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Mareca

Coconut Chicken Curry: A Simple, Delicious Recipe!

A simple and delicious Coconut Chicken Curry recipe that is perfect for a comforting meal.
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Prep Time 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 can 14 ounces coconut milk
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken broth
  • 1 cup frozen peas
  • 1 red bell pepper sliced
  • 2 tablespoons fresh cilantro chopped (for garnish)
  • Cooked rice or quinoa for serving

Method
 

  1. In a slow cooker, combine the diced onion, minced garlic, and grated ginger. Add the chicken pieces on top.
  2. In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, turmeric, cumin, salt, and black pepper. Pour this mixture over the chicken in the slow cooker.
  3. Add the chicken broth and stir gently to combine all the ingredients.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  5. About 30 minutes before serving, stir in the frozen peas and sliced red bell pepper. Cover and continue to cook until the vegetables are heated through.
  6. Serve the curry over cooked rice or quinoa and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For added heat, include sliced jalapeños or a pinch of red pepper flakes when cooking.
  • Substitute chicken with firm tofu for a vegetarian version, and add more vegetables like carrots or zucchini for extra nutrition.

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