That’s it, my friends! I hope you enjoy my recipe! I absolutely loved this recipe. It’s super easy to make, and everything is done in one pan or pot. It’s so layered with flavor, you’ll think it’s comfort food when, really, it’s pretty healthy. Perfect for my Low Carb friends, and fits into many diet types - Paleo, Gluten Free, Keto friendly. I’ve used Thai red curry paste along with yellow curry powder for this recipe. As with any such curry powders and pastes, the heat and spiciness can vary from product to product. Feel free to adjust to your own preferences. This particular coconut chicken curry has a little bit of heat, though you can easily adjust it up or down to your own personal preferences. Let’s talk about how to make coconut curry chicken, my friends. Next, add the onion and peppers and cook them down for 5 minutes. Add the garlic and cook another 1-2 minutes, stirring. The peppers, onions and garlic add a great flavor base. You don’t have to cook the chicken all the way through at this point, as it will cook through when you simmer it in the coconut curry sauce, developing lots of flavor. Add the Liquids. Pour in the coconut milk, chicken broth or water and lemongrass. Season with salt and pepper. Stir. Bring to a boil, then reduce the heat and cover. Serve over rice or noodles, topped with fresh chopped parsley and spicy red pepper flakes. Discard the lemongrass stalk. A super quick and easy meal for sure. Winner-winner chicken dinner. Definitely one of the family favorites. Pretty much the best curry recipe out there. At least I think so! Such a great recipe. Remove them and set aside. Proceed with the recipe, then tuck the bone-in thighs into the curry sauce and simmer for 30 minutes, or until the chicken is cooked through. Other Proteins. This is a great coconut curry chicken dish, but you can make it with other proteins. Try it with pork or beef. It’s also great with chicken breast. Extra Vegetables. You can always round out the dish by tossing in extra vegetables, like broccoli, sliced bell peppers, asparagus, potatoes, snow peas, or any of your favorites. Pretty much whatever you’re in the mood for. Just let them simmer in the wonderful curry sauce. Cauliflower rice is an easy-to-make, healthy, low calorie way to enjoy many meals. I love the stuff! Potatoes are good, as well as sweet potatoes. I love a good sweet potato curry. If you’re feeding a hungry crowd, feel free to include any of these ingredients in addition to the chicken. I also enjoy squeezing a bit of fresh lime juice over the top for a nice citrus pop. Also, if you’re seeking a touch of sweetness to the recipe, try a bit of brown sugar. Some common questions I’ve discovered that might help you make this recipe the best one for you. If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. If you’d like to use coconut cream, I suggest adding some water or chicken stock to thin it out. If you’re concerned about health issues, it is known that olive oil has more monounsaturated and polyunsaturated fats (the “good fats”), than virgin coconut oil, as well as less saturated fat. However, virgin coconut oil studies show that it contains healthy antioxidants and can reduce bad cholesterol. If calories are the real concern, use a low-calorie light coconut milk instead of full-fat coconut milk. Or skip it and use chicken broth instead, like the vindaloo recipe. NOTE: This recipe was updated on 11/9/22 to include new information. It was originally published on 3/15/19.
