Quick Coconut Chicken Curry

$- 1 lb boneless chicken thighs, cut into bite-sized pieces - 1 can coconut milk (13.5 oz) - 2 tablespoons curry paste (red or green) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch piece fresh ginger, grated - 1 bell pepper, sliced (red or yellow) - 1 cup spinach (fresh or thawed frozen) - Fresh cilantro, roughly chopped - Lime wedges for serving These ingredients create a flavorful, quick meal. You can change the curry paste based on your spice level. Red curry paste gives a stronger heat, while green is milder. The coconut milk adds a rich creaminess that balances the spices. Sautéed onion, garlic, and ginger form a fragrant base. The bell pepper adds sweetness and color, while spinach brings a nice touch of freshness. Garnishing with cilantro and lime enhances the dish's appeal. You can enjoy this curry with rice or naan for a complete meal. {{ingredient_image_2}} 1. Sautéing onion: Start by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add 1 finely chopped medium onion. Sauté it for 2 to 3 minutes until it turns soft and translucent. 2. Adding garlic and ginger: After the onion is ready, stir in 3 minced garlic cloves and 1 grated inch of fresh ginger. Cook this mixture for another minute. The smell will be amazing! 1. Seasoning and browning chicken: Next, add 1 pound of bite-sized chicken thighs to the skillet. Lightly sprinkle some salt over the chicken. Cook for about 5 to 7 minutes, stirring often. You want the chicken pieces to turn golden brown on all sides. 1. Incorporating curry paste: Now it’s time to add flavor! Stir in 2 tablespoons of curry paste of your choice. Mix well to coat the chicken evenly. Cook this for one more minute to let the spices bloom. 2. Adding coconut milk: Pour in a can of 13.5 ounces of coconut milk. Stir everything together and bring it to a gentle simmer. Let it cook for 5 to 10 minutes. This allows the chicken to cook fully and the sauce to thicken. 1. Mixing in vegetables: Stir in 1 sliced bell pepper and 1 cup of spinach. Continue cooking for 2 to 3 minutes. The bell pepper should be tender, and the spinach will wilt beautifully. 2. Adjusting seasoning: Finally, taste your curry. Add more salt if needed to balance the flavors. Enjoy the rich and tasty dish! Using pre-cut chicken saves time. You can find it in many grocery stores. This means no chopping is needed. Just open the package and start cooking. To chop quickly, use a sharp knife. Keep your fingers tucked in while cutting. This way, you stay safe and cut evenly. For onions, use a food processor for fast dicing. You can customize spice levels easily. If you like heat, choose red curry paste. For a milder taste, stick with green curry paste. You can also add chili flakes for more kick. Adding ingredients boosts flavor. Try bell peppers for sweetness. You can also add carrots or peas for extra color and crunch. Fresh herbs like basil or mint can brighten the dish. Serve the curry in shallow bowls. This makes it look nice. Add a sprinkle of fresh cilantro on top for color. Using lime wedges on the side adds a pop. It gives a zesty touch when you squeeze it over the curry. Colorful bowls can enhance the vibrant look of your dish. Pro Tips Choose Your Curry Paste Wisely: The type of curry paste you use can significantly affect the flavor of your dish. Red curry paste offers a spicy kick, while green curry paste provides a milder, aromatic flavor. Choose according to your heat preference! Don’t Skip the Garnish: Fresh cilantro and lime wedges not only enhance the visual appeal of your curry but also add layers of flavor. A squeeze of lime brightens the dish, making it more refreshing. Customize Your Veggies: Feel free to add other vegetables like zucchini, carrots, or peas to the curry. This not only boosts nutrition but also adds texture and color to your dish. Let It Simmer: Allowing the curry to simmer for a bit longer after adding the coconut milk helps the flavors meld together beautifully. Just be careful not to overcook the chicken! {{image_4}} You can easily swap chicken for tofu or shrimp. Tofu gives a nice texture. Use firm tofu for the best results. Press the tofu to remove excess water. Cut it into bite-sized cubes. Sauté it until golden before adding other ingredients. Shrimp cooks quickly, so add it later in the process. Cook shrimp until pink and opaque for the best taste. To make this dish gluten-free, check your curry paste. Many brands are gluten-free, but some may contain soy sauce. For a dairy-free option, this recipe is already safe since it uses coconut milk. Just ensure your curry paste is free of dairy ingredients too. Both options keep the dish tasty and enjoyable. You can easily adjust the spice levels to suit your taste. Use red curry paste for a spicier kick. Green curry paste offers a milder flavor. If you prefer no heat, skip the curry paste altogether. You can also add sugar to balance the spice. For a fun twist, add a pinch of chili flakes for heat or a squeeze of lime for brightness. To store leftovers safely, let the curry cool down first. Place it in an airtight container. Store it in the fridge for up to three days. When you want to eat it again, check for any off smells. If it smells fine, it’s good to go! For best practices in freezing coconut curry, use a freezer-safe container. Make sure to leave some space at the top, as the curry expands when it freezes. You can freeze it for up to three months. Label the container with the date, so you know when to use it. For reheating, the best method is on the stove. Pour the curry into a skillet over medium heat. Stir often to heat it evenly. You can also use a microwave. Place it in a microwave-safe bowl, cover it loosely, and heat for one minute. Stir and heat in 30-second bursts until hot. Always check the temperature before eating! Minute Coconut Chicken Curry lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you store it. If you want to keep it longer, consider freezing it. Always check for signs of spoilage before eating. Yes, you can make this dish vegetarian! Use tofu or chickpeas instead of chicken. You can also use vegetable broth to add flavor. Replace the chicken with any veggies you like, such as carrots or cauliflower. This way, you keep the creamy coconut flavor while making it plant-based. Coconut Chicken Curry pairs well with several sides. Here are some tasty options: - Steamed rice - Quinoa - Naan bread - Roti - A fresh salad These sides will soak up the delicious curry sauce and add to your meal. Enjoy exploring different pairings! You learned the key ingredients, cooking steps, and helpful tips for making Coconut Chicken Curry. Remember, fresh flavors from aromatics and spices elevate your dish. You can easily adjust the recipe for your dietary needs or spice level. Store leftovers safely and reheat them well. Get creative with variations like tofu or shrimp for protein. Enjoy the delightful experience of cooking and sharing this meal. Your Coconut Chicken Curry will surely impress everyone at the table!$

A quick and flavorful coconut chicken curry that's perfect for a weeknight dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 can coconut milk
2 tablespoons curry paste
1 medium onion, finely chopped
3 cloves garlic, minced
1 inch piece of fresh ginger, grated
1 bell pepper sliced
1 cup spinach
2 tablespoons vegetable oil
to taste salt
to garnish fresh cilantro, roughly chopped
to serve lime wedges

Instructions

In a large skillet, heat the vegetable oil over medium heat. Once hot, add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent and soft.
Stir in the minced garlic and grated ginger, cooking for an additional minute until they release their aromatic fragrance.
Add the bite-sized chicken pieces to the skillet. Lightly season with salt. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides.
Add the curry paste to the chicken mixture. Stir well to coat the chicken evenly with the spices, cooking for another minute.
Pour in the coconut milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for 5-10 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
Stir in the sliced bell pepper and spinach. Continue cooking for an additional 2-3 minutes until the bell pepper is tender and the spinach is nicely wilted.
Sample the curry and adjust the seasoning with additional salt if needed.
Ladle the hot curry into bowls and garnish with freshly chopped cilantro. Serve alongside lime wedges for squeezing over the curry to add a zesty kick.

Notes

Serve with lime wedges for added flavor.

Keyword chicken, coconut, curry, easy, quick