Description

Looking for a bold and beautiful twist on classic curry? This Dragon Fruit and Coconut Chicken Curry is a vibrant, creamy, and mildly sweet dish that blends tropical flair with comforting spices. Tender chicken simmers in a rich coconut curry sauce kissed with the natural sweetness and color of dragon fruit. It’s exotic, eye-catching, and absolutely delicious.

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Ingredients

Scale

For the Chicken Curry:

1 lb boneless, skinless chicken thighs or breasts, cut into bite-size chunks
1 tbsp coconut oil
1 small red onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp red curry paste (adjust to taste)
1 tsp ground turmeric
1 tsp ground coriander
½ tsp chili flakes (optional for extra heat)
1 cup dragon fruit purée (use red-fleshed variety for vibrant color)
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice
1 tbsp soy sauce or fish sauce
1 tsp brown sugar (balances the flavors)
Salt to taste

For Garnish & Serving:

Fresh cilantro, chopped
Thai basil leaves
Lime wedges
Sliced red chili (optional)
Steamed jasmine rice or coconut rice

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Instructions

Step 1: Prepare the Dragon Fruit
If using fresh dragon fruit, scoop out the flesh and blend until smooth to make 1 cup of purée.
Red dragon fruit works best for color and a subtly sweet flavor.

Step 2: Sear the Chicken
Heat 1 tbsp coconut oil in a large skillet over medium-high heat.
Add the chicken pieces and sear until golden on the outside, about 4–5 minutes.
Remove from the skillet and set aside.

Step 3: Sauté the Aromatics
In the same skillet, lower the heat to medium.
Add the chopped onion and sauté for 2–3 minutes until soft.
Stir in garlic and ginger, and cook for another minute until fragrant.

Step 4: Build the Curry Base
Add the red curry paste, turmeric, coriander, and chili flakes (if using).
Cook for 30–60 seconds to toast the spices and enhance the flavor.

Step 5: Add Dragon Fruit and Coconut Milk
Pour in the dragon fruit purée and stir to combine.
Add the coconut milk, lime juice, soy sauce, and brown sugar.
Stir well and bring the mixture to a gentle simmer.

Step 6: Simmer the Chicken
Return the seared chicken to the skillet.
Simmer for 10–12 minutes over medium-low heat, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
Taste and adjust seasoning with salt, lime juice, or a pinch more sugar.

Step 7: Serve and Garnish
Remove from heat and garnish with chopped cilantro, Thai basil, and sliced red chili.
Serve hot over steamed jasmine or coconut rice with lime wedges on the side.

Notes

Use Red Dragon Fruit – It gives the curry a naturally vibrant pink color.
Balance the Sweetness – Add lime juice and salt to prevent the dish from becoming too sweet.
Simmer Gently – Avoid boiling once coconut milk is added to prevent curdling.
Adjust the Spice – Use more or less red curry paste and chili flakes based on your preference.
Add Veggies – Stir in spinach, bell peppers, or green beans for added nutrition and texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Cuisine: Asian Fusion