5 from 81 votes
Coconut Curry Chicken
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.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Asian
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.
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