From the Cook

1/2

Coconut Lime Chicken Curry

OnlineCook Verified

Ingredients

Warning0 allergens identified

Coconut Lime Chicken Curry

2 pounds boneless, skinless chicken thighs

1 tbsp curry powder(use Madras curry if you'd like it a little spicy)

1 tsp salt(for chicken)

½ tsp black pepper(for chicken)

2 cloves garlic

1 inch fresh ginger(1 inch is about 1 Tbsp minced)

1 red bell pepper

3 green onions

1 lime

1 tbsp vegetable oil

1 unsweetened coconut milk(13.5 oz per can, shaken)

1 tbsp reduced sodium soy sauce

1 tbsp dark brown sugar(packed)

6 ounces sugar snap peas

saltoptional

black pepperfreshly ground

½ cup cilantro(leaves and tender stems)

Instructions

Trim all fat from the chicken thighs. Cut chicken into 1-inch pieces and transfer to a large mixing bowl. Toss with the curry powder, and season with the salt and pepper.

Mince the garlic and ginger. Cut the red pepper into small, short strips. Halve the scallions lengthwise and cut into 1-inch lengths. Finely zest the lime, removing only the dark green outer skin. Reserve the remaining lime.

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the minced garlic and ginger and cook, stirring often, until fragrant, about 1 minute.

Add the chicken, bell pepper, and scallions and cook over medium-high heat, stirring often, until chicken is white and vegetables are starting to soften, 3-5 minutes.

Stir in the coconut milk, soy sauce, brown sugar, lime zest, and the juice of the reserved lime. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the sauce has reduced slightly and chicken is cooked through, about 10 minutes.

Stir in the sugar snap peas and cook until tender, about 5 minutes. Season to taste with more salt and pepper.

Chop the cilantro. Spoon the curry into serving bowls, top with cilantro, and serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Sear Chicken Thighs First 🔥
Brown the chicken thighs in hot oil before adding coconut milk to develop a golden crust and deep flavor foundation that elevates the entire curry.
Bloom Curry Powder in Oil 🌶️
Toast the curry powder in oil for 30 seconds before adding other ingredients to unlock its essential oils and create a more complex, aromatic spice base.
Lime Juice Goes Last ⏰
Add fresh lime juice in the final minute of cooking to preserve its bright acidity and prevent the heat from diminishing its vibrant citrus flavor.
Simmer Gently to Avoid Splitting 🥥
Keep heat at medium-low once coconut milk is added to prevent curdling and ensure a silky, smooth sauce that clings beautifully to the chicken.
Finish with Fresh Cilantro and Green Onions 🌿
Reserve half your cilantro and all green onions for garnishing just before serving to add a refreshing textural contrast and preserve their fresh, herbaceous notes.