When you’re not sure what to make for dinner, this creamy coconut curry chicken always comes through.

It’s fast, flavorful, and healthy! This is one of my husband’s all time favorite meals, and while I tend to prefer veggies over meat (hiiii butternut squash curry), this is one of my favorites as well.

Today we’re using red curry in this dish alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet, but mostly savory with hints of spice from the red curry. Red curry is typically made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp up those flavors with additional garlic, ginger, and onions.

So as far as spiciness: I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen is generally quite mild.

Ingredients

• 3 tablespoons coconut oil, separated
• 1/2 medium yellow onion, diced (~1/2 cup)
• 3 cloves minced garlic (~1 and 1/2 teaspoons)
• 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
• 2 teaspoons ground coriander
• 1 large red bell pepper
• 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
• Fine sea salt and freshly cracked pepper
• 1 can full fat coconut milk (NOT lite)
• 1 tablespoon lime juice
• 1-2 tablespoons brown sugar
• 2 teaspoons fish sauce, optional
• 1/4 cup cilantro and/or basil, diced
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges
• Optional: chopped peanuts or cashews

Instructions

1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.
5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.