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For this Coconut Ginger Curry Chicken, you'll need these simple items: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1-2 tablespoons red curry paste (adjust to taste) - 1 can (14 oz) coconut milk - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 bell pepper (red or yellow), sliced - 1 cup snap peas (or green beans) - Fresh cilantro, chopped, for garnish - Salt and pepper, to taste - Steamed rice or quinoa, for serving You can swap ingredients based on your taste or what you have. If you don't like chicken, try firm tofu or shrimp. For a lighter option, use skinless chicken breasts. You can also use vegetable broth instead of fish sauce. If you want less heat, use less red curry paste. For a sweeter taste, add more brown sugar. When picking chicken, look for bright pink meat. Avoid any that looks gray or has an off smell. For onions, choose firm ones with dry skin. Garlic should be plump and not sprouting. Fresh ginger is smooth and firm. When buying bell peppers, pick ones that feel heavy for their size. For snap peas, look for vibrant green ones that snap easily. Always choose fresh ingredients to boost the flavor of your dish. {{ingredient_image_1}} To start, gather your ingredients. You need one pound of boneless chicken thighs. Cut them into small pieces. Next, finely chop one medium onion. Mince three cloves of garlic and grate one tablespoon of fresh ginger. Slice one bell pepper and prepare one cup of snap peas. Finally, measure out your curry paste, coconut milk, fish sauce, and brown sugar. First, heat one tablespoon of coconut oil in a large skillet over medium heat. Add the chopped onion and sauté it for about five minutes. Once the onion is translucent, stir in the minced garlic and grated ginger. Cook for one minute until you smell the aroma. Next, add the chicken pieces to the skillet. Season them with salt and pepper. Cook the chicken for five to seven minutes until it is browned on all sides. Now, stir in one to two tablespoons of red curry paste. Mix well to coat the chicken evenly. Pour in one can of coconut milk, one tablespoon of fish sauce, and one tablespoon of brown sugar. Stir until well combined. Bring the mixture to a gentle simmer over medium-low heat. After ten minutes, add the sliced bell pepper and snap peas. Cook for an additional five minutes. You want the veggies tender but still crisp. Taste the curry and adjust the seasoning. You can add more salt, pepper, or sugar if needed. Remove the skillet from heat. Garnish the dish with fresh chopped cilantro. Serve it over steamed rice or quinoa for a complete meal. Enjoy your flavorful Coconut Ginger Curry Chicken! To make a great coconut ginger curry chicken, follow these simple tips: - Use fresh ginger for the best flavor. - Cut chicken thighs into uniform pieces for even cooking. - Sauté onions until they turn soft and clear. This adds a great base flavor. - Adjust the red curry paste to match your spice level. Start with less if you’re unsure. - Simmer the curry gently. This helps meld the flavors perfectly. Here are some common mistakes you should avoid: - Don’t skip the browning step for the chicken. It adds depth to the dish. - Avoid using low-quality coconut milk. It makes a big difference in taste. - Don’t overcook the vegetables. They should be tender yet crisp. - Be careful with salt. Fish sauce is salty, so taste often. To elevate your curry, try these flavor boosters: - Add a squeeze of lime juice for a fresh kick. - Toss in a teaspoon of turmeric for color and health benefits. - Include a dash of chili flakes for extra heat. - Experiment with herbs like basil or mint for a unique twist. - Serve with fresh cilantro on top for a burst of flavor. Pro Tips Adjusting Spice Level: If you prefer a milder curry, start with 1 tablespoon of red curry paste and add more gradually until it reaches your desired heat. Fresh Ginger vs. Ground: For the best flavor, always use fresh ginger instead of ground ginger, as it provides a more vibrant taste to the dish. Vegetable Variations: Feel free to add other vegetables like zucchini or carrots for added nutrition and color in your curry. Make Ahead: This curry can be made a day in advance and tastes even better the next day as the flavors meld together. {{image_2}} You can easily make this dish vegetarian or vegan. Swap the chicken for tofu or chickpeas. Use soy sauce instead of fish sauce. Both options add great flavor and protein. You can also add more veggies, like carrots or mushrooms. This makes the dish colorful and tasty. If you prefer other proteins, try shrimp or fish. Both options cook quickly and soak up the curry flavor. For a heartier meal, you can use beef or pork. Just adjust the cooking time to ensure they are done. Each protein gives a unique twist to the recipe. Adjusting the spice level is simple. If you like it mild, start with less red curry paste. You can always add more later. For a spicier kick, add fresh chili peppers or extra curry paste. Remember, tasting as you cook helps you find the right balance. To store leftovers, let the curry cool first. Use a clean, airtight container. Place the chicken curry inside and seal it well. Store it in the fridge. It will stay fresh for about 3 to 4 days. If you want to freeze the curry, use freezer-safe containers. Make sure to leave some space at the top. The curry can expand when frozen. You can keep it in the freezer for up to 2 months. Label the container with the date for easy tracking. When reheating, use a pot on the stove or a microwave. If using the stove, heat it on low. Stir often to ensure even warming. If using a microwave, cover the dish to avoid splatters. Heat in short bursts, stirring in between. Make sure it is hot throughout before serving. Coconut Ginger Curry Chicken is a tasty dish that blends chicken with coconut milk and spices. The chicken becomes tender and flavorful. Fresh ginger adds a nice zing to the curry. Red curry paste brings warmth and a hint of spice. This dish is creamy, aromatic, and perfect for a cozy dinner. Yes, you can make Coconut Ginger Curry Chicken ahead of time. Cook the dish and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat on the stove or microwave before serving. The flavors deepen over time, making it even better! The spice level depends on the amount of red curry paste you use. Start with one tablespoon for mild heat. If you love spice, add more to taste. The coconut milk helps balance the heat, so it stays flavorful without being too hot. I recommend serving Coconut Ginger Curry Chicken over steamed rice or quinoa. These sides soak up the tasty sauce. You can also add a side of sautéed greens or a fresh salad. This adds color and crunch to your meal. Enjoy the mix of flavors and textures! In this blog post, we explored the delicious world of Coconut Ginger Curry Chicken. We detailed the ingredients and offered substitutions for freshness. The step-by-step instructions help you navigate preparation and cooking with ease. I shared tips to make your dish perfect and avoid common mistakes. You can also find variations for different diets, like vegetarian options. Lastly, I explained how to store leftovers and answer questions you might have. Cooking this dish brings flavor and joy to your table. Enjoy your culinary adventure!

Coconut Ginger Curry Chicken

A flavorful and creamy curry made with chicken, coconut milk, and fresh ginger, served with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1-2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 tablespoon brown sugar
  • 1 bell pepper sliced (red or yellow)
  • 1 cup snap peas (or green beans)
  • to taste salt and pepper
  • for serving steamed rice or quinoa
  • to garnish fresh cilantro, chopped

Instructions
 

  • Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
  • Add the chicken pieces to the skillet, seasoning with salt and pepper. Cook until browned on all sides, about 5-7 minutes.
  • Stir in the red curry paste and mix well to coat the chicken.
  • Pour in the coconut milk, fish sauce, and brown sugar. Stir until everything is combined.
  • Bring the mixture to a gentle simmer over medium-low heat.
  • After about 10 minutes, add the bell pepper and snap peas to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender but still crisp.
  • Taste the curry and adjust seasoning with more salt, pepper, or sugar as needed.
  • Remove from heat, garnish with fresh cilantro, and serve over steamed rice or quinoa.

Notes

Adjust the spice level by varying the amount of red curry paste.
Keyword chicken, coconut, curry, ginger