Coconut Lime Chicken Curry
Craving a delicious and easy chicken dinner? This Coconut Lime Chicken Curry delivers vibrant flavors in one pan, perfect for a satisfying weeknight meal. You’ll love how simple it is to bring this creamy, zesty dish to your table.
Key Ingredients & Substitutions:
- Chicken: Use boneless, skinless chicken breasts or thighs.
- Coconut Milk: Full-fat coconut milk is best for creaminess. Light coconut milk works too.
- Curry Paste: Red curry paste offers a balanced spice. Adjust to your heat preference.
- Lime: Fresh lime juice is essential for brightness.
- Vegetables: Bell peppers, spinach, or green beans are great additions.
Ingredients:
Main:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp brown sugar (or maple syrup)
- Juice of 1-2 limes (about 2-3 tbsp)
- 1/2 cup chicken broth (or water)
- 2 cups fresh spinach (optional)
Spices:
- 1 tsp turmeric
- 1/2 tsp cumin
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 420-450 kcal
- Tools Needed: Large skillet or Dutch oven, cutting board, knife, grater.
Step-by-Step Instructions:
1. Prepare the Chicken
Season your cubed chicken with salt, pepper, turmeric, and cumin. Heat olive oil in a large skillet over medium-high heat, then sear the chicken until lightly browned on all sides. You don’t need to cook it through at this stage. Remove the chicken from the skillet and set it aside.
2. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. This builds the base of your rich chicken dinner.
3. Build the Curry Sauce
Stir the red curry paste into the aromatics and cook for 1 minute, letting the flavors bloom. Pour in the coconut milk and chicken broth, then add the brown sugar. Bring the mixture to a gentle simmer, stirring occasionally.
4. Add Chicken and Vegetables
Return the seared chicken to the skillet. Add the sliced red bell pepper. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender. The sauce will thicken slightly.
5. Finish and Serve
Remove the skillet from the heat and stir in the fresh lime juice. If using, add the spinach and stir until it wilts. Taste and adjust seasonings if needed. Serve your delicious Coconut Lime Chicken Curry over rice or with warm naan bread for an ultimate chicken dinner experience.
Variation Ideas:
- Add diced sweet potato along with the bell pepper for extra heartiness.
- Stir in some chopped fresh cilantro just before serving for a burst of freshness.
- Top with toasted cashews or peanuts for added crunch.
- Include a squeeze of sriracha or a pinch of red pepper flakes if you prefer more heat.
Storage Instructions:
Store leftover Coconut Lime Chicken Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. The flavors often deepen overnight.
Frequently Asked Questions (FAQ):
Can I use light coconut milk?
Yes, you can, but full-fat coconut milk provides a richer, creamier texture and flavor.
What can I serve with this curry?
It’s excellent with steamed jasmine rice, brown rice, quinoa, or warm naan bread.
Is this recipe spicy?
The spice level depends on your red curry paste. Start with 2 tablespoons and add more to your taste if you prefer a spicier chicken dinner.
Can I freeze Coconut Lime Chicken Curry?
Yes, you can freeze it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
How do I make this dish vegetarian?
You can easily substitute the chicken with chickpeas, firm tofu, or a variety of vegetables like cauliflower and potatoes.
What kind of chicken is best for curry?
Boneless, skinless chicken breasts or thighs both work wonderfully. Thighs tend to stay a bit more tender and juicy.
