Creamy Coconut-Curry Chicken with Bell Peppers
A rich, dairy-free curry with tender chicken and vibrant bell peppers, thickened naturally with coconut milk and ginger. This asian-inspired chicken (whole30, low carb) ready in about 25 minutes pairs (13.5 oz) full-fat coconut milk, (grated) fresh ginger, (minced) garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb (skinless, trimmed) boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 1 (sliced into 1/4-inch strips) red bell pepper
- 1 (sliced into 1/4-inch strips) green bell pepper
- 2 tbsp (grated) fresh ginger
- 3 cloves (minced) garlic
- 1 tbsp curry powder
- 1 tbsp coconut aminos
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add chicken thighs and cook for 4-5 minutes per side until golden brown, then remove and set aside.
- Step 2: Add ginger and garlic to the same skillet, sautéing for 1 minute until fragrant. Stir in curry powder and cook for 30 seconds until very aromatic.
- Step 3: Pour in coconut milk and coconut aminos, scraping up any browned bits. Return chicken to skillet, add bell peppers, and simmer for 12-15 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut-Curry Chicken with Bell Peppers take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut-Curry Chicken with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (grated) fresh ginger from drying out.
Can I substitute ingredients in Creamy Coconut-Curry Chicken with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut-Curry Chicken with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut-Curry Chicken with Bell Peppers whole30?
Yes — this recipe is tagged whole30, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
