Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Fragrant, creamy coconut chicken curry is one of those all-time favorite restaurant dishes that’s surprisingly simple to make at home. No laundry list of ingredients or multiple dishes to clean here: The flavors and textures build on each other in a single skillet so that the veggies are perfectly cooked and the chicken is tender and juicy. Coconut milk keeps this curry on the lighter side, while fresh diced mango and a squeeze of lime add a beautifully bright pop. Serve with steamed rice for a quick, crowd-pleasing weeknight dinner anytime, and especially when the days turn cool in the fall.
What’s the difference between canned coconut milk and a carton of coconut milk?
Recently, cartons of coconut milk have been added to the dairy case right next to the almond milk and oat milk. This version has about four times more water than coconut milk from a can, which includes the natural fat that gives the curry its richness. Use canned coconut milk for this recipe.
What can I substitute for fish sauce?
A small splash of fish sauce adds loads of savory flavor to this curry. It’ll keep almost indefinitely in your fridge and can be found in most supermarkets. In a pinch, you can substitute soy sauce.
Is coconut chicken curry spicy?
This recipe is not spicy at all making it a winning dinner for kids. If you prefer a little heat, try sautéeing some chopped jalapeño with the bell pepper and onion in step 2.
- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 40 mins
Ingredients
- 2 tbsp.
olive oil
- 1 lb.
boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp.
kosher salt, plus more to taste
- 1
yellow onion, chopped
- 1
red bell pepper, stemmed, seeded and chopped
- 1
(1-inch) piece ginger, finely chopped
- 3
garlic cloves
- 1 tbsp.
curry powder
- 1/2 tsp.
ground coriander
- 1
(13.66-oz.) can unsweetened coconut milk
- 1/2 c.
frozen green peas
- 1 tsp.
fish sauce
Steamed white rice, lime wedges, chopped fresh mango, chopped cashews, and cilantro, for serving
- Nutrition Information
- Per Serving (Serves 4)
- Calories493 Fat33 gSaturated fat21 gTrans fat0 gCholesterol107 mgSodium716 mgCarbohydrates22 gFiber4 gSugar4 gProtein28 gVitamin D0 mcgCalcium58 mgIron6 mgPotassium748 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.
- Step 2Decrease the heat to medium. Add the onion and bell pepper, and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in the ginger, garlic, curry powder, and coriander. Cook, stirring constantly, until fragrant, about 1 minute.
- Step 3Add the coconut milk, green peas, and reserved chicken. Bring to a simmer over medium heat. Cook, stirring occasionally, until heated through and the flavors meld, about 10 minutes. Stir in the fish sauce and season to taste with salt.
- Step 4Serve the curry with rice, lime wedges, mango, cashews, and cilantro.
- Step 1Heat the oil in a large skillet over medium-high. Add the chicken and sprinkle with salt. Cook, stirring occasionally, until browned and cooked through, about 6 minutes. Using a slotted spoon, transfer the chicken to a bowl; set aside.
Tip: The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over medium-low before serving.
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