Coconut Curry Sauce Recipe: How to Make Coconut Curry Sauce with Chicken

Photo of Coconut Curry Sauce Recipe: How to Make Coconut Curry Sauce with Chicken

Coconut curry sauce with chicken is a must try recipe for any one, this is one of the easiest and tastiest sauce recipes I had made after a long while, so I recommend it for anyone who is looking for something simple and creamy to pair with white rice. Coconut curry sauce is red Thai Curry recipe, it is very simple to make and tastes like something you could have eaten in a restaurant, but thank God there is a way out for you, you can make this at your own comfort.

There are many ways of preparing this coconut sauce, but the healthy way to make this is to prepare it without adding oil. Coconut as you all know has its own natural oil, same also with chicken, adding more oil to this coconut curry sauce will make it look too oily or maybe unappealing. However, I love it this way without oil. The main ingredients in this coconut curry sauce is the chicken, curry and coconut milk, all other seasonings can be adjusted to ones taste or preferably you can use your own spices to make this and for the vegetables, feel free to use the ones you love. I love to prepare mine with mixed vegetable and also to go easy with the spices to retain the unique coconut flavour.

In this coconut curry sauce, it was my own choice to use fresh coconut from scratch; however, you can use canned coconut milk for yours it is still the same thing and the same outcome. If you are using fresh coconut for this recipe, you see here how to extract coconut milk at home.

You might wonder at the beginning about the thickness of this coconut curry sauce, but you dont have to worry about that and you dont need any thickener to thicken this sauce unlike other sauces that need thickener. Once the coconut milk is added together with other ingredients, the coconut sauce will start to become creamy and thick and the thickness shouldnt be a problem to you.

Below are the ingredients I used to make this creamy coconut curry sauce with chicken follow the steps one after the other and you will get a fantastic result. Also, see here how to make coconut fried rice.

Table of Contents

Ingredients for coconut curry sauce

1 kg chicken breast, cut into medium sizes
2 large matured coconuts, extract the milk out
2 tablespoons curry powder
1 teaspoon ground nutmeg
1 tablespoon thyme
1 teaspoon cayenne pepper
4 medium carrots, chopped
3 small green bell peppers, chopped
4 medium red chilli peppers, chopped
1 cup green peas
2 medium onions, chopped
teaspoon of garlic paste
3-4 chicken stock cubes
Salt to taste

Coconut curry sauce Ingredients

Steps on How to Make Coconut Curry Sauce with Chicken

Season chicken with 2 stock cubes, onion, ginger, thyme, nutmeg, cayenne pepper, curry and salt
Stir the meat and leave to seat for an hour to enable the ingredients sip into the meat properly.
Now, place the chicken on a burner and cook without adding water for 10 minutes
Add 1 cup of water to it, stir and bring to a boil, cook the chicken until you are left with a little stock.
While the chicken is cooking, rinse and dress, red chillies, green peppers, carrots, peas and onions and set all aside.
Extract coconut milk and set aside too, if you are using canned coconut milk no need for this step.
Place another pot on the burner without adding oil, add garlic paste, chopped onion and stir on medium heat.
Add the remaining vegetables to it and stir as well, season the vegetable with stock cubes, 1 to 2 tablespoons curry powder, cayenne pepper, thyme,salt and stir well. Bring the chicken stock you got while cooking the meat and add to it just a little, this shouldnt be up to a cup.
Bring the boiled chicken and add to it as well, then stir. Add the coconut milk you extracted earlier and stir the sauce to incorporate.
Cook the sauce for 10 minutes and adjust other ingredients if needed. Coconut curry sauce is ready once you notice a creamy texture and oil at the top.
I love to pair this coconut curry sauce with boiled rice; how about you?

Easy Steps on How to Make Coconut Curry Sauce with Pictures

1. Season chicken with 2 stock cubes, onion, ginger, thyme, nutmeg, cayenne pepper, curry and salt

2. Stir the meat and leave to seat for an hour to enable the ingredients sip into the meat properly.

Be sure to season the chicken with enough spices to extract a rich stock

3. Now, place the chicken on a burner and cook without adding water for 10 minutes

4. Add 1 cup of water to it, stir and bring to a boil, cook the chicken until you are left with a little stock.

5. While the chicken is cooking, rinse and dress, red chillies, green peppers, carrots, peas and onions and set all aside, I prefer to chopthem into medium sizes.

After the you have kept the chicken for a while, start cooking it on medium heat, then add a little water as it cooks

6. Extract coconut milk and set aside too, if you are using canned coconut milk no need for this step.

Here is the extracted coconut milk, you can use store bought coconut milk instead

7. Place another pot on the burner without adding oil, add garlic paste, chopped onion and stir on medium heat.

Stir fry the vegetables without oil on medium heat

8. Add the remaining vegetables to it and stir as well,season the vegetable with stock cubes, 1 to 2 tablespoons curry powder, cayenne pepper, thyme, salt and stir well. Bring the chicken stock you got while cooking the meat and add to it just a little, this shouldnt be up to a cup.

You should have something like this, add a little of the chicken stock and the remaining seasonings and stir well

9. Bring the boiled chicken and add to it as well, then stir. Add the coconut milk you extracted earlier and stir the sauce to incorporate.

Return the boiled chicken and also add the coconut milk, leave the sauce to simmer for 10 minutes

10. Cook the sauce for 10 minutes and adjust other ingredients if needed. Coconut curry sauce is ready once you notice a creamy texture and oil at the top.