Table of Contents
Discover a delicious and easy-to-make dish: Skillet Coconut Curry Chicken with Bell Peppers. This flavorful recipe combines tender chicken, vibrant bell peppers, and a rich coconut curry sauce, perfect for a quick weeknight dinner or a special occasion.
Ingredients Needed
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or coconut oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional: lime wedges for serving
Cooking Instructions
Start by heating the oil in a large skillet over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced bell peppers and sauté for about 3-4 minutes until they start to soften. Stir in the red curry paste, turmeric, and cumin, cooking for another minute to release their aromas.
Pour in the coconut milk, stirring well to combine all the flavors. Bring the mixture to a gentle simmer. Return the cooked chicken to the skillet, stirring to coat with the sauce. Cook for an additional 8-10 minutes until the chicken is cooked through and the sauce has thickened slightly.
Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot, with lime wedges if desired. This dish pairs beautifully with steamed rice or naan bread.
Tips for Success
- Use full-fat coconut milk for a richer sauce.
- Adjust the spice level by adding more or less curry paste.
- For added vegetables, include zucchini or spinach during the simmering stage.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your homemade Skillet Coconut Curry Chicken with Bell Peppers—a perfect combination of spice, creaminess, and freshness!