Easy Coconut Chicken Curry
Servings: 4 servings
Calories: 293kcal
Tender chicken simmered in a creamy coconut curry sauce with vegetables and served over rice. This easy coconut chicken curry comes together in about 30 minutes and is perfect for busy weeknights.
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Ingredients
- 1 pound boneless, skinless chicken thighs or chicken breast, thinly sliced
- 1 can (13.5 oz) coconut milk
- 2-3 tablespoons red or yellow curry paste
- 3 cloves garlic, minced
- 1 teaspoon ginger (optional)
- 1 tablespoon fish sauce
- 1-2 tablespoons sugar
- 1-2 cups vegetables (bell peppers, green beans, broccoli, zucchini, or snap peas)
- 2 cups cooked white rice
Optional
- lime wedges
- cilantro
- chili oil or red pepper flakes
Instructions
- Heat a large skillet over medium heat. Add a little oil and cook the garlic and ginger until fragrant.
- Stir in the curry paste and cook for 1–2 minutes.
- Pour in the coconut milk, fish sauce, and sugar, and stir until combined.
- Add the chicken and simmer for 8–10 minutes until cooked through.
- Add the vegetables and cook for 3–5 minutes until tender.
- Finish with lime juice if desired and serve over rice.
Notes
- Red curry paste is typically spicier than yellow curry paste.
- Full-fat coconut milk gives the creamiest results.
- Use whatever vegetables you have on hand.
- Add chili oil, Thai chili peppers, or red pepper flakes for extra heat.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Reheat gently on the stovetop or microwave until warmed through.
Nutrition
Calories: 293kcal | Carbohydrates: 33g | Protein: 26g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 477mg | Potassium: 427mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3520IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg
