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Embark on a culinary adventure with our Spicy Brazilian Coconut Chicken recipe, a dish that beautifully captures the essence of Brazil's vibrant food culture. This recipe is a harmonious blend of creamy coconut milk, the kick of red curry paste, and the zest of fresh lime, creating an explosion of flavors that will leave your taste buds dancing. Not only does this dish tantalize your palate, but it also offers a nourishing and satisfying meal that is perfect for any occasion, be it an intimate dinner party or a quick weeknight dinner.

Spicy Brazilian Coconut Chicken

Dive into a burst of flavors with this Spicy Brazilian Coconut Chicken! Made with tender marinated chicken thighs simmered in a creamy coconut milk sauce, seasoned with red curry paste, fresh ginger, and zesty lime, this dish is an explosion of taste. Perfectly paired with jasmine or basmati rice, it’s an easy weeknight dinner option that’s sure to impress. Don't forget to top it off with fresh cilantro for a pop of color! Enjoy this delectable meal that brings the heat and richness of Brazil straight to your table.
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Ingredients
  

1.5 lbs boneless chicken thighs, cut into chunks

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 medium onion, finely chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1-2 fresh red chilies, chopped (adjust to taste)

2 tablespoons lime juice

1 tablespoon brown sugar

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine or basmati rice, for serving

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken chunks with lime juice, 1 tablespoon of the red curry paste, and a pinch of salt and pepper. Allow it to marinate for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

    Cook the Base: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the garlic, ginger, and chilies, cooking for another 2-3 minutes until fragrant.

      Add the Chicken: Increase the heat to medium-high and add the marinated chicken to the skillet. Sear the chicken until browned on all sides, approximately 5-7 minutes.

        Create the Sauce: Add the coconut milk and the remaining tablespoon of red curry paste to the pan. Stir in the brown sugar and season with salt and pepper. Bring to a gentle simmer.

          Simmer: Lower the heat to medium-low and let the mixture simmer for about 15-20 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the sauce does not stick to the bottom.

            Final Touches: Adjust the seasoning as needed. For an extra kick, you can add more chopped chili at this point.

              Serve: Serve the spicy Brazilian coconut chicken over cooked jasmine or basmati rice, garnished with fresh cilantro.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings