Easy Coconut Chicken Curry
A creamy, flavorful coconut chicken curry that is quick to make and a family favorite.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- to taste Salt and pepper
- Fresh cilantro (for garnish, optional)
- Lime wedges (for serving, optional)
Instructions
Preparation
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Increase the heat to medium-high and add the chicken pieces to the pan. Season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Cooking
- Mix in the red curry paste, stirring to evenly coat the chicken. Cook for 1-2 minutes to help release the flavors.
- Pour in the coconut milk and soy sauce, stirring well to combine. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 15-20 minutes, allowing the sauce to thicken.
Finishing Touches
- Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with lime wedges for an extra burst of flavor. Enjoy your delicious Easy Coconut Chicken Curry with rice or naan!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. This curry freezes beautifully; portion it into freezer-safe containers to keep for up to three months.