Best 2 Easy Coconut Curry Chicken Recipes

Tantalize your taste buds with the exotic flavors of Southeast Asia with our easy coconut curry chicken recipe. This delectable dish combines the richness of coconut milk with a symphony of aromatic spices, creating a creamy and flavorful sauce that will transport you to a tropical paradise. Succulent chicken pieces are simmered in this fragrant curry, absorbing all the goodness of the spices and coconut milk, resulting in a tender and juicy main course. Served over fluffy rice, this coconut curry chicken is a perfect blend of sweet, savory, and slightly spicy flavors that will leave you craving for more.

In addition to the classic coconut curry chicken, this article also features variations to suit different preferences and dietary restrictions. For those who prefer a vegetarian option, we have a delightful vegetable coconut curry recipe that captures the same vibrant flavors without the chicken. And for those seeking a touch of heat, our spicy coconut curry chicken recipe adds a fiery kick to the traditional dish.

Whether you're a seasoned home cook or a beginner in the kitchen, our easy-to-follow recipes will guide you through the process of creating these delicious coconut curry dishes. With step-by-step instructions, helpful tips, and stunning photos, you'll be able to recreate these restaurant-quality meals in the comfort of your own home. So, embark on a culinary adventure and indulge in the irresistible flavors of coconut curry chicken, prepared with love and simplicity.

Here are our top 2 tried and tested recipes!

EASY THAI CHICKEN CURRY WITH COCONUT MILK

Easy Thai Chicken Curry with Coconut Milk image

This chicken curry is so good I'll never need to order takeout again!

Provided by Laurie Davis

Categories World Cuisine Recipes Asian

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil
3 tablespoons curry powder
1 ½ teaspoons red chili paste
2 boneless, skinless chicken breasts, thinly sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon Thai fish sauce
¾ teaspoon granulated garlic
2 (14 ounce) cans coconut milk
½ cup chicken stock
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

Heat oil in a skillet over medium-high heat until shimmering. Add curry powder and chili paste and cook for 2 minutes.
Add chicken, onion, and bell pepper. Stir-fry until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Add fish sauce and garlic and saute for 1 to 2 minutes. Add coconut milk, chicken stock, lemon juice, salt, and pepper. Bring to a low simmer and cook until flavors come together, 7 to 10 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 11.3 g, Cholesterol 23.1 mg, Fat 36.8 g, Fiber 3.5 g, Protein 12.3 g, SaturatedFat 25.8 g, Sodium 317 mg, Sugar 2.7 g

CHICKEN COCONUT CURRY SOUP - A.K.A. EASY MULLIGATAWNY!

Chicken Coconut Curry Soup - A.k.a. Easy Mulligatawny! image

This is my absolute favorite soup of all time. I've made it for friends and family from Europe to the Caribbean, haven't met anyone who could pass it up! This recipe is based on a soup I tried at an Indian restaurant in Montreal about 5 years back. It was soooo delicious and creamy. I have no idea how they made theirs, but my take is really, really close and super easy.

Provided by MTLcook

Categories Chicken Breast

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 whole boneless skinless chicken breast, and cut into 1 inch cubes
3 cups potatoes, peeled and diced (about 5 medium sized potatoes)
2 cups carrots, peeled and diced (about 2 large or 3 medium carrots)
1 cup onion, peeled and diced (about 1 large onion)
3 tablespoons curry powder
2 tablespoons freshly grated gingerroot
2 tablespoons freshly grated garlic
1 teaspoon ground cumin
2 chicken stock cubes
2 liters water
1 (15 ounce) can coconut milk
1 teaspoon salt (adjust according to taste)
1/2 teaspoon fresh ground pepper (adjust according to taste)

Steps:

In a large pot add water, chicken stock cubes, salt pepper. Bring to a boil.
Add chicken, reduce to medium heat. Let simmer about 10 minutes.
Add potatoes, carrots, onions. Let simmer about 20 minutes.
Add curry powder, ginger, garlic, salt & pepper. Reduce to low heat. Let simmer about 10 minutes.
Once the potatoes are fully tender, remove from heat and add coconut milk.
Puree with hand blender.
Serve with Basmati rice and enjoy!
*** Notes: 1. Try not to substitute the fresh ginger or garlic for powdered or paste. This will really alter the overall taste (and not in a good way.). 2. Shake the can of coconut milk before using. Most of the coconut flavor is in the bits that settle at the bottom of the can. 3. You can add chilli powder to make this spicier. It really depends on how hot the curry powder you use is. I usually use a blend of very hot Madras curry powder and very mild Caribbean curry powder.

Tips:

For a richer flavor, use coconut milk instead of water.
Add some chopped vegetables, such as carrots, celery, or bell peppers, to the curry for a healthier and more colorful dish.
If you like your curry spicy, add a chopped chili pepper or some cayenne pepper to taste.
Serve the curry over rice, noodles, or quinoa for a complete meal.
Garnish the curry with fresh cilantro or parsley for a pop of color and flavor.

Conclusion:

Easy Coconut Curry Chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can also be made with tofu or shrimp. The curry is mild in flavor, but it can be easily spiced up with the addition of chili peppers or cayenne pepper. Serve the curry over rice, noodles, or quinoa for a complete meal.