Name: Coconut Curry Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 cup basmati rice; 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; Kosher salt and freshly ground black pepper, to taste; 1 1/2 tablespoons olive oil; 1 medium shallot, diced; 3 tablespoons tomato paste; 3 tablespoons red curry paste; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 (12-ounce) can unsweetened coconut milk; 1/2 cup chicken stock; 1 medium red bell pepper, chopped; 1 medium yellow bell pepper, chopped; 3 tablespoons chopped fresh cilantro leaves; 1 tablespoon chopped fresh Thai basil leaves; 1 tablespoon freshly squeezed lime juice

Jump to Recipe

Introduction

This Coconut Curry Chicken is a fragrant and flavorful dish that perfectly balances creamy coconut milk with vibrant red curry spices. Tender chicken thighs and colorful bell peppers make it a comforting and satisfying meal served over fluffy basmati rice.

A black skillet filled with a rich orange creamy curry containing chunks of light brown chicken pieces and red and yellow bell pepper pieces mixed evenly throughout. The curry is topped with scattered fresh green cilantro and basil leaves. To the side, a white bowl with a black outside is filled with fluffy white rice. There are whole and halved bright green limes on a white marbled surface, with some fresh green herbs around. A stack of black plates with shiny silver cutlery lies nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup basmati rice
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons olive oil
1 medium shallot, diced
3 tablespoons tomato paste
3 tablespoons red curry paste
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 (12-ounce) can unsweetened coconut milk
1/2 cup chicken stock
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
3 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh Thai basil leaves
1 tablespoon freshly squeezed lime juice

Instructions

Step 1: Cook the rice in 1 1/2 cups of water according to the package instructions, then set it aside and keep warm.
Step 2: Season the chicken pieces with 1 teaspoon salt and 1/2 teaspoon black pepper.
Step 3: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and diced shallot, cooking and stirring occasionally until the chicken is browned evenly, about 6 to 8 minutes.
Step 4: Stir in the tomato paste, red curry paste, minced garlic, and grated ginger. Cook until fragrant, about 2 minutes.
Step 5: Pour in the coconut milk and chicken stock. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat and simmer until it thickens slightly, about 7 to 10 minutes.
Step 6: Add the chopped red and yellow bell peppers and cook until they soften, about 5 to 8 minutes.
Step 7: Stir in the chopped cilantro, Thai basil, and lime juice. Adjust salt and pepper seasoning as needed.
Step 8: Serve the curry warm over the cooked basmati rice.

Tips & Variations

For extra heat, add a chopped fresh chili or a pinch of cayenne pepper with the curry paste.
Swap chicken thighs for chicken breasts if you prefer leaner meat, but be careful not to overcook.
Use jasmine rice instead of basmati for a different aromatic touch.
Add vegetables like snap peas or baby spinach for more color and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, adding a splash of water or coconut milk if the sauce has thickened too much. Rice is best consumed fresh but can be stored separately for up to 2 days in the fridge.

How to Serve

The image shows two white bowls of food on a white marbled surface. Each bowl has a base layer of fluffy white rice. On top, there is a creamy orange curry with chunks of chicken and pieces of bright red bell pepper. Fresh green cilantro leaves are scattered over the curry, adding a touch of color. A silver fork is placed in the top bowl, resting on the edge. Around the bowls, there are lime wedges and fresh green herbs. The overall look is vibrant with a mix of white, orange, red, and green colors in the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken thighs?

Fresh chicken thighs work best for this recipe because they retain moisture and develop flavor during cooking. Canned chicken is not recommended as it may alter the texture and flavor.

Is this recipe spicy? Can I adjust the heat level?

This curry has a moderate heat from the red curry paste. You can adjust the spiciness by using less curry paste or choosing a mild variety. Adding fresh chilies will increase heat for those who like it spicy.