How to Create Perfect Coconut Chicken Curry

Flavor Foundation

Properly sauté aromatics and bloom spices to build a complex flavor base.

Protein Preparation

Sear chicken properly before simmering in sauce for maximum tenderness and flavor.

Sauce Development

Balance the richness of coconut milk with acid and umami elements for perfect curry sauce.

Vegetable Integration

Add vegetables at appropriate times to maintain texture and color while absorbing flavor.

Baking Tips

Using chicken thighs instead of breast meat results in more tender, flavorful curry.

For a thicker sauce, simmer uncovered for longer or add 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

Adjust the amount of curry paste to control spice level - different brands vary in intensity.

Full-fat coconut milk creates a richer, more authentic curry; light coconut milk works but produces a thinner sauce.

This curry tastes even better the next day as flavors continue to develop.

For a vegetarian version, substitute the chicken with firm tofu, tempeh, or additional vegetables.

Add vegetables like spinach, bamboo shoots, mushrooms, or zucchini based on preference and availability.

Make your own curry paste for a fresher, more vibrant flavor profile.

Leftover curry freezes well for up to 3 months - just reheat gently and add fresh herbs before serving.

Coconut Chicken Curry

Name: Coconut Chicken Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Asian Fusion, Thai-Inspired
Ingredients: 1.5 pounds (700g) boneless skinless chicken thighs, cut into 1-inch pieces; 2 tablespoons coconut oil or vegetable oil; 1 large onion, finely diced; 3 garlic cloves, minced; 2 tablespoons fresh ginger, grated; 2 tablespoons red curry paste (or to taste); 1 red bell pepper, sliced; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; 2 cans (13.5 oz each) coconut milk (preferably full-fat); 2 tablespoons fish sauce (or soy sauce for vegetarian version); 1 tablespoon brown sugar or palm sugar; Juice of 1 lime; 1 cup snap peas or green beans, trimmed; 1/2 cup fresh basil leaves, Thai basil preferred; 1/4 cup fresh cilantro, chopped; 2-3 Thai chili peppers, sliced (optional, for heat); Salt to taste; For serving:; 4 cups cooked jasmine rice or rice of choice; Lime wedges; Chopped peanuts or cashews; Extra fresh herbs (cilantro and basil); Sliced red chili for garnish (optional)

This aromatic coconut chicken curry combines tender chicken pieces with a rich, creamy coconut sauce infused with fragrant spices and fresh herbs. Drawing inspiration from Southeast Asian cuisine, this versatile dish balances sweet, savory, and spicy elements for a deeply satisfying meal that's both comforting and exotic. Quick enough for weeknight dinners yet impressive enough for entertaining, this curry pairs perfectly with rice or naan for a complete meal.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

1.5 pounds (700g) boneless skinless chicken thighs, cut into 1-inch pieces

2 tablespoons coconut oil or vegetable oil

1 large onion, finely diced

3 garlic cloves, minced

2 tablespoons fresh ginger, grated

2 tablespoons red curry paste (or to taste)

1 red bell pepper, sliced

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

2 cans (13.5 oz each) coconut milk (preferably full-fat)

2 tablespoons fish sauce (or soy sauce for vegetarian version)

1 tablespoon brown sugar or palm sugar

Juice of 1 lime

1 cup snap peas or green beans, trimmed

1/2 cup fresh basil leaves, Thai basil preferred

1/4 cup fresh cilantro, chopped

2-3 Thai chili peppers, sliced (optional, for heat)

Salt to taste

For serving:

4 cups cooked jasmine rice or rice of choice

Lime wedges

Chopped peanuts or cashews

Extra fresh herbs (cilantro and basil)

Sliced red chili for garnish (optional)

Instructions

Heat coconut oil in a large deep skillet or Dutch oven over medium-high heat.

Add the chicken pieces and cook until lightly browned on all sides, about 5-6 minutes. Transfer to a plate and set aside.

Reduce heat to medium and add the diced onion to the same pan. Sauté until softened and translucent, about 3-4 minutes.

Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Stir in the red curry paste and cook for 1-2 minutes to release the flavors, stirring constantly.

Add the sliced bell pepper and cook for 2 minutes until slightly softened.

Sprinkle in the ground spices (turmeric, coriander, cumin, and cinnamon) and stir for 30 seconds until aromatic.

Pour in the coconut milk and bring to a gentle simmer. Add the fish sauce and brown sugar, stirring to combine.

Return the chicken to the pan along with any accumulated juices. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.

Add the snap peas or green beans and continue to simmer for another 3-4 minutes until vegetables are tender-crisp and chicken is completely cooked through.

Stir in the lime juice and taste for seasoning, adding salt if needed.

Remove from heat and stir in most of the fresh basil and cilantro, reserving some for garnish.

Add sliced Thai chilies if using. Let the curry rest for 5 minutes before serving to allow flavors to meld.

Serve hot over jasmine rice, garnished with the reserved herbs, chopped nuts, lime wedges, and optional sliced chili.

Coconut Chicken Curry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Coconut Chicken Curry

Coconut Chicken Curry

Ingredients

Instructions