Coconut Curry Beef or Chicken
Dive into the rich, comforting flavors of Coconut Curry Beef or Chicken, a one-pot meal infused with aromatic spices and creamy coconut milk. Whether you choose tender beef or juicy chicken, this recipe brings together warm curry powder, earthy turmeric, and the zing of fresh ginger for a dish that's as flavorful as it is satisfying. A medley of colorful veggies, including carrots and bell peppers, adds both texture and nutrition, while a garnish of fresh cilantro and optional lime wedges brightens every bite. Perfectly suited for weeknight dinners or gatherings, this easy-to-follow curry is ready in just 50 minutes and pairs beautifully with steamed rice or naan bread for soaking up the luscious sauce. Explore a world of bold, exotic flavors in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 1 pound Beef or Chicken (boneless, skinless)
- 1 can (13.5 oz) Coconut milk (full fat)
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili flakes (optional)
- 2 tablespoons Vegetable oil or coconut oil
- 1 cup Chicken or beef broth
- 1 large Carrot (sliced)
- 1 medium Bell pepper (sliced)
- 0.25 cup Fresh cilantro (chopped, for garnish)
- to taste Salt
- to taste Black pepper
- for garnish Lime wedges (optional, for serving)
Instructions
Cut the beef or chicken into bite-sized pieces and season with a pinch of salt and black pepper.
Heat a large skillet or pot over medium-high heat and add the vegetable or coconut oil.
Sear the beef or chicken in the skillet until browned on all sides. Remove from the pan and set aside.
In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and grated ginger to the skillet and sauté for an additional 1 minute until fragrant.
Stir in the curry powder, turmeric, cumin, paprika, and red chili flakes (if using) and cook for 1 minute to toast the spices.
Pour in the coconut milk and chicken or beef broth, scraping the bottom of the pan to deglaze and mix the flavors.
Return the seared beef or chicken to the pan, along with the sliced carrot and bell pepper. Stir to combine.
Bring the mixture to a gentle simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the meat is tender and the vegetables are cooked through.
Adjust seasoning with additional salt and black pepper, if needed.
Garnish with chopped fresh cilantro and serve with steamed rice or naan bread. Add lime wedges on the side, if desired.
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.5 g | 178% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7801 mg | 339% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 28.3 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 3391 mg | 72% | |
*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.
