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Simple Coconut Chicken Curry Recipe

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4 from 4 reviews

This Simple Coconut Chicken Curry features tender cubed chicken breast simmered in a rich and creamy coconut milk sauce infused with curry powder, red curry paste, garlic, and fresh ginger. Enhanced with vibrant broccoli florets and fragrant cilantro, this aromatic dish is perfectly complemented by a zesty sesame mango topping that adds a refreshing sweetness and crunch. Ready in just 30 minutes, it's a quick and flavorful meal ideal for weeknight dinners.

Ingredients

Main Curry Ingredients

  • 2 tablespoons sesame oil
  • 2 pounds boneless skinless chicken breast, cubed
  • 2 tablespoons regular or spicy curry powder
  • 3-4 tablespoons red curry paste
  • 1 tablespoon tomato paste
  • 2 tablespoons salted butter
  • 2 cloves garlic, chopped
  • 1 tablespoon chopped fresh ginger
  • 2 cups chopped broccoli florets
  • 2 1/2 cups canned coconut milk
  • 1/2 cup fresh chopped cilantro

Sesame Mango Topping

  • 1 diced mango
  • 1 cup chopped cilantro
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons lemon juice
  • Pinch of chili flakes

Instructions

  1. Cook Chicken and Spices: In a large skillet, heat the sesame oil over medium-high heat. Add the cubed chicken breast, curry powder, and a pinch of salt. Cook for 3 minutes, stirring occasionally to brown the chicken evenly.
  2. Add Curry Paste and Aromatics: Stir in the red curry paste, tomato paste, salted butter, chopped garlic, and fresh ginger. Continue cooking for another 2 minutes until fragrant and well combined.
  3. Simmer with Broccoli and Coconut Milk: Add the chopped broccoli florets, then pour in the canned coconut milk. Season with additional salt to taste. Cook for 5 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to your liking.
  4. Finish with Cilantro: Remove the skillet from heat and stir in the fresh chopped cilantro. This adds a fresh, herbal flavor to the dish.
  5. Prepare Sesame Mango Topping: In a small bowl, combine the diced mango, chopped cilantro, toasted sesame seeds, lemon juice, and a pinch of chili flakes. Mix gently and serve alongside the curry.
  6. Serve: Spoon the coconut chicken curry over steamed rice and top with the sesame mango mixture for a burst of complementary flavors and textures.

Notes

  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Use fresh coconut milk for a richer flavor if available.
  • Broccoli can be substituted with other vegetables like bell peppers or green beans.
  • The sesame mango topping adds a fresh and tangy contrast to the curry, but can be omitted if desired.
  • Leftovers keep well refrigerated for up to 3 days.

Find it online: https://recipeplenty.com/simple-coconut-chicken-curry-recipe/