Chicken Coconut Curry

Indulge in the comforting flavors of Chicken Coconut Curry, a rich and aromatic dish that brings the essence of Thai-inspired cuisine to your kitchen. This recipe combines tender pieces of chicken breast with creamy coconut milk, vibrant red curry paste, and a medley of colorful vegetables like red bell peppers and broccoli. Enhanced with fragrant garlic, ginger, and a splash of zesty lime juice, every bite is packed with a perfect balance of savory, spicy, and slightly sweet flavors. Ready in just 50 minutes, this curry is a weeknight favorite that pairs beautifully with steamed jasmine rice or noodles. Garnished with fresh cilantro, it’s a stunning, restaurant-quality meal that’s easy to make and sure to impress. Perfect for lovers of coconut-based curries, this dish is a must-try for anyone craving bold, exotic flavors!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g chicken breast
• 400 ml coconut milk
• 1 medium onion
• 3 garlic cloves
• 1 tbsp ginger
• 2 tbsp vegetable oil
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 medium red bell pepper
• 200 g broccoli florets
• 2 tbsp fresh cilantro
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Begin by dicing the chicken breast into small, bite-sized pieces.

Step 2

Finely chop the onion and mince the garlic and ginger.

Step 3

Heat the vegetable oil in a large skillet over medium heat.

Step 4

Add the onion to the skillet and sauté for 3-4 minutes until translucent.

Step 5

Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 6

Add the red curry paste to the skillet, stirring constantly for 1 minute to release its aroma.

Step 7

Add the diced chicken to the skillet. Cook for about 5-6 minutes, stirring frequently, until lightly browned on all sides.

Step 8

Pour in the coconut milk, and stir to combine. Bring the mixture to a gentle simmer.

Step 9

Stir in the fish sauce, brown sugar, and lime juice, ensuring everything is well-mixed.

Step 10

Slice the red bell pepper into thin strips and add it to the skillet along with the broccoli florets.

Step 11

Season the curry with salt and black pepper. Cover and let it simmer for 10-15 minutes, or until the vegetables are tender and the chicken is fully cooked.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Remove from heat and garnish with freshly chopped cilantro.

Step 14

Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1543.8g)

Amount per serving	% Daily Value*
Calories	1341.4

Total Fat 46.1g	0%
Saturated Fat 8.8g	0%
Polyunsaturated Fat 19.3g
Cholesterol 430mg	0%
Sodium 5996.7mg	0%
Total Carbohydrate 90.7g	0%
Dietary Fiber 11.2g	0%
Total Sugars 53.3g
Protein 153.0g	0%

Vitamin D 0IU	0%
Calcium 287.8mg	0%
Iron 6.5mg	0%
Potassium 2614.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.9%

Protein: 44.0%

Carbs: 26.1%