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When making Coconut Curry Chicken, you need fresh and simple ingredients. Each one adds to the flavor. Here’s what you will use: - Chicken: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces. - Coconut Milk: - 1 can (13.5 oz) coconut milk for a creamy base. - Vegetables: - 1 medium onion, chopped. - 1 red bell pepper, sliced. - 1 cup snap peas for crunch. - Spices and Sauces: - 2 tablespoons red curry paste for heat. - 1 tablespoon fresh ginger, grated for warmth. - 1 tablespoon garlic, minced for flavor. - 2 tablespoons soy sauce (or coconut aminos for a gluten-free option). - 2 tablespoons vegetable oil for cooking. - Fresh cilantro for garnish. You can also serve it over cooked jasmine rice or quinoa. This dish is bright and full of life! Each ingredient plays a role in making the curry rich and delicious. {{ingredient_image_1}} Start by chopping the onion. Slice the red bell pepper thinly. Rinse the snap peas and set them aside. This prep makes cooking easy. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the chopped onion. Sauté until it turns clear, about 3-4 minutes. Next, add 1 tablespoon of minced garlic and 1 tablespoon of grated ginger. Stir these for 1 minute until they smell good. Then, add 2 tablespoons of red curry paste. Mix it well for about 2 minutes until it blends with the onion. Now, add 1 pound of boneless chicken thighs cut into bite-sized pieces. Stir to coat the chicken in the mix. Cook for 5-7 minutes until the chicken is no longer pink. Pour in 1 can of coconut milk and 2 tablespoons of soy sauce. Stir everything together and bring it to a gentle simmer. Add the sliced bell pepper and snap peas. Cook for 5-10 minutes until the veggies are tender and the chicken is cooked fully. Finally, season with salt and pepper to taste. Serve the Coconut Curry Chicken over jasmine rice or quinoa, and garnish with fresh cilantro. Enjoy your flavorful meal! Adjusting Spice Levels You can control the heat in your curry. If you like it mild, use less red curry paste. For more spice, add extra paste or chili flakes. Taste as you go. This helps you find the right balance. Cooking Techniques Use a large skillet or wok for even cooking. Start with sautéing the onions first. This builds flavor. When you add the chicken, cook it until it’s no longer pink. Then, pour in the coconut milk slowly. This keeps the dish creamy and smooth. Choosing Quality Ingredients Pick fresh chicken thighs for the best taste. Look for coconut milk with no additives. Fresh ginger and garlic add a lot of flavor. Use colorful veggies like red bell peppers and snap peas. They not only taste great but also make your dish look vibrant. Pro Tips Use Fresh Ingredients: Fresh ginger and garlic will provide a more vibrant flavor compared to dried. Always opt for fresh when possible. Adjust Spice Level: If you prefer a milder curry, start with less red curry paste and gradually add more to taste. You can always spice it up, but you can't take it out! Vegetable Variations: Feel free to mix in other vegetables like zucchini, carrots, or broccoli for added nutrition and color. Garnish for Flavor: A sprinkle of fresh cilantro not only adds a pop of color but also enhances the flavor profile of the dish. {{image_2}} Coconut curry chicken is flexible. You can change it up to suit your taste. Add more veggies for extra flavor and color. Try using: - 1 medium zucchini, sliced - 1 cup broccoli florets - 1 cup carrots, sliced - 1 cup baby spinach These add great texture and nutrition. Toss them in with the bell pepper and snap peas. They will cook nicely and soak up the curry flavor. If you need a gluten-free dish, use coconut aminos instead of soy sauce. This keeps the taste rich and savory. Always check labels on your curry paste and other sauces. Some might have hidden gluten. You can swap chicken for other proteins. Some tasty options include: - Shrimp: Cook for just 3-5 minutes until pink. - Tofu: Use firm tofu, cubed and sautéed until golden. - Beef: Thin strips of beef cook quickly and add a rich flavor. Each choice brings a new twist to your coconut curry chicken. Don't be afraid to experiment with what you have at home! Refrigeration Guidelines After enjoying your meal, let the Coconut Curry Chicken cool down. Transfer any leftovers into an airtight container. Store it in the fridge. It will stay fresh for about 3 to 4 days. Make sure to keep it sealed to avoid any odors. Freezing Coconut Curry Chicken If you want to save some for later, freezing is a great option. Place the cooled curry in a freezer-safe container or a zip-top bag. Remove as much air as possible. Label the container with the date. Your Coconut Curry Chicken will be good for up to 3 months in the freezer. Reheating Instructions To reheat, take it out of the fridge or freezer. If frozen, let it thaw in the fridge overnight. Heat the curry in a pot over medium heat. Stir it well to make sure it warms evenly. You can also use the microwave. Just cover the bowl and heat it in short bursts. Make sure it's hot all the way through before serving. Enjoy your tasty leftovers! Can I use chicken breast instead of thighs? Yes, you can use chicken breast. It will cook faster than thighs. Just cut it into small pieces. The taste will still be great. What can I serve with Coconut Curry Chicken? I love serving it with jasmine rice or quinoa. These grains soak up the yummy sauce. You can also add a fresh side salad or steamed veggies. How can I make it vegetarian? To make it vegetarian, swap the chicken for tofu or chickpeas. Use the same cooking steps. This will keep the flavors rich and satisfying. In this blog post, we explored how to make a delicious coconut curry chicken. We covered the key ingredients, step-by-step cooking instructions, and valuable tips for perfecting the dish. You also learned about variations to fit your taste and how to properly store leftovers. Enjoy experimenting with different flavors and ingredients. Making coconut curry chicken can be fun and easy. Happy cooking!

Coconut Curry Chicken

A flavorful and creamy coconut curry dish with tender chicken and vibrant vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, minced
  • 1 medium onion, chopped
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce (or coconut aminos for a gluten-free option)
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish
  • Cooked jasmine rice or quinoa for serving
  • Salt and pepper to taste

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
  • Add the red curry paste to the skillet, mixing it well with the onion, garlic, and ginger for about 2 minutes.
  • Place the chicken pieces in the skillet, stirring to coat them with the curry paste mixture. Cook for about 5-7 minutes, or until the chicken is no longer pink on the outside.
  • Pour in the coconut milk and soy sauce, stirring everything together. Bring the mixture to a gentle simmer.
  • Add the sliced bell pepper and snap peas to the skillet, cooking for an additional 5-10 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
  • Season the curry with salt and pepper to taste.
  • Serve the Coconut Curry Chicken over a bed of cooked jasmine rice or quinoa. Garnish with fresh cilantro.

Notes

Serve with jasmine rice or quinoa for a complete meal.
Keyword chicken, coconut, curry, quick meal