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Coconut Curry Chicken Recipe

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★★★★★

4.9 from 338 reviews

This Coconut Curry Chicken recipe is a vibrant, flavorful dish combining tender chicken thighs simmered in a rich coconut milk and red curry paste sauce, complemented by fresh bell peppers and herbs, served over fluffy basmati rice for a comforting and aromatic meal.

Ingredients

Scale

For the Rice

  • 1 cup basmati rice

For the Coconut Curry Chicken

  • 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

  1. Cook the Rice: In a large saucepan, combine 1 1/2 cups water and the basmati rice. Cook according to package instructions until tender and fluffy. Remove from heat and set aside.
  2. Season the Chicken: Pat the chicken thigh chunks dry, then season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper evenly.
  3. Brown the Chicken and Shallots: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken pieces and diced shallot. Cook, stirring occasionally, until the chicken is browned evenly on all sides and the shallots become soft, about 6 to 8 minutes.
  4. Add Aromatics and Pastes: Stir in the tomato paste, red curry paste, minced garlic, and grated ginger. Cook for about 2 minutes until fragrant, stirring constantly to coat the chicken and develop flavor.
  5. Simmer with Coconut Milk: Pour in the unsweetened coconut milk and chicken stock. Season with additional salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer gently until the sauce thickens slightly, about 7 to 10 minutes.
  6. Add Bell Peppers: Stir in the chopped red and yellow bell peppers. Continue simmering until the peppers soften but remain vibrant, approximately 5 to 8 minutes.
  7. Finish with Herbs and Lime: Mix in the chopped fresh cilantro, Thai basil leaves, and freshly squeezed lime juice. Adjust seasoning with salt and pepper as needed.
  8. Serve: Spoon the coconut curry chicken over the cooked basmati rice while warm. Garnish with extra fresh herbs if desired and enjoy.

Notes

  • Using boneless, skinless chicken thighs ensures tender and flavorful meat that holds up well in the curry.
  • Adjust the amount of red curry paste to your preferred spice level.
  • Fresh herbs such as cilantro and Thai basil add brightness and authenticity to the dish.
  • For a gluten-free version, ensure the chicken stock and curry paste contain no gluten ingredients.
  • Leftovers store well and taste even better the next day as flavors meld.

Keywords: Coconut Curry Chicken, Thai Chicken Curry, Coconut Milk Curry, Red Curry Chicken, Basmati Rice Chicken Curry

Find it online: https://lieblingsmahlzeit.com/coconut-curry-chicken-recipe/