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To appreciate Spicy Brazilian Coconut Chicken fully, it is essential to understand the key ingredients that contribute to its unique flavor profile. Each component plays a vital role in creating a harmonious blend of taste and texture.
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Spicy Brazilian Coconut Chicken

Embark on a flavorful journey with Spicy Brazilian Coconut Chicken, a vibrant dish that combines the creamy richness of coconut milk with the bold spices of red curry. Enjoy tender chicken thighs marinated to perfection, sautéed with fresh vegetables, and simmered in a tantalizing sauce. Perfect for impressing guests or enjoying a cozy night in, this dish celebrates the essence of Brazilian cuisine. Bring the taste of Brazil to your table today! #BrazilianCuisine #CoconutChicken #SpicyRecipes #Foodie #CookingAdventure

Ingredients

4 boneless, skinless chicken thighs

1 cup coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup cherry tomatoes, halved

1 tablespoon lime juice

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon crushed red pepper flakes (adjust to taste)

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked rice, for serving

Instructions

In a large bowl, combine the coconut milk, red curry paste, lime juice, cumin, paprika, crushed red pepper flakes, salt, and pepper. Mix well.

    Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.

      Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

        Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

          Add the marinated chicken thighs to the skillet, reserving the marinade. Cook for about 6-7 minutes on each side until they are browned and cooked through.

            Pour the reserved marinade over the chicken. Add the sliced bell peppers and cherry tomatoes, stirring to combine. Let it simmer for 10-12 minutes, or until the vegetables are tender and the sauce thickens slightly.

              Taste and adjust seasoning if necessary. Garnish with fresh cilantro.

                Serve hot over cooked rice.

                  Prep Time, Total Time, Servings: 30 mins | 45 mins | 4 servings