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–+ servings
A bowl of rice topped with coconut curry chicken, red bell peppers, and naan bread on the side.

Coconut Curry

This creamy chicken coconut curry is full of flavor! It's a hearty, cozy dinner that's easy to make and fantastic for meal prep and freezing.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 4 servings
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Ingredients
  

  • 2 pounds boneless, skinless chicken thighs or breasts - I love thighs for this but both work
  • 1 tablespoon ground paprika
  • 2 teaspoons kosher salt plus additional as needed
  • 2 teaspoons curry powder
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cayenne pepper
  • 1 large yellow onion
  • 4 garlic cloves
  • 1 inch piece of ginger enough to yield 1 tablespoon minced
  • 1 red bell pepper
  • 3 tablespoons coconut oil or canola oil, plus additional as needed
  • 1 (13-ounce) can unsweetened coconut milk (use full fat, or the sauce may separate)
  • 1 ½ tablespoons fish sauce plus additional to taste
  • 1 tablespoon freshly squeezed lime juice plus additional lime wedges for serving (lemon also works)
  • 1 cup roughly chopped fresh cilantro divided
  • Cooked rice cauliflower rice, or Homemade Naan, for serving

Instructions
 

  • Cut the chicken into 1-inch pieces. Place in a large bowl. Top with the paprika, salt, curry powder, turmeric, and cayenne. Toss to coat, then set aside to marinade while you prep the remaining ingredients.
    Glass bowl of marinated chicken pieces with black kitchen tongs on a light wooden surface.
  • Finely dice the yellow onion. Mince the garlic and ginger. Cut the bell pepper into thin slices, then cut the slices in half crosswise to make them a shorter.
  • In a Dutch oven or similar large, sturdy pot, heat the oil over medium heat. Once it is warm, add the onions. Reduce the heat to medium-low then gently saute until the onions are translucent, about 10 minutes. Do not let brown.
  • Stir in the garlic and ginger. Cook, stirring constantly, until super fragrant, about 1 minute.
  • Add the chicken and increase the heat to medium. Cook for 1 minute, stirring continuously to bloom the spices. If it starts to stick, drizzle in a bit more oil as needed.
    Chunks of seasoned chicken and chopped onions cooking in a black skillet on a wooden surface.
  • Stir in the coconut milk, fish sauce, and bell pepper.
    Chicken, onions, and coconut sauce cooking in a black skillet with a wooden spatula on a wooden surface.
  • Bring the milk to a rapid simmer (not a full boil). Let simmer for 10 minutes, then stir in the bell pepper. Continue simmering 10 minutes more, until the chicken is cooked through and the pepper is tender. Stir every so often to make sure nothing is sticking.
    A skillet of coconut curry with chicken, red bell peppers, and sauce, stirred with a wooden spoon on a wooden table.
  • Stir the lime juice and half of the cilantro. Taste and adjust seasoning as desired.
  • Serve over rice with a big handful of fresh cilantro and additional lime wedges.

Notes

  • Tip: Use rubber gloves to toss chicken so that you do not stain your hands with turmeric.
  • TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
  • TO REHEAT: Warm coconut curry in a pan on the stovetop over medium heat or in the microwave. The liquid will thicken, but it should loosen up once reheated. If not, add a splash of water or broth.
  • TO FREEZE: Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 612kcalCarbohydrates: 14gProtein: 48gFat: 42gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 215mgPotassium: 1044mgFiber: 5gSugar: 7gVitamin A: 2183IUVitamin C: 47mgCalcium: 68mgIron: 5mg
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