Hi there and happy new week! Did you have a fun weekend? Did you celebrate St. Patrick’s Day? We were at a party all afternoon with some friends - the husband brews beer and made some reuben fixings, the wife recently had their first baby that we got to visit (he’s named Brewer - how cute is that?!) and we all hung out and let the kids run around while we chatted. Super fun! Sunday was a clean-out-the-garage and run errands and do laundry type of morning, but then we kicked back in the afternoon to watch basketball. March Madness is always fun for that!
Today’s 20-minute coconut chicken curry recipe is a slightly different spin on my quick chicken curry, which is one of our favorites! I use coconut oil and canned coconut milk to make a creamy version of curry, instead of a tomato-based one. And I use a red bell pepper and green peas to add some veggies and freshness to this. We usually serve it over steamed brown rice for a full meal but you could also sub cauliflower rice for a low-carb option.
Tons of flavor in every bite! Plus, it’s beautiful to behold and so simple and fast to make. (It’s also a one-pan recipe.) Weeknight dinner winning right here! (Though it’s such a lovely dish and so very tasty, I would absolutely serve this to company.) Another weeknight favorite you might want to check out is this quick and easy chicken lo mein. No takeout needed!
OK, I’ve got some notes and substitutions coming up on how to make coconut chicken curry. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on quick and easy coconut chicken curry:
I love serving this with peanuts and cilantro for great texture and a pop of freshness. You could omit the nuts or substitute cashews and use parsley, if desired. I usually serve this over steamed brown rice, but basmati rice would be great too (and we love the brown basmati rice). Or use cauliflower rice for more veggies and a low-carb dinner! You could spice this up by adding some red pepper flakes or cayenne pepper with the other spices or by serving it with some sriracha sauce drizzled on top. Not a fan of peas? You can substitute fresh spinach if you’d like. Add it when the chicken is nearly cooked through and stir until it’s just wilted.
Hope you have a wonderful week my friends! And happy cooking! XO, Kathryn P.S. Check out my other chicken recipes in under 30 minutes or even faster, my chicken recipes in under 15 minutes for more weeknight dinner inspiration. ❤️
I love serving this with peanuts and cilantro for great texture and a pop of freshness. You could omit the nuts or substitute cashews and use parsley, if desired. You could spice this up by adding some red pepper flakes or cayenne pepper with the other spices or by serving it with some sriracha sauce drizzled on. Not a fan of peas? You could substitute spinach if you’d like. Add it when the chicken is nearly cooked through and stir until just wilted.
