Main CourseDinner

Coconut Chicken Curry

Name: Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: thai
Ingredients: 2 tbsp coconut oil; 600 g chicken breast cut into 1-inch pieces; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 tbsp ginger grated; 3 tbsp red curry paste; 800 ml coconut milk full-fat, two 400ml cans; 1 cup chicken broth; 1 tbsp fish sauce; 1 pcs lime juiced; 1 pcs bell pepper sliced; 2 cup broccoli florets; 2 cup spinach; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cup fresh cilantro chopped (optional)

This flavorful coconut chicken curry is a quick and easy weeknight meal. Tender chicken and vegetables are simmered in a rich, creamy, and aromatic coconut milk sauce.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 830 kcal

Gluten-free

Allergen information: may contain crustaceans, fish, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 tbspcoconut oil
600 gchicken breast, cut into 1-inch pieces
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 tbspginger, grated
3 tbspred curry paste
800 mlcoconut milk, full-fat, two 400ml cans
1 cupchicken broth
1 tbspfish sauce
1 pcslime, juiced
1 pcsbell pepper, sliced
2 cupbroccoli florets
2 cupspinach
0.5 tspsalt
0.25 tspblack pepper

garnish

0.25 cupfresh cilantro, chopped(optional)

Equipment

measuring cups · large pot · measuring spoons · knife · cutting board

The method

Step by step

1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
About 1 min
2
Add the chicken breast to the pot and season with salt and black pepper. Cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
About 7 min
Cook’s note: Don't overcrowd the pot; cook the chicken in batches if necessary to ensure even browning.
3
Add the yellow onion to the pot and cook until softened, about 3-5 minutes.
About 5 min
4
Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
About 1 min
Cook’s note: Stir constantly to prevent the garlic from burning.
5
Pour in the coconut milk and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
About 5 min
6
Return the cooked chicken to the pot. Add the bell pepper and broccoli florets. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
About 12 min
7
Stir in the fish sauce, lime juice, and spinach. Cook for another 1-2 minutes until the spinach has wilted.
About 2 min
8
Taste and adjust seasoning as needed, adding more salt, pepper, or fish sauce if desired.
9
Serve hot, garnished with fresh cilantro if using.

Per serving

Nutrition

56%Score

Calories: 830kcal
Protein: 54.9g
Carbs: 25.3g
Fat: 67g
Fibre: 8.3g
Sugar: 10.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover curry in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave until heated through.