paste, tomato paste, coconut milk, and fresh aromatics like garlic and ginger. Bell peppers add color and texture. Served over fluffy basmati rice, it provides a rich yet balanced meal with vibrant, creamy curry flavors.
Description
This recipe begins by cooking basmati rice separately. Chicken thighs are seasoned then browned with diced shallot to develop a savory base. Tomato paste and red curry paste are stirred in with minced garlic and grated ginger, releasing their spice and tang. Adding coconut milk and chicken stock creates a creamy, flavorful curry sauce that is simmered until slightly thickened.
Chopped red and yellow bell peppers are stirred in last to soften but retain bite and color. Fresh cilantro, Thai basil, and lime juice add freshness and brightness to finish the dish. The combination yields a moderately spicy, creamy curry with tender chicken and vibrant vegetables served warmly over rice.
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Ingredients
- 1 cup basmati rice
- 1 ½ pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons olive oil
- 1 shallot diced, medium
- 3 tablespoons tomato paste
- 3 tablespoons red curry paste
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 (12-ounce) can coconut milk unsweetened
- ½ cup chicken stock
- 1 red bell pepper chopped, medium
- 1 yellow bell pepper chopped, medium
- 3 tablespoons cilantro fresh, chopped leaves
- 1 tablespoon Thai basil fresh, chopped leaves
- 1 tablespoon lime juice freshly squeezed
Instructions
- In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
- Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
- Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
- Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
- Stir in bell peppers until softened, about 5-8 minutes.
- Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
- Serve warm over rice.
Genuine Reviews
User Reviews
Overall Rating
5
81 reviews
Excellent
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