This creamy, flavorful coconut curry chicken thigh recipe is a weeknight lifesaver! It’s incredibly easy to make, packed with aromatic spices, and perfect for a satisfying meal. Get ready to add this one to your regular rotation.
Key Ingredients & Substitutions
- Chicken Thighs: Boneless, skinless chicken breasts can also work, but thighs offer more flavor and tenderness.
- Coconut Milk: Full-fat coconut milk is best for creaminess. Light coconut milk will make it less rich.
- Curry Paste: Red or green curry paste both work! Adjust the amount to your spice preference.
- Aromatics: Fresh ginger and garlic are key. Use powdered versions (1 tsp ginger, 1 tsp garlic) if fresh isn’t available.
- Vegetables: Bell peppers and spinach add color and nutrients. Feel free to add broccoli florets or snap peas.
Ingredients
Main Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil or coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp red curry paste (adjust to taste)
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach
Spices (Optional, but Recommended for extra flavor):
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
For Serving:
- Cooked rice or quinoa
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4
- Calories per serving: Approximately 450 (varies based on ingredients)
- Tools Needed: Large skillet or Dutch oven, chopping board, knife.
Step-by-Step Instructions
1. Prepare Your Chicken
Pat the chicken thighs dry and cut them into bite-sized pieces. Season them lightly with salt and pepper. This helps them brown nicely and absorb flavors.
2. Sauté Aromatics
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Build the Flavor Base
Add the red curry paste, turmeric, and cumin (if using) to the pan. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor. This step is crucial for a rich curry.
4. Add Chicken and Liquids
Add the chicken thigh pieces to the pan and cook for 3-5 minutes, browning them lightly on all sides. Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer.
5. Simmer and Finish
Reduce the heat to medium-low, cover, and let the coconut curry chicken thighs simmer for 10-12 minutes, or until the chicken is cooked through and tender. Stir in the sliced bell pepper and spinach during the last 3-4 minutes until the spinach wilts and the bell pepper is tender-crisp.
6. Serve Your Delicious Curry
Taste and adjust seasoning if needed, adding more salt or curry paste as desired. Ladle the coconut curry chicken thighs over cooked rice or quinoa. Garnish with fresh cilantro and enjoy your incredible homemade meal!
Storage Instructions
Store leftover coconut curry chicken thighs 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. Add a splash of broth or water if it seems too thick.
Frequently Asked Questions (FAQ)
Q: Can I use chicken breast instead of chicken thighs?
A: Yes, you can use boneless, skinless chicken breast. Cut it into similar-sized pieces and cook until just done to prevent it from drying out.
Q: How can I make this curry spicier?
A: To increase the heat, add more red curry paste or a pinch of red pepper flakes with the aromatics.
Q: What vegetables can I add to this coconut curry?
A: Broccoli florets, snap peas, green beans, or chunks of sweet potato are all great additions. Add harder vegetables earlier so they cook through.
Q: Is this recipe dairy-free?
A: Yes, this recipe is naturally dairy-free as it uses coconut milk for creaminess.
Q: Can I freeze leftover coconut curry chicken thighs?
A: While possible, the texture of the coconut milk can sometimes change slightly after freezing and thawing. If you do freeze it, store it in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Q: What should I serve with this curry?
A: Cooked rice (jasmine, basmati, or brown), quinoa, or even cauliflower rice are excellent choices. Naan bread or Roti are also great for soaking up the sauce.
