Chicken Coconut Curry
Indulge in the warm, aromatic flavors of this Chicken Coconut Curry, a quick and satisfying one-pot dish that’s brimming with vibrant ingredients. Tender, bite-sized pieces of chicken breast are simmered in a rich and creamy coconut milk base infused with bold red curry paste, zesty lime juice, and a touch of sweetness from brown sugar. Fresh vegetables like crisp red bell peppers and vibrant broccoli florets add a delightful crunch and a boost of nutrition, while garlic, ginger, and fish sauce elevate the dish with authentic, savory depth. Perfectly seasoned with hints of salt and pepper and topped with fresh cilantro, this curry delivers a comforting, restaurant-quality meal in just under an hour. Serve it with steamed rice or noodles, and enjoy the ultimate fusion of bold Thai-inspired flavors from the comfort of your kitchen. Keywords: Chicken Coconut Curry, Thai-inspired, creamy curry, coconut milk, easy dinner recipe.
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Recipe Information
Ingredients
- 500 g chicken breast
- 400 ml coconut milk
- 1 medium onion
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp vegetable oil
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp lime juice
- 1 medium red bell pepper
- 200 g broccoli florets
- 2 tbsp fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Begin by dicing the chicken breast into small, bite-sized pieces.
Finely chop the onion and mince the garlic and ginger.
Heat the vegetable oil in a large skillet over medium heat.
Add the onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the red curry paste to the skillet, stirring constantly for 1 minute to release its aroma.
Add the diced chicken to the skillet. Cook for about 5-6 minutes, stirring frequently, until lightly browned on all sides.
Pour in the coconut milk, and stir to combine. Bring the mixture to a gentle simmer.
Stir in the fish sauce, brown sugar, and lime juice, ensuring everything is well-mixed.
Slice the red bell pepper into thin strips and add it to the skillet along with the broccoli florets.
Season the curry with salt and black pepper. Cover and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.
Taste and adjust seasoning if necessary.
Remove from heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5997 mg | 261% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 53.3 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
