Easy Chicken Coconut Curry: Ready in 30 Minutes!
Serve this creamy coconut curry over cooked brown rice. No peppers? Try carrots or bok choy instead.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 small servings, 6 larger servings 1x
Ingredients
Scale
For the curry sauce:
- 6 cloves minced garlic
- 2–3 bell peppers, cut into thin strips (or other vegetables you like)
- 3 tablespoons coconut oil (or canola oil)
- 2 pounds chicken thighs (boneless, skinless), about 8 thighs, cut into small bite-sized pieces
- 1 teaspoon ginger powder
- 2 teaspoons yellow curry powder
- 1 teaspoon salt plus 1/2 teaspoon pepper
- 1 1/2 cans full-fat coconut milk
- 3 tablespoons lime juice (juice from one lime)
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
Serve with:
- Cooked brown rice
- Set out toppings: 1/4 cup cilantro or basil, chopped peanuts and lime wedges
Instructions
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Use a large deep skillet. Add coconut oil (or canola oil) over medium-high heat. Wait for the oil to melt and get shiny (about 1 minute). Add the garlic and chicken. Stir to get oil on each piece of chicken. Lower heat to medium and sprinkle seasonings on top: salt, pepper, ginger and curry. Cook for about 10 minutes until the chicken is nearly cooked.
- Pour in the coconut milk, lime juice, fish sauce and brown sugar. Top with peppers which will start to steam in the sauce. Cook about 5-8 minutes until chicken is cooked through and peppers start to wilt. The curry should be bubbly and start to thicken slightly.
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Serve over brown rice. Offer fresh herbs (cilantro or basil) plus chopped peanuts and lime wedges on the side.