Coconut Curry Chicken Recipe

Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 skinless chicken thighs; 1 teaspoon turmeric; 2 tablespoons vegetable oil; 1 tablespoon Thai red curry paste or 1 tablespoon green curry paste; 1 (400 ml) can coconut milk; 2 tablespoons fish sauce; 2 tablespoons freshly squeezed lime juice; 2 teaspoons sugar; 1 red bell pepper, cored, seeded & thinly sliced; kosher salt; basil leaves (to garnish, preferably Thai); 1 lime, cut into wedges

Servings: persons

8 skinless chicken thighs
1 teaspoon turmeric
2 tablespoons vegetable oil
1 tablespoon Thai red curry paste or 1 tablespoon green curry paste
1 (400 ml) can coconut milk
2 tablespoons fish sauce
2 tablespoons freshly squeezed lime juice
2 teaspoons sugar
1 red bell pepper, cored, seeded & thinly sliced
kosher salt
basil leaves (to garnish, preferably Thai)
1 lime, cut into wedges

1
Pat chicken dry and remove any excess fat; sprinkle with turmeric.
2
Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
3
Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
4
Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
5
Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
6
Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
7
Check the sauce for taste - if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 skinless chicken thighs, 1 teaspoon turmeric, 2 tablespoons vegetable oil, 1 tablespoon Thai red curry paste or 1 tablespoon green curry paste, and more.

Yes, Coconut Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions