This Red Curry Coconut Chicken has a rich, sweet n spicy coconut sauce. There’s chunks of lightly breaded & wok fried chicken along with peppers and onions. Delicious over your favourite noodles or rice and garnished with fresh basil.
Hey! Last full week of February! Can you believe it?! ‘Round here, the temperatures are just starting to warm slightly and I’m definitely not complaining…bring on Spring! I was on a big cooking fiesta this past weekend (lamb pizza, veggies burgers, kale pesto and turkey veg soup). You’re probably thinking how much food are you making?! Are you feeding the neighbourhood? I pretty much make
enough food too much food on the weekend that we have leftovers all week; I tend to go cray cray with cooking. My bad. But, it sure beats having to cook during the busy week days! I’m not complaining ’cause I was totally in the mood to cook, but seriously, hubby, you’re up next weekend and I’m requesting chicken & waffles. Please & thank-you 🙂
Coconut Chicken Curry
You know your favourite take-out place and they serve a dish that you’d love to make out home? Well, this is it for me! This past weekend I made my own version of Red Curry Coconut Chicken. We don’t have a lot of Thai places around here. Within the past year, there was a Thai chain restaurant that opened up and it is actually surprisingly really good! The very first dish that I tried was a red curry; I’ve tried other dishes there that have been tasty, but my go-to is the red curry for sure. After having this many times, I decided to give it a try myself. Why not, right?
How to Make Curry Chicken
- Whisk up sauce and lay to one side.
- Cook veggies and remove from pan.
- Sprinkle chicken with salt and pepper, dredge in flour and fry.
- Add veggies back to pan with chicken.
- Pour in size and cook for a few minutes until thickened.
- Serve over rice or noodles, garnish and enjoy!
Tips for Making this Red Curry Chicken Recipe
- Don’t like chicken? Sub with tofu or shrimp. Personally, I don’t dredge those in flour, I just cook through. Adjust your cook time accordingly if not using chicken.
- Speaking of chicken, I used boneless/skinless chicken breasts, but you could use thighs if you prefer.
- Not a fan of spice? Reduce the chili peppers or omit entirely.
- This red curry chicken recipe has 2 tsp of fish sauce in it and if you haven’t used this in recipes before, you might be thinking what the heck is this? You’ve probably had in takeaway dishes many times & didn’t realize it. It’s almost like when people use anchovies; they just add a little somethin’ somethin’ to the recipe. You can typically find it in the grocery store right along the soy sauce.
- Red curry is often served with rice, but noodles work great too.
Other Homemade Takeway Recipes you May Enjoy
I guess I’ll be hittin’ up the Thai restaurant a little less often now ’cause I can make this in about 30 minutes. Woot woot! Plus, this recipe yields 4 servings so it’s leftovers for hubby & I (which, in my opinion, is even better the next day).
Hope you love this coconut chicken curry as much as I do!
Until next time take care and chit chat again soon 🙂
P.S. If you think this coconut chicken curry recipe will make your belly happy too, please hit that little Pin button. Many thanks, you guys! XO
Red Curry Coconut Chicken
- 1 can coconut milk
- 2 tbsp curry paste -I like 'hot' variety
- 2 cloves garlic -minced
- 1 tbsp ginger -grated fine
- 2 tsp fish sauce
- 2 red thai chili pepper -minced, optional
- 1 tsp sugar
- 2 tsp cornstarch
- 1 lb boneless/skinless chicken breasts -cut into bite-sized pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup all purpose flour
- 2.5 tbsp vegetable oil
- 2 bell peppers -one green & one red chopped in thin strips
- 1 onion -thinly sliced
- 1 can bamboo shoots -approx. 200ml can, rinsed
- 1/2 cup fresh basil -good handful,torn (reserve few leaves for garnish)
- 1/4 cup -coconut chips -or unsweetened shredded coconut
- 1 lime -cut into 4 wedges
- sriracha hot sauce -garnish, optional
- In a bowl, whisk together coconut milk, curry paste, garlic, ginger, fish sauce, thai chili pepper (if using), sugar and cornstarch (mix cornstarch with 2 tsp of cold water before adding to coconut milk mixture). OPTIONAL - Blend with immersion blender (I like to do). Lay to one side for later use.
- Season chicken with salt and pepper. Dredge in flour, shaking off excess. Lay to one side.
- Over medium high heat in a wok (or pan), heat 1/2 tbp of vegetable oil. Add bell peppers, onion and bamboo shoots. Cook for about 3 minutes. Remove from heat for later use.
- In the same wok, reduce heat to medium low and add 1 tbsp. of vegetable oil and cook chicken until browned and cooked through, about 8-10 minutes (4-5 minutes per side). Remove from wok and place on brown paper lined plate for later use. Do in 2-3 batches until all chicken is cooked through. Note: Add a little extra oil, if necessary, when cooking your batches of chicken. Also, when frying chicken, if it sticks, don't worry. It will release when its ready and it'll be a nice brown colour and crispy deliciousness.
- Add all chicken back to wok with reserved peppers and onion. Throw in basil (reserve a few for garnish) and reserved coconut milk mixture. Cook for about 5 minutes until sauce has thickened slightly and is heated through. Taste for seasoning and add a pinch of salt, if desired.
- Serve with noodles or rice and garnish with coconut chips, basil leaves and a wedge of lime. If you like it extra hot, drizzle with some sriracha hot sauce. Enjoy!