Coconut Curry Recipe

There’s something deeply comforting about a warm bowl of coconut curry, blending fragrant spices with the creamy richness of coconut milk. It’s a dish that brings people together, whether it’s a cozy family dinner or a spirited gathering with friends. This Coconut Curry Recipe is special because it’s versatile, bursting with flavors from a traditional Southeast Asian market, and simple enough for anyone to master. The balance of lemongrass, curry powder, and fresh herbs creates a symphony of tastes that will transport you straight to a bustling, vibrant market stall, making your home feel festively alive. Let’s dive in and create something magical together!

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snow peas, trimmed
• Fresh basil leaves, for garnish
• Red chili slices, for garnish

Instructions

1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the garlic and ginger, and continue to sauté until fragrant, about 1 minute.
3. Sprinkle the curry powder over the onion mixture and stir well to combine, cooking for another minute.
4. Add the chicken pieces to the pan, stirring to coat them thoroughly with the spice mixture. Cook until the chicken is no longer pink on the outside.
5. Pour in the coconut milk and chicken broth, and stir in the fish sauce, brown sugar, and lemongrass. Bring to a gentle simmer.
6. Add the bell peppers and snow peas to the curry, and simmer until the vegetables are tender-crisp and the chicken is cooked through, about 10 minutes.
7. Taste the curry and adjust the seasoning with more fish sauce or sugar if necessary. Remove the lemongrass pieces before serving.
8. Serve the coconut curry hot, garnished with fresh basil leaves and red chili slices for a burst of color and extra flavor.

Helpful Tips

For a vegetarian version, substitute the chicken with tofu or a mix of your favorite vegetables like sweet potatoes and eggplants. If you can’t find lemongrass, use a tablespoon of dried lemongrass or a teaspoon of lemon zest for a similar citrusy note. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simmer gently on the stove until warmed through.

Pairings

This Coconut Curry pairs beautifully with jasmine rice or fluffy naan bread. For a fresh and zesty contrast, serve a simple cucumber salad on the side, and if you’re looking for a drink pairing, a cool glass of iced green tea complements the vibrant flavors wonderfully.

Here at Zynahz, we believe in bringing joy and creativity into every meal we create. This Coconut Curry Recipe is an invitation to explore new flavors and enjoy quality time with your loved ones. We hope you try it out, share your experience with us, and spread the word among friends and family. Stay tuned for more exciting recipes by following us on social media and subscribing to our newsletter – let’s continue this wonderful culinary journey together!