Description
A simple, forgiving, and restaurant-quality dairy-free chicken curry made with coconut milk and curry paste. Ready in 30 minutes with minimal effort.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
- 1 can (13.5 oz / 400ml) full-fat, unsweetened coconut milk
- 2–3 tablespoons red or yellow curry paste
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup low-sodium chicken broth
- 1 tablespoon coconut aminos
- 1–2 tablespoons fresh lime juice
- 1 teaspoon brown sugar
- 1 large red bell pepper, sliced
- 2 cups broccoli florets
- Oil for sautéing (coconut or avocado oil)
Instructions
- Prep ingredients: Chop onion, slice bell pepper, cut chicken into chunks, mince garlic, and grate ginger.
- Heat a splash of oil in a large skillet or Dutch oven over medium heat.
- Add diced onion and cook for 2-3 minutes until softened. Add garlic and ginger, cooking for 1 minute until fragrant but not browned.
- Add curry paste and stir into the aromatics for 1 minute to bloom the spices. Add a splash of water if it looks dry.
- Add chicken pieces to the pan and stir to coat in the paste. Pour in coconut milk and chicken broth. Stir to combine.
- Bring to a gentle simmer and cook for 5-7 minutes until chicken is cooked through.
- Add bell pepper and broccoli. Simmer for 3-4 minutes until vegetables are tender-crisp.
- Remove from heat. Stir in coconut aminos, brown sugar, and lime juice. Taste and adjust seasoning.
- Serve immediately over jasmine rice or with naan bread.
Notes
Shake the coconut milk can before opening. Use fresh lime juice for best flavor. Chicken thighs are preferred over breasts to prevent drying out. Let the curry rest for 10 minutes before serving for better flavor melding. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Sodium: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
Keywords: chicken curry, dairy-free, coconut milk, easy dinner, weeknight meals, gluten-free, one-pot meal