This coconut chook curry may be made in a single pot and filled with delicious flavors! This curry may be made in 30 minutes or less making it a perfect weekday dinner.

Pair this coconut curry with rice and/or naan bread. Roasted carrot side or sweet baked potatoes will also be paired nicely. whilst you're now not sure what to make for dinner, this hen coconut cream curry continually comes thru.


speedy, flavorful, and healthy! this is one in every of my hubby's all time preferred meals, and whilst I have a tendency to opt for greens over the beef (HIIII Butternut Squash Curry), that is considered one of my favorites as properly.

today we use purple curry on this dish with yellow curry powder and an awesome quantity of coriander. in case you're questioning what a flavor of coconut curry is like, it is a bit sweet, however ordinarily savory with recommendations of crimson curry seasoning. purple curry is normally made from beaten red chilies, garlic, lemongrass, shallots, ginger, and fish paste. We amp taste them with more garlic, ginger, and onions.

thus far the sword is: i will fee this dish as moderate, but it doesn't rely upon the crimson curry brand you are using. i have located the Thai kitchen usually quite mild.

Curry powder has a unique taste with both savory and sweet seasoning. Caraway, turmeric, and Bay leaves supply the curry powder a deep, earthy, and savory taste whilst the sweet herbs like cinnamon and cloves upload brightness and wonder.



  • 3 tablespoons coconut oil, separated
  • 1/2 medium yellow onion, diced (~1/2 cup)
  • 3 cloves minced garlic (~1 and 1/2 teaspoons)
  • 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
  • 2 teaspoons yellow curry powder
  • 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
  • 2 teaspoons ground coriander
  • 1 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
  • Fine sea salt and freshly cracked pepper
  • 1 can full fat coconut milk (NOT lite)
  • 1 tablespoon lime juice
  • 1-2 tablespoons brown sugar
  • 2 teaspoons fish sauce, optional
  • 1/4 cup cilantro and/or basil, diced
  • Serve over/with: cooked basmati rice and naan bread with additional lime wedges
  • Optional: chopped peanuts or cashews


  1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
  2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
  4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.
  5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

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