Name: Coconut Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 2 tablespoons coconut oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 2–3 tablespoons red curry paste; 1 tablespoon tomato paste; 1 tablespoon grated fresh ginger; 2 teaspoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; ½ teaspoon cayenne pepper (adjust to taste); 2 tablespoons butter; 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; 1 (14 oz) can full-fat coconut milk; ½ cup chicken broth; 2 teaspoons brown sugar; Juice of 1 lime; Salt and pepper, to taste; Fresh cilantro leaves, for garnish

Coconut Chicken Curry

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Coconut Chicken Curry is a creamy and aromatic dish featuring tender chicken thighs simmered in rich coconut milk with bold spices, red curry paste, and fresh ginger. This comforting curry balances heat, sweetness, and tang, delivering vibrant Caribbean and Southeast Asian flavors perfect for weeknight dinners or special occasions.

Author: Julia
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4-6 servings
Category: Main Course, Curry, Dinner
Method: Sautéing, Simmering
Cuisine: Caribbean, Southeast Asian Fusion
Diet: Gluten Free

Ingredients

2 tablespoons coconut oil

1 large onion, finely chopped

4 garlic cloves, minced

2–3 tablespoons red curry paste

1 tablespoon tomato paste

1 tablespoon grated fresh ginger

2 teaspoons curry powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

½ teaspoon cayenne pepper (adjust to taste)

2 tablespoons butter

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

1 (14 oz) can full-fat coconut milk

½ cup chicken broth

2 teaspoons brown sugar

Juice of 1 lime

Salt and pepper, to taste

Fresh cilantro leaves, for garnish

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Instructions

Heat coconut oil in a large skillet or pot over medium heat. Sauté onion until translucent, about 5 minutes.
Add garlic, red curry paste, tomato paste, and ginger; cook 1-2 minutes until fragrant.
Stir in curry powder, turmeric, coriander, and cayenne pepper; cook 1 minute to toast spices.
Add butter and chicken; brown chicken on all sides but not fully cooked, about 5-7 minutes.
Pour in coconut milk and chicken broth, scraping browned bits from pan.
Add brown sugar, salt, and pepper; bring to simmer. Cover and cook 20-25 minutes until chicken is cooked and sauce thickened.
Stir in lime juice just before serving.
Garnish with cilantro and serve over rice or noodles.

Notes

Add bell peppers, spinach, or peas for veggies.

Adjust heat by varying red curry paste and cayenne amounts.

For creamier sauce, stir in extra coconut milk or yogurt off heat.

Substitute chicken with shrimp, tofu, or chickpeas.

Top with toasted cashews or peanuts for crunch.

Find it online: https://justsosavory.com/coconut-chicken-curry/