Flavorful Coconut Chicken Curry

Coconut Chicken Curry

Our mouthwatering recipe blends tender chicken with creamy coconut milk, aromatic spices, and vibrant vegetables, creating a tantalizing fusion of tastes that will transport your taste buds to paradise. Discover a culinary journey that's rich in tradition and taste.
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Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Main Course
Cuisine Southeast Asian, Thai
Servings 4 people
Calories 564 kcal

Equipment

  • 1 Pot
  • 1 Large Saucepan
  • 1 Blender or Immersion Blender
  • 1 Set Tongs
  • 1 Spatula Heat Resistant
  • 2 Cutting Boards
  • 1 Chef Knife

Ingredients
  

  • 3 each Chicken Breast Sliced
  • 2 ounces Olive Oil
  • 2 stalks Lemon Grass smash the stem to help release the flavor
  • 3 Tbs Ginger 1-2 inch piece, peel and chop
  • 1 each Dry Red Chili stem and seeds removed, we used a guajillo chili
  • 24 oz Vegetable Stock
  • 1 each Onion julienne
  • 8 ounces Mushroom
  • 1 each Bell Pepper
  • 2 Tbs Curry Powder
  • 1 each Jalapeño sliced
  • 24 oz Coconut Milk
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • 1 cup Steamed Rice optional

Instructions
 

  • In a pot, add in the stock, chili, lemon grass, and ginger. Bring to a simmer and let steep about 20 minutes. Pull out the lemon grass and puree the stock mixture. (save the lemon grass to add into the curry)
  • Season the chicken with salt and pepper. Heat a large saucepan over high heat, add in the oil and sear the chicken on each side. Pull thicken out and set aside.
  • Add in the onion and mushrooms. Cook 2-3 minutes. Add in the bell pepper and curry powder. Add the chicken back in, mix well and let cook 1-2 minutes.
  • Stir in the pureed stock and lemon grass. Mix together and then stir in the coconut milk and jalapeno. Bring to a simmer and let cook 20-30 minutes. Adjust seasoning as needed. Enjoy!
  • Curry can be enjoyed on its own or with steamed rice.

Notes

Allergy Notes:
This recipe is already gluten, diary, seafood, soy, sesame, and egg free.
Coconut is considered a tree nut so this recipe is probably one to avoid for peanut/tree nut allergies unless you know it will not affect you.
To make this recipe vegetarian/ vegan, remove the chicken and replace it with tofu or additional vegetables.

Nutrition

Calories: 564kcalCarbohydrates: 27gProtein: 7gFat: 51gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 0.5mgSodium: 709mgPotassium: 693mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 4mgCalcium: 53mgIron: 8mg
Keyword Asian, Chicken, Coconut, Coconut Milk, Curry, Dinner, Kids Lunch Recipes, Thai
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