Coconut Curry Chicken Recipe
Try this coconut curry chicken recipe with chicken thighs that are seared then braised in a flavorful sauce made with curry spices, Thai curry paste and coconut milk.
Servings: 4
Calories: 503kcal
Ingredients
- 1.5 pounds boneless chicken thighs chopped
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 jalapeno peppers chopped
- 3 cloves garlic chopped
- 1 tablespoon red curry paste
- 1 tablespoon curry powder I used yellow curry powder - use 2 tablespoons for extra spicy
- 1 tablespoon garam masala
- 14 ounce can coconut milk
- 1 cup chicken broth or water
- 1 stalk lemongrass
- Salt and pepper to taste
- FOR SERVING: Fresh chopped parsley, spicy chili flakes, rice or rice noodles (if desired)
Instructions
- Heat a large pan or pot to medium high heat. Add the olive oil.
- Add the onion and peppers and cook them down for 5 minutes.
- Add the garlic and cook another minute, stirring.
- Add the chopped chicken thighs and cook for 5 minutes, stirring.
- Add the curry paste, curry powder and garam masala. Stir and cook another minute.
- Add the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Reduce the heat and cover.
- Simmer for 10 minutes, or until the chicken cooks through and the flavor develops. You can simmer longer if you'd like.
- Serve over rice or noodles (if desired, or just serve into bowls), topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk.
Video
Notes
Heat Factor: Mild-Medium. You can easily spice things up with hotter peppers, extra spicy chili flakes, and with some spicy hot sauce.
Nutrition
Calories: 503kcal | Carbohydrates: 12g | Protein: 37g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 187mg | Potassium: 827mg | Fiber: 4g | Sugar: 5g | Vitamin A: 723IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 4mg