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- 1 lb chicken breast, cut into bite-sized pieces - 1 can coconut milk (14 oz) - 2 tablespoons red curry paste - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 inch ginger, grated - 1 red bell pepper, sliced - 1 cup spinach leaves - 1 tablespoon fish sauce (or soy sauce) - 1 tablespoon brown sugar - Fresh cilantro, for garnish - Salt and pepper to taste In coconut chicken curry, the main ingredients create a rich and creamy base. The chicken breast provides protein, while the coconut milk adds a smooth texture. Red curry paste brings warmth and depth to the dish. Aromatics like onion, garlic, and ginger are essential. They add layers of flavor right from the start. The red bell pepper adds sweetness and color. Spinach brings freshness and nutrients, making the dish vibrant. For seasoning, fish sauce or soy sauce enhances the umami flavor. Brown sugar balances the heat from the curry. Fresh cilantro adds a bright finish, while salt and pepper adjust the taste. These ingredients make coconut chicken curry a simple yet flavorful delight. You can easily customize it based on what you have at home. {{ingredient_image_1}} 1. Start by heating the vegetable oil in a large skillet over medium heat. 2. Add the chopped onion and sauté it for 3-4 minutes. You want it translucent and soft. 3. Next, add the minced garlic and grated ginger. Cook them for 1-2 minutes until they smell great. 4. Now, increase the heat to medium-high. Add the chicken pieces to the pan. 5. Cook the chicken until it is browned on the outside, about 5-7 minutes. 1. Once the chicken is browned, stir in the red curry paste. Mix it well to coat the chicken. 2. Sauté for another 2 minutes. This helps the spices bloom and add depth to the dish. 3. Next, pour in the coconut milk. Bring the mixture to a gentle simmer. 1. Add the sliced red bell pepper and brown sugar to the pan. 2. If you like, you can include fish sauce or soy sauce for a vegetarian option. Stir well. 3. Let the curry simmer for about 10 minutes. This will cook the chicken fully and make it tender. 4. In the last few minutes, toss in the spinach leaves. Stir until they are just wilted. 5. Before serving, taste the curry and adjust the seasoning with salt and pepper as needed. To ensure chicken tenderness, cut the chicken breast into small pieces. This helps it cook evenly. When you sauté the chicken, make sure it gets a nice brown color. This adds flavor to the dish. Let the chicken cook without stirring too much. This way, it sears well. Balancing flavors is key to a great coconut chicken curry. The red curry paste brings heat, while coconut milk adds creaminess. Use fish sauce or soy sauce to enhance the savory taste. Add brown sugar for a touch of sweetness. Taste as you cook. Adjust salt and pepper to match your preference. Serve your coconut chicken curry over fluffy jasmine rice. The rice soaks up the yummy sauce. Use a large spoon to pile the curry on the rice. It looks inviting and delicious. For garnishing, sprinkle fresh cilantro on top. This adds a bright green color. You can also add lime wedges. The zest from lime makes each bite refreshing and tasty. If you want to make this dish ahead of time, it's easy! Cook the curry and let it cool down. Store it in an airtight container in the fridge. It will stay fresh for about 3 days. When you reheat, do it on the stove. This method keeps the texture nice. Add a splash of water if it seems thick. Stir well until it's hot. You can also use the microwave, but check it often to avoid overcooking. Pro Tips Marinate the Chicken: For even more flavor, marinate the chicken pieces in a bit of coconut milk and curry paste for at least 30 minutes before cooking. Adjust Spice Level: If you prefer a spicier curry, add extra red curry paste or some sliced fresh chili peppers when cooking. Vegetable Variations: Feel free to mix in or substitute other vegetables like carrots, zucchini, or peas for added nutrition and color. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove for best results. {{image_2}} You can easily make coconut chicken curry vegetarian. Just swap the chicken for tofu. Tofu absorbs flavors well and gives a nice texture. For the sauce, replace fish sauce with soy sauce. This keeps the savory taste while making it plant-based. You still get great flavor and satisfaction. Do you like it mild or spicy? You can adjust the heat by adding less or more red curry paste. For a kick, try adding some chili flakes. Adding extra vegetables boosts nutrition. You can toss in carrots, peas, or even broccoli. These veggies add crunch and color to your dish. Want to enhance the taste? Experiment with herbs like basil or cilantro. These add freshness and depth to your curry. You can also pair your curry with different rice or noodles. Jasmine rice is classic, but brown rice or rice noodles work well too. The right pairing makes every bite delightful. To store your coconut chicken curry, let it cool first. Then, place it in an airtight container. This helps keep it fresh. Refrigerate the curry within two hours of cooking. It will last for up to four days in the fridge. If you want to save it for later, freezing is a great option. Put the curry into a freezer-safe container. Make sure to leave some space at the top, as the curry may expand. You can freeze it for up to three months. When reheating, you want to keep the flavors bright. The best way is to use the stovetop. Pour the curry into a saucepan. Heat it over medium heat, stirring often. This helps maintain the texture and taste. If you're in a hurry, you can use the microwave. Place the curry in a microwave-safe bowl. Cover with a lid or microwave-safe wrap. Heat in short bursts, stirring in between. This way, it heats evenly. Coconut chicken curry lasts for four days in the fridge. If you freeze it, it can last for three months. Always check for any signs of spoilage before eating. If it smells off or looks strange, it's best to throw it away. Enjoy your delicious coconut chicken curry without worry! You can use several proteins instead of chicken. Consider these options: - Tofu: Use firm tofu, cut into cubes. Cook for about 8-10 minutes. - Shrimp: Add shrimp towards the end. Cook for 3-5 minutes, until pink. - Chickpeas: Use canned chickpeas, drained. Add them for 10 minutes to warm. - Pork: Thinly slice pork tenderloin. Cook for 8-10 minutes until browned. These choices give you varied flavors and textures, while keeping the dish tasty. Yes, you can prepare coconut chicken curry in advance. Here’s how: - Cook and cool: Make the curry, then cool it quickly. - Store: Place it in an airtight container. Refrigerate for up to 3 days. - Freeze: For longer storage, freeze it for up to 3 months. When you reheat, warm it gently on the stove. Add a bit of water if it’s too thick. Coconut chicken curry pairs well with many dishes. Here are some great suggestions: - Rice: Steamed jasmine rice is perfect. It soaks up the curry sauce well. - Naan: Soft naan bread is great for dipping. - Salad: A fresh cucumber salad adds crunch and coolness. - Beverages: Enjoy with iced tea or coconut water for a tropical feel. These sides and drinks enhance the meal and balance the rich flavors. In this post, we explored making coconut chicken curry. We covered essential ingredients like chicken breast and coconut milk, aromatics, and seasonings. I explained the step-by-step process, along with helpful cooking and presentation tips. You learned about variations, storage, and common questions. Coconut chicken curry is versatile and can suit your tastes. I hope you try it and enjoy the flavors. Happy cooking!

Coconut Chicken Curry

A flavorful and creamy chicken curry made with coconut milk and red curry paste, perfect for serving over jasmine rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can coconut milk
  • 2 tablespoons red curry paste
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 red bell pepper sliced
  • 1 cup spinach leaves
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • to taste salt and pepper
  • to serve cooked jasmine rice
  • for garnish fresh cilantro

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
  • Add the minced garlic and grated ginger to the pan, cooking for an additional 1-2 minutes until fragrant.
  • Increase the heat to medium-high and add the chicken pieces. Cook until they are browned on the outside, about 5-7 minutes.
  • Stir in the red curry paste, mixing thoroughly to coat the chicken. Continue to sauté for another 2 minutes, allowing the spices to bloom.
  • Pour in the coconut milk, and bring the mixture to a gentle simmer.
  • Add the sliced red bell pepper, brown sugar, and fish sauce (or soy sauce) to the curry. Stir well and let it simmer for about 10 minutes, or until the chicken is fully cooked and tender.
  • In the last few minutes of cooking, add the spinach leaves and stir until just wilted.
  • Taste and adjust seasoning with salt and pepper as needed.
  • Remove from heat and let it stand for a couple of minutes before serving.

Notes

Serve over jasmine rice and garnish with fresh cilantro and lime wedges for added flavor.
Keyword Chicken, coconut, curry, Thai