Delicious chicken curry with creamy coconut milk served in a bowl

Chicken Curry with Coconut Milk

ByCasey Monroe

why make this recipe

Chicken Curry with Coconut Milk is a delicious and comforting dish that brings a taste of the tropics to your table. The rich coconut milk blends beautifully with the spices, while the tender chicken absorbs all the flavors. This recipe is easy to follow and perfect for a weeknight dinner or when you want to impress guests. It also allows you to customize the heat level by adjusting the amount of chili.

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, thinly sliced
  • 1 small red chilli, deseeded and thinly sliced
  • 400ml coconut milk
  • 15 fresh curry leaves
  • 1 cup coriander leaves
  • 1/2 lime, juiced
  • 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 until golden. Transfer to a plate using a slotted spoon and repeat with remaining chicken.
  2. Reduce heat to medium-high and add remaining oil to the wok. Add onion and garlic, cooking and stirring often for 3 minutes.
  3. Stir in turmeric, curry paste, lemongrass, and chilli, cooking for 1 minute until aromatic.
  4. Add coconut milk and curry leaves, bring to a boil.
  5. Reduce heat to low, return chicken to the wok, cover, and simmer for 15 to 20 minutes until chicken is tender.
  6. Stir in coriander and 1 tablespoon of lime juice. Spoon over rice, topping with coriander sprigs. Serve with lime wedges.

how to serve Chicken Curry with Coconut Milk

To serve Chicken Curry with Coconut Milk, place a scoop of steamed jasmine rice on each plate. Spoon the flavorful curry over the rice and garnish with fresh coriander sprigs. Add lime wedges on the side for an extra burst of freshness.

how to store Chicken Curry with Coconut Milk

To store leftovers, allow the curry to cool completely. Then, place it in an airtight container and store it in the refrigerator. It will keep well for up to 3 days. You can also freeze the curry for up to 2 months. Thaw in the refrigerator before reheating.

tips to make Chicken Curry with Coconut Milk

  • For extra flavor, marinate the chicken in some of the curry paste for a few hours before cooking.
  • If you want a thicker curry, let it simmer a little longer without the lid off.
  • Adjust the level of chili to your taste; you can add more for spiciness or leave it out for a milder dish.

variation

You can easily substitute chicken with shrimp, tofu, or vegetables like bell peppers and eggplant for a vegetarian option. You can also switch out jasmine rice for brown rice or quinoa to add more nutrition.

FAQs

1. Can I use coconut cream instead of coconut milk?
Yes, you can use coconut cream for a richer and creamier curry. Just adjust the consistency if necessary by adding a bit of water or broth.

2. What can I serve with Chicken Curry with Coconut Milk?
This dish pairs well with steamed jasmine rice, naan bread, or even rice noodles.

3. How long does the curry take to cook?
The total cooking time is about 30 to 40 minutes, allowing for the chicken to become tender and fully absorb the flavors.