Coconut chicken curry with rice recipe

Coconut chicken curry with rice

This meal was so amazing I could have kept eating it until my stomach burst – luckily for me this time, I didn’t make enough for that to happen, but I definitely finished off every last drop!

The whole family loved it. The flavor of the lime and coriander were perfect!

Coconut chicken curry recipe

This quick and easy coconut chicken curry is a simple way to liven up the week.


☛Tablespoons vegetable oil
☛750g chicken thigh fillets, trimmed, cut into thirds
☛1 onion, cut into thin wedges
☛2 garlic cloves, finely chopped
☛1 teaspoon ground turmeric
☛2 tablespoons red curry paste
☛1 small red chili, deseeded, thinly sliced
☛400ml can coconut milk
☛15 fresh curry leaves
☛1 cup coriander leaves
☛¹/₂ lime, juiced


Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden.

Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.

Reduce heat to medium-high. Add remaining oil to wok.

Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, and chili. Cook, stirring, for 1 minute or until aromatic.

Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender.

Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.
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