Coconut Curry Chicken

$- 1 lb boneless, skinless chicken thighs, diced - 1 can full-fat coconut milk - 2 tablespoons red curry paste - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1-inch piece of fresh ginger, grated - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1 tablespoon fish sauce - 1 tablespoon brown sugar - Juice of 1 fresh lime - Fresh cilantro leaves for garnish In this recipe, the chicken provides a rich protein base. The coconut milk adds creaminess and a slight sweetness. Red curry paste brings in the right amount of heat and spice. The onion, garlic, and ginger create a strong flavor base. These aromatics enhance the dish and give it warmth. Red bell peppers and green beans add color, crunch, and nutrition. For seasoning, fish sauce adds depth, while brown sugar balances the flavors. Fresh lime juice brightens every bite. Finally, cilantro gives a fresh finish that ties everything together. You can find the full recipe [here](#). Enjoy cooking this delicious dish! To start, heat the vegetable oil in a large skillet. Use medium heat for this. Once hot, add the finely chopped onion. Sauté the onion for about 3 to 4 minutes. You want it to be soft and see-through. Next, add the minced garlic and grated ginger. Stir them in for 1 to 2 minutes. This step fills your kitchen with an amazing smell. Just be careful not to burn the garlic. Now, add the diced chicken thighs to the skillet. Sprinkle a little salt and pepper over the chicken. Cook it for about 5 to 6 minutes. Stir it often so it turns brown on all sides. This browning step helps build rich flavor. After that, add the red curry paste. Make sure each piece of chicken gets coated. Let it cook for another 1 to 2 minutes. This helps the flavors blend nicely. Now comes the fun part—adding the coconut milk! Gradually pour it into the skillet. Stir it well to mix everything. Next, toss in the sliced red bell pepper and green beans. Mix it all together so the veggies are spread out in the curry. Add the fish sauce and brown sugar next. Bring the mixture to a gentle simmer. Lower the heat and let it cook for 10 to 15 minutes. This gives the chicken time to cook through and the veggies to get tender. When everything is cooked, squeeze the juice of one lime into the curry. This brightens the dish. Taste it and adjust the seasoning if needed. You might want more salt, pepper, or lime juice. Serve the coconut curry chicken hot. Garnish it with fresh cilantro leaves. This adds a nice pop of color and flavor. If you want the full recipe, check out the [Full Recipe]. To get great flavor in your coconut curry chicken, you must balance the spices. Start by adding the right amount of red curry paste. If you want more heat, add a little more. The fish sauce adds umami, while the brown sugar helps to balance the heat. Always taste as you go. Add lime juice at the end to brighten up the dish. This way, you can adjust the flavors to your liking. For cooking, heat is key. Use medium heat when sautéing the onions. This helps them become soft without burning. When you add the chicken, keep it on medium heat until it browns nicely. Once you add the coconut milk, reduce the heat. A gentle simmer lets the flavors blend well. Cooking too high can make the coconut milk oily or split. Presentation matters when serving your dish. For a great look, serve the coconut curry over fluffy jasmine rice or quinoa. This lets the grains soak up the sauce. Garnish the dish with fresh cilantro for a pop of color. You can also add lime wedges on the side. This makes the dish look fresh and inviting. Enjoy making your meal beautiful before you eat it! For the full recipe, check out the [Full Recipe]. {{image_4}} You can easily make this dish vegetarian. Substitute chicken with tofu or chickpeas. Tofu absorbs flavors well. Use firm tofu for the best texture. Drain and press it before dicing. For chickpeas, canned ones work great too. Rinse them to remove excess sodium. Both options make a tasty coconut curry. Changing the curry paste can alter the dish's flavor. Red curry paste is bold and spicy. Yellow curry paste is milder and sweeter. Green curry paste has a fresh, herbal taste. Each paste offers a unique twist. Try mixing them for a custom flavor. You can add more veggies for extra nutrition and color. Seasonal add-ins can include squash, carrots, or spinach. Chop them into small pieces for even cooking. Add them along with the red bell pepper. This way, they cook perfectly together. More veggies make the meal heartier and more satisfying. To store leftover coconut curry chicken, let it cool first. Place it in an airtight container. This helps keep it fresh and tasty. You can store it in the fridge for up to three days. When ready to eat, just reheat it on the stove or in the microwave. If you want to keep it longer, freezing is a great option. Pour the cooled curry into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. You can freeze coconut curry chicken for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat it gently on the stove until hot. Coconut curry chicken stays fresh in the fridge for about three days. If frozen, it can last up to three months. Be sure to check for any off smells or changes in texture before eating. Enjoy the flavors at their best by eating them within these time frames. For more details, check the Full Recipe. Coconut curry chicken is a warm and creamy dish. It features tender chicken cooked in coconut milk and red curry paste. This dish blends sweet, savory, and spicy flavors. The coconut milk gives it a rich texture, while the curry paste adds depth. You will also find fresh veggies like bell peppers and green beans in the mix. This dish is perfect over rice or quinoa. It's a favorite for those who enjoy a taste of the tropics. Yes! You can easily adjust the spice level. Start by adding more red curry paste to the dish. Each brand has its own heat, so taste as you go. You can also add fresh chili peppers or chili flakes for extra heat. If you want more flavor without too much spice, try adding a dash of hot sauce. Coconut curry chicken pairs well with various sides. Here are some great options: - Steamed jasmine rice - Fluffy quinoa - Warm naan bread - Crispy vegetable spring rolls - Fresh salad with lime dressing These sides help balance the rich flavors of the curry. You can also offer lime wedges for a zesty touch. For the full recipe, check out the complete guide. In this blog post, we explored how to make Coconut Curry Chicken. We covered key ingredients like chicken, coconut milk, and vegetables. I shared step-by-step instructions to sauté, brown, and create a flavorful curry. Tips on balancing spices and serving suggestions help enhance the dish. You learned about variations, storage, and common questions too. Coconut Curry Chicken is versatile and tasty. Experiment with flavors and enjoy!$

Savor the flavors of a delightful Coconut Curry Chicken with this easy and tasty recipe! Discover how to combine tender chicken, creamy coconut milk, and vibrant veggies into a comforting dish that everyone will love. With simple step-by-step instructions and helpful tips, you'll impress your family and friends in no time. Ready to create a meal that warms the soul? Click through to explore the full recipe and elevate your cooking today!

Print Recipe Pin Recipe

Ingredients

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 can (400ml) full-fat coconut milk

2 tablespoons red curry paste (adjust for spice preference)

1 tablespoon vegetable oil (such as canola or sunflower)

1 medium onion, finely chopped

2 cloves garlic, minced (or crushed)

1-inch piece of fresh ginger, grated or minced

1 red bell pepper, sliced into thin strips

1 cup green beans, trimmed and cut in half

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar (light or dark)

Juice of 1 fresh lime

Fresh cilantro leaves, for garnish

Salt and pepper to taste

Instructions

In a large skillet or pot, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and soft.

Incorporate the minced garlic and grated ginger into the skillet, stirring continuously for an additional 1-2 minutes until aromatic, ensuring not to burn the garlic.

Add the diced chicken thighs into the skillet, seasoning with salt and pepper. Cook the chicken, stirring occasionally, for about 5-6 minutes, or until it is evenly browned on all sides.

Stir in the red curry paste, ensuring each piece of chicken is thoroughly coated. Cook for an additional 1-2 minutes to allow the flavors to meld and the paste to become fragrant.

Gradually pour in the coconut milk, stirring to combine all ingredients. Add the sliced red bell pepper and green beans, mixing well to distribute them throughout the curry.

Add the fish sauce and brown sugar, then bring the mixture to a gentle simmer. Reduce the heat slightly and let it cook for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender but still vibrant.

Once cooked, squeeze the juice of one lime into the curry, stirring gently to combine. Taste the curry and adjust the seasoning, adding more salt, pepper, or lime juice as desired to achieve the perfect balance of flavors.

Serve the coconut curry chicken hot, garnished generously with fresh cilantro leaves.

Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4

- Presentation Tips: For an appealing presentation, serve the coconut curry over a fluffy bed of jasmine rice or nutritious quinoa, allowing the grains to soak up the flavorful sauce. Garnish the dish with a sprinkle of fresh cilantro and add lime wedges on the side for an extra burst of color and zest.