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Creamy Coconut Curry Chicken served with rice and herbs

Coconut Curry Chicken

A warm and comforting dish combining chicken with rich coconut milk and vibrant spices, perfect for busy weeknights and family meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 bell pepper, sliced bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Cooking
  1. In a large skillet or wok, heat vegetable oil over medium heat.
  2. Add minced garlic and ginger, sautéing until fragrant.
  3. Add the chicken pieces and cook until browned and cooked through.
  4. Stir in the red curry paste and cook for another minute.
  5. Pour in the coconut milk and soy sauce, stirring to combine.
  6. Add the sliced bell pepper, broccoli, and carrot.
  7. Let the mixture simmer for about 10 minutes, or until the vegetables are tender.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh cilantro if desired.

Notes

Serve over rice or noodles for a complete meal. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for 2-3 months.