Coconut Curry Chicken with Sweet Corn

This coconut curry chicken is a one-pot meal made with chicken thighs, bell peppers, and fresh corn rounds in a creamy coconut sauce. Blend it to a smooth finish for an extra luscious sauce.

Course Main Course

Cuisine Asian inspired, Curry

Keyword Chicken, Chicken thigh, Corn, Curry

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 402kcal

Equipment

stew pot
blender or food processor optional
immersion blender optional

Ingredients

500 grams boneless skinless chicken thigh about 1.2 lbs
500 ml coconut milk about 2 cups or 2 small cans
2 peppers yellow, orange or red, cut into thin strips
2 ears fresh corn on the cob cut into pieces
2 tablespoons vegetable oil
1 tablespoon fresh ginger peeled
5 cloves garlic
5 red chilies
3 green chilies
0.25 teaspoon fermented shrimp paste
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon salt or more to taste (I used 2 in the end)
1 tablespoon fresh lime juice
1 bunch fresh cilantro washed and roughly chopped

Instructions

Prep Veg: Slice 2 bell peppers into thin strips. Cut 2 corn cobs into 3–4 cm (1.25–1.5 inch) rounds.
Brown Chicken: Sear 500 g (1.2 lbs) chicken thighs in 2 tablespoon (30 ml) oil until golden on both sides. Set aside to cool, then cut into bite-sized pieces.
Make Paste: Blend 5 garlic cloves, 1 tablespoon (15 g) ginger, 5 red chilies, 3 green chilies, and 1–2 tablespoon (15–30 ml) coconut milk into a coarse paste.
Cook Aromatics: Sauté paste in the same pot for 2–3 mins. Add ¼ teaspoon (1 g) shrimp paste and cook 30 secs.
Add Peppers & Coconut Milk: Stir in peppers and 500 ml (2 cups) coconut milk. Simmer 5–7 mins until soft.
Optional – Blend: For a smoother base, blend the mixture before continuing.
Build Curry: Return chicken to pot. Add 240 ml (1 cup) water, 2 teaspoon (10 ml) fish sauce, 1 teaspoon (4 g) brown sugar, and 1–2 teaspoon (5–10 g) salt. Simmer 15–20 mins.
Add Corn: Add corn rounds in the last 10 mins of cooking.
Finish: Stir in 1 tablespoon (15 ml) lime juice and 15–20 g (½ cup) chopped cilantro.

Nutrition