Coconut Chicken Curry

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Our favorite thing about this dish—which incorporates a deep warmth from the curry powder, ginger, and coriander—is that it gets even better with time. Once these decadent ingredients marry, they get richer and deeper with every bite. The takeaway? This makes as much of an incredible dinner as it does leftovers the next day.

This recipe yields 5

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.
  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.

Directions

  1. In a medium sized pot on medium heat add coconut oil. Let the oil warm and liquify. Add onion, garlic, ginger, curry powder, red curry paste, coriander, and the cubed chicken, cook together for 5 minutes while stirring continuously to prevent burning. 

  2. When the chicken is cooked half way through, add the red peppers. Let cook for another 3-5 minutes. The chicken should be nearly cooked through, the veggies will appear tender, and there will be lots of browning while all the flavors are cooking together. 

  3. Add the coconut milk, salt, pepper, fresh lime juice, honey, and fish sauce (optional). Simmer for 5-7 minutes to marry all the flavors. 

  4. Lastly, add cilantro and handful of fresh spinach. 

  5. Serve over white jasmine rice with extra chopped cilantro sprinkled on top and fresh lime on the side,