Coconut Curry Chicken: A Creamy, Flavorful Recipe Ready in 30 Minutes
This coconut curry chicken features tender chicken pieces simmered in a rich, creamy coconut milk sauce infused with aromatic curry spices, garlic, ginger, and fresh vegetables. Ready in just 30 minutes, this restaurant-quality dish delivers complex flavors with minimal effort, making it perfect for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course, Dinner
- Method: Stovetop, Simmering
- Cuisine: Thai-Inspired, Asian Fusion
- Diet: Gluten Free
Ingredients
- 2 lbs boneless chicken thighs, cubed
- 3 tbsp oil (divided)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 bell peppers, sliced
- 1 cup snap peas
- 1 zucchini, sliced
- Salt and pepper to taste
- Fresh cilantro and basil for garnish
Instructions
- Season and sear chicken in 1 tbsp oil until golden; set aside
- Sauté onion in 2 tbsp oil until soft (5-6 minutes)
- Add garlic and ginger; cook 1 minute
- Stir in curry paste; cook 1-2 minutes
- Add coconut milk, broth, fish sauce, and sugar; stir well
- Return chicken to pan; simmer 10-12 minutes
- Add vegetables; cook 5-7 minutes until tender-crisp
- Remove from heat; stir in lime juice
- Garnish with fresh herbs and serve over rice
Notes
- Use full-fat coconut milk for the creamiest sauce
- Chicken thighs stay more tender than breasts
- Adjust curry paste amount for desired heat level
- Curry tastes even better the next day
- Add quick-cooking vegetables at the end to prevent mushiness
- Can substitute soy sauce for fish sauce if needed
Find it online: https://recipya.com/coconut-curry-chicken-recipe-30-minute/