This coconut curry chicken is creamy, comforting, and flavor-packed! Tender chicken pieces are bathed in a sauce featuring rich coconut milk and zesty curry spices. This recipe is versatile enough to pair with rice, bread, or vegetables, perfect for a family dinner or a special occasion.
Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and saute for 4-5 minutes. Add the garlic and ginger, stir to combine.
Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 1 minute until lightly toasted and fragrant. Remove the mixture to a bowl.
Wipe the pan down with a paper towel. Heat to medium-high heat. Add in the remaining 1 tablespoon of olive oil and strips of chicken. Season with salt. Cook for 5 minutes or until the chicken is browned on both sides, but not cooked through.
Turn the heat down to low. Add the veggies with seasoning back in with the chicken, mix well to combine.
Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through for about 5 more minutes and curry is slightly thickened (See Notes). If desired, stir in the fish sauce.
Serve over rice. Garnish with cilantro leaves.
Notes
If you want a thicker sauce, you can remove 1-2 tablespoons of the sauce to a small bowl and (with a fork) whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture back into the curry sauce.