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Delish Coconut Curry Chicken

Delish Coconut Curry Chicken

Creamy coconut milk and warm spices simmer with tender chicken for a weeknight-friendly curry that tastes like takeout—ready in 45 minutes.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp coconut oil
  • 1.5 cup yellow onion, diced
  • 4 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 0.5 tsp ground turmeric
  • 0.5 tsp ground cumin
  • 0.25 tsp crushed red pepper flakes optional
  • 13.5 oz unsweetened full-fat coconut milk
  • 0.5 cup low-sodium chicken broth
  • 1 tsp brown sugar
  • 1 tsp fish sauce optional
  • 1.5 cup red bell pepper, thinly sliced
  • 3 cup baby spinach loosely packed
  • 1 tbsp fresh lime juice
  • 0.25 cup fresh cilantro, chopped for garnish
  • 3 cup cooked jasmine rice for serving

Instructions

Preparation Steps

  • Pat chicken dry. Season with salt and black pepper.
  • Heat coconut oil in a large deep skillet over medium-high heat. Add chicken and sear until lightly browned, 5 to 6 minutes. Transfer to a plate.
  • Reduce heat to medium. Add diced onion and cook until translucent, 3 to 4 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
  • Stir in red curry paste, turmeric, and cumin; cook 30 seconds to bloom the spices.
  • Pour in coconut milk and chicken broth, scraping up any browned bits. Stir in brown sugar and fish sauce (if using).
  • Return chicken and any juices to the skillet. Add sliced bell pepper. Simmer uncovered over medium heat until chicken is cooked through and sauce thickens slightly, 12 to 15 minutes.
  • Turn off heat. Fold in spinach to wilt, 1 to 2 minutes. Stir in lime juice and adjust seasoning to taste.
  • Serve curry over cooked jasmine rice and garnish with chopped cilantro.

Notes

Use light coconut milk for a lighter sauce. For extra heat, add more red pepper flakes or a pinch of cayenne. Leftovers keep refrigerated up to 4 days or freeze up to 2 months.