Coconut Curry
A creamy and aromatic American-style chicken curry featuring tender chicken and vibrant bell peppers simmered in a rich coconut milk sauce. This easy, one-pot recipe is perfect for a satisfying weeknight meal, ready in just 35 minutes.
For 4 servings
7 steps. 25 minutes total.
- 1
Heat the coconut oil in a large pot or Dutch oven over medium-high heat
- a.Add the chopped onion and sauté for 4-5 minutes until it softens and becomes translucent.
- 2
Add the cubed chicken to the pot
- a.Cook for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
- 3
Stir in the minced garlic and grated ginger
- a.Cook for 1 minute until fragrant. Then, add the curry powder, turmeric powder, and red pepper flakes, stirring constantly for another 30 seconds to toast the spices.
- 4
Pour in both cans of coconut milk, tamari, brown sugar, and salt
- a.Stir well to combine, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- 5
Once simmering, reduce the heat to low
- a.Add the sliced bell peppers, cover the pot, and let it simmer for 10-12 minutes. The chicken should be cooked through (internal temperature of 165°F or 74°C) and the peppers should be tender-crisp.
- 6
Step 6
- a.Stir in the fresh baby spinach and cook for 1-2 minutes, just until it has wilted into the sauce.
- 7
Remove the pot from the heat
- a.Stir in the fresh lime juice. Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest curry, use full-fat canned coconut milk. Light coconut milk will result in a thinner sauce.
- 2Avoid boiling the coconut milk rapidly, as it can cause the sauce to separate. A gentle, steady simmer is best.
- 3This curry is fantastic for meal prep. The flavors meld and deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- 4To ensure chicken is tender, be careful not to overcook it during the initial browning stage.
- 5If your curry isn't thick enough, you can make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir it in during the last few minutes of simmering.
Adapt it for your goals.
Vegan/Vegetarian
Replace the chicken with 1 block (14 oz) of extra-firm tofu (pressed and cubed) or two 15-oz cans of chickpeas (drained and rinsed). Use a vegan-friendly soy sauce or tamari.
Spicier VersionSpicier Version
Increase the red pepper flakes to 1 teaspoon, or add 1-2 finely chopped green chilies (like serrano or Thai chili) along with the garlic and ginger.
Seafood CurrySeafood Curry
Substitute the chicken with 1.5 lbs of large, peeled shrimp. Add the shrimp during the last 3-4 minutes of simmering, as they cook very quickly.
Extra VeggiesExtra Veggies
Add 1-2 cups of other vegetables like broccoli florets, snap peas, or cubed sweet potato. Add heartier vegetables like sweet potato earlier, with the coconut milk, and quicker-cooking ones like broccoli with the bell peppers.
Why this is on our healthy list.
Anti-Inflammatory Properties
Ingredients like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant effects, which can help reduce inflammation in the body.
Rich in Lean Protein
Chicken breast is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Source of Healthy Fats
Full-fat coconut milk provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily converted into energy by the body compared to long-chain fatty acids.
Immunity Boosting
Garlic, ginger, and bell peppers are rich in vitamins and compounds that can help support a healthy immune system. Bell peppers, in particular, are an excellent source of Vitamin C.
Frequently asked questions
A single serving of this Coconut Curry contains approximately 550-650 calories, depending on the exact ingredients used. This estimate includes the curry itself, not accompaniments like rice.