Creamy chicken curry made with coconut milk and aromatic spices

Chicken Curry with Coconut Milk

ByCasey Monroe

Why Make This Recipe

Chicken Curry with Coconut Milk is a fantastic dish that brings together the rich, creamy flavors of coconut milk and the delightful spices of curry. This recipe is not only simple to make, but it also offers a comforting meal for your family or friends. Whether you are exploring new flavors or want a cozy dinner option, this chicken curry is sure to please everyone at the table.

How to Make Chicken Curry with Coconut Milk

Ingredients

  • 2 tbsp vegetable oil
  • 750g RSPCA Approved chicken thigh fillets, trimmed and cut into thirds
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 2 tbsp red curry paste
  • 1 lemongrass stem, trimmed, bruised, and thinly sliced
  • 1 small red chili, deseeded and thinly sliced
  • 400ml can coconut milk
  • 15 fresh curry leaves
  • 1 cup coriander leaves
  • Juice of 1/2 lime
  • Steamed jasmine rice, to serve
  • Coriander sprigs, to serve
  • Lime wedges, to serve

Directions

  1. Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 3 to 4 minutes or until golden. Transfer to a plate using a slotted spoon and repeat with the remaining chicken.
  2. Reduce heat to medium-high and add the remaining oil to the wok. Add the onion and garlic, cooking and stirring often for 3 minutes.
  3. Add the turmeric, curry paste, lemongrass, and chili, cooking for 1 minute or until aromatic.
  4. Stir in the coconut milk and curry leaves, bringing it to a boil. Reduce the heat to low and return the chicken to the wok. Cover and simmer for 15 to 20 minutes or until the chicken is tender.
  5. Stir in coriander and 1 tablespoon of lime juice. Spoon the curry over rice and top with coriander sprigs. Serve with lime wedges.

How to Serve Chicken Curry with Coconut Milk

To serve Chicken Curry with Coconut Milk, spoon the creamy curry over a bed of steamed jasmine rice. Garnish with fresh coriander sprigs and serve lime wedges on the side. This makes for a delicious and visually appealing meal.

How to Store Chicken Curry with Coconut Milk

You can store leftover Chicken Curry with Coconut Milk in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. You can also freeze the curry for up to 2 months. To thaw, place it in the refrigerator overnight.

Tips to Make Chicken Curry with Coconut Milk

  • For extra depth of flavor, marinate the chicken in the curry paste for 30 minutes before cooking.
  • If you prefer a milder curry, reduce the amount of red chili or omit it altogether.
  • You can add more vegetables, such as bell peppers or spinach, to make it even more nutritious.

Variation

You can easily customize this dish by using different proteins such as shrimp or tofu. Additionally, you can add other spices like cumin or coriander for a different taste.

FAQs

1. Can I use chicken breast instead of chicken thighs?
Yes, you can use chicken breast. Just be careful not to overcook it, as it can become dry.

2. Can I make this recipe vegetarian?
Absolutely! Substitute chicken with chickpeas or tofu and use vegetable broth instead of chicken.

3. What can I serve with Chicken Curry?
Besides steamed jasmine rice, you can serve naan bread or even a simple salad to complement the dish.