Description
If you’re looking for a unique and flavorful dish that’s both exotic and comforting, this Dragon Fruit and Coconut Chicken Curry is just what you need! The combination of juicy, slightly tangy dragon fruit, creamy coconut milk, and tender chicken creates a perfect balance of flavors. The mild heat from the curry spices adds depth, while the sweetness of the dragon fruit brings a surprising twist. Whether you’re preparing a quick weeknight dinner or a special meal for guests, this dish is sure to impress with its vibrant colors and delightful taste!
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Curry:
-
2 tablespoons olive oil (or coconut oil)
-
1 lb chicken breasts or thighs, boneless and skinless, cut into bite-sized cubes
-
1 medium onion, diced
-
2 cloves garlic, minced
-
1 tablespoon ginger, grated
-
1 tablespoon red curry paste (adjust to taste for spice level)
-
1 teaspoon turmeric powder
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1 can (13.5 oz) coconut milk
-
1 cup chicken broth or water
-
1 ripe dragon fruit, peeled and cut into cubes (or 1 cup of dragon fruit cubes)
-
1 tablespoon soy sauce or tamari (for gluten-free)
-
1 tablespoon honey (optional, for sweetness)
-
Salt and pepper, to taste
For Garnish (optional):
-
Fresh cilantro, chopped
-
Lime wedges
-
Sliced red chili or bell pepper (optional for extra heat)
Instructions
Step 1: Cook the Chicken
-
Heat olive oil (or coconut oil) in a large skillet or Dutch oven over medium heat.
-
Add the chicken pieces and season with a pinch of salt and pepper. Cook for 6-8 minutes, or until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: Sauté the Vegetables
-
In the same skillet, add a bit more oil if needed, then sauté the diced onion for 2-3 minutes until softened.
-
Add the minced garlic and grated ginger and cook for another 1-2 minutes, stirring frequently, until fragrant.
Step 3: Add the Curry Spices
-
Stir in the red curry paste, turmeric, cumin, and coriander. Cook for another minute to toast the spices and bring out their flavors.
Step 4: Add the Coconut Milk & Chicken Broth
-
Pour in the coconut milk and chicken broth (or water), stirring to combine. Bring the mixture to a gentle simmer.
-
Once the curry starts to simmer, return the cooked chicken to the skillet and stir to coat the chicken in the curry sauce.
-
Let the curry simmer on low heat for 5-7 minutes to allow the flavors to meld together and the sauce to thicken slightly.
Step 5: Add the Dragon Fruit & Final Seasoning
-
Gently fold in the dragon fruit cubes. Let the curry cook for an additional 2-3 minutes to warm the dragon fruit through without breaking it apart.
-
Stir in the soy sauce (or tamari) and honey (if using) to balance the flavors. Taste and adjust the seasoning with salt, pepper, or additional curry paste if desired.
Step 6: Serve & Garnish
-
Serve the curry hot, garnished with fresh cilantro, lime wedges, and red chili or bell pepper slices (for extra heat and color).
-
You can serve this curry over steamed jasmine rice, basmati rice, or enjoy it on its own for a lighter meal.
Notes
Adjust the Spice Level – If you prefer a milder curry, reduce the amount of red curry paste, or omit it entirely. You can also add more if you like it spicier.
Use Fresh Dragon Fruit – If you can find fresh dragon fruit, it adds a vibrant pop of color and sweetness. Canned dragon fruit can also work if fresh is unavailable.
Add More Veggies – You can add vegetables like bell peppers, spinach, or carrots to this curry to increase its nutritional value and add more texture.
Use Bone-In Chicken – If you prefer, you can use bone-in chicken thighs or drumsticks for a richer flavor. Just be sure to cook them thoroughly and remove the bones before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Thai/Asian Fusion