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–+ servings
Coconut Chicken Curry and rice in a white bowl
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Creamy Coconut Curry Chicken and Vegetables

This creamy coconut chicken curry is quick and easy to make in one pan and in under 30 minutes. This is a thai inspired curry that is savoury, sweet and earthy while still being light and fresh.
Course Dinner
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Servings 4 people
Calories 452kcal
Author Kim

Ingredients

Chicken

  • 500 grams /1 pound Skinless chicken breast (chopped into ½ inch pieces)
  • 1 tablespoon Lemongrass Paste
  • 1 teaspoon Crushed Garlic
  • 1 teaspoon Curry Powder
  • 1 teaspoon Minced Ginger

Curry

  • 1 medium Brown or white onion, finely diced
  • 2 tablespoons Vegetable oil
  • 1 tablespoon Crushed Garlic
  • 1 teaspoon Minced Ginger
  • 1 teaspoon Lemongrass Paste
  • 1 tablespoon Curry Powder
  • 1 tablespoon Lime juice
  • 1 tablespoon Yellow Curry Paste
  • 400 ml/14 oz Coconut Milk
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Monkfruit sweetener
  • 3 kaffir lime leaves

Vegetables

  • 1 medium Capsicum/Bell Pepper, diced
  • 1 large Zucchini, diced
  • 1 medium Onion, sliced
  • 1 cup Pumpkin, diced

To Thicken (optional)

  • 2 tablespoons Cornflour/Cornstarch
  • 2 tablespoons tap water

Garnish (optional)

  • Lime wedge

Instructions

  • Prepare Chicken Pieces: Add diced chicken, 1 tablespoon each of lemongrass paste, crushed garlic, grated ginger and curry powder to a large bowl. Mix together until chicken is thoroughly coated.
  • Cook Chicken and set Aside: Heat a non stick wok or skillet on medium to high heat. Cook chicken pieces for a few minutes until cooked through and then remove from wok, cover and set aside.
  • Add Aromatics: In the same skillet, add the 2 tablespoons Vegetable oil, diced onion, 1 tablespoon crushed garlic, 1 teaspoon grated ginger, 1 teaspoon lemongrass paste, 1 tablespoon curry powder, and 1 tablespoon yellow curry paste and stir through until it becomes fragrant.
  • Add Vegetables: Add diced bell peppers/capsicums, zucchini, and pumpkin (or any other vegetable you're using) and stir through the curry paste until coated.
  • Add Remaining Ingredients: Add Coconut milk, fish sauce, lime juice, sweetener and lime leaves and stir through, letting it come to a gentle bubble on medium to high heat (about 3 – 4 minutes)
  • Return Chicken to Pan: Add chicken pieces back into the curry, stirring though to combine everything together. Reduce heat to medium for 1 minute.
  • Optional Thickening of Sauce: Mix together cornflour/cornstarch with water in a small jug. Pour into curry and stir through whilst still on the heat. It should thicken quickly in under 1 minute.
  • Serving: Divide amongst bowls, adding rice first, and curry on top. Garnish with lime wedge and sprigs or coriander/cilantro.

Notes

  1. Chicken: I like to use chicken breast in this recipe but there is a risk that it can become dry if overcooked.  Pre-cook chicken at the beginning of recipe until its just done.  If overcooked it could become dry when it goes back into the wok at the end of the cooking process.
  2. Marinating the Chicken: if you have the time you can let the chicken marinate (30 mins or even overnight) buts its not necessary to get the full flavour of this curry.  The marinade ingredients quickly coat the chicken and the gentle cooking at the beginning will infuse all that lovely flavour into the meat.
  3. Curry Powder: I use a simple yellow curry powder called Clives of India. 
  4. Yellow Curry Paste: This adds a nice richness, depth and complexity to the curry.  It can be left out if you don’t have it, but I definitely recommend adding it if you can.
  5. Lemongrass: Lemongrass paste is my secret ingredient in this recipe.  The paste is really concentrated and adds a massive about of flavor.  This dish is all about the lemongrass and the paste certainly delivers.  Find it in the fresh fruit and vegetable section of the supermarket at Coles and Woolworths.  Alternatively you can use fresh lemongrass, but make sure to slice in very finely, and use the white part only – discard the rest.
  6. Coconut Milk: Full fat coconut milk is best for that creamy curry sauce.  You could use a low fat coconut milk but the curry sauce may be a littler thinner.
  7. Granulated sweetener: I like to use monkfruit sweetener, but you can also use stevia or any other granulated sweetener that measures like sugar.  Alternatively you could also use Honey.
  8. Serving: Serve with your favorite rice, peanut, sprig of coriander and lime wedge.
  9. Heat Level: This is a medium curry.  Adding the cornflour/cornstarch to thicken will diminish the intensity of heat and some of the flavors, but it creates a deliciously thick, creamy and luscious curry that coats the chicken perfectly.
  10. Low carb option: Serve with cauliflower rice.  Omit potatoes and use parsnip or swede root vegetables instead.
  11. Storage: Store in an air tight container in the fridge and eat within 3 days
  12. Freeze: Freeze for upto 3 months.  Let defrost in fridge overnight ad reheat I the microwave.

Nutrition

Calories: 452kcal | Carbohydrates: 13g | Protein: 40g | Fat: 25g | Saturated Fat: 8g | Fiber: 2g | Sugar: 6g