This Coconut Curry Chicken is creamy, comforting, and flavor-packed! Tender chicken pieces are bathed in a sauce featuring rich coconut milk and zesty curry spices. This recipe is versatile enough to pair with rice, bread, or vegetables, perfect for a family dinner or a special occasion.
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Why you’ll love this recipe
- Quick and easy preparation: With a prep time of just 5 minutes and simple cooking steps, this recipe is perfect for busy weeknights or last-minute gatherings.
- Customizable heat levels: The red curry paste and spices can be modified to suit your taste buds, making it a hit for everyone.
- Nourishing: Packed with protein-rich chicken and various spices known for their health benefits, this dish is as nutritious as it is delicious.
Creamy coconut curry chicken
I love making curries with Malaysian and Thai-inspired flavors! Like my coconut curry mussels, this coconut curry chicken features Thai red curry paste, zesty aromatics, and creamy coconut milk.
The warm, earthy notes of curry powder and coriander meld perfectly with the sweet and spicy undertones of the curry paste. Juicy strips of chicken thighs provide a satisfying texture that complements the creamy, velvety sauce unbelievably well.
With a prep time of 5 minutes and a cooking time of less than 20 minutes, you can whip this curry up any night you need something quick and easy. Plus, the adjustable heat level means even little ones can enjoy it!
Ingredients & substitutions
- Olive oil: To sauté the aromatics and veggies. You can substitute olive oil with coconut oil for a more prominent flavor.
- Onion & red pepper: These vegetables add a sweet and savory flavor. Feel free to use bell peppers of any color, and shallots can be used instead of onions.
- Garlic & ginger: Both are classic curry aromatics, providing an intense, spicy kick. Garlic powder or ginger paste will work in a pinch, but I strongly suggest fresh here.
- Curry powder & red curry paste: I use both to give the dish a warm, complex flavor. For a milder taste, reduce the quantity. For a different flavor profile, try green curry paste.
- Coriander: Adds a lemony, floral note. Ground cumin makes a good substitute if coriander isn’t available.
- Chicken: I prefer chicken thighs for their juicy, tender texture and flavor. You can also use chicken breast, but adjust the cooking time accordingly.
- Coconut milk: Full-fat canned coconut milk provides creaminess and a subtle sweetness. For a lighter version, you can also use lite coconut milk.
- Lime: Freshly squeezed lime juice adds a tangy, acidic brightness. If you don’t have limes on hand, lemon juice will also work.
- Brown sugar: Balances the curry spice with its sweetness. Coconut sugar, honey, or maple syrup can be used as alternatives.
- Fish sauce: Offers an umami, savory depth. Soy sauce or Worcestershire sauce can be used if fish sauce isn’t to your liking.
How to make coconut curry chicken
- Sauté the aromatics: Heat some olive oil in a large skillet, then toss in the onion and red pepper. Sauté them until they soften, then add the minced garlic and grated ginger.
- Add the seasonings: Lower the heat and add the curry powder, red curry paste, and coriander. Stir the seasonings for a minute to open up their aromas.
- Cook the chicken: Scoop out the veggie-spice mix and set it aside. Wipe out the skillet, then cook the chicken strips in the remaining olive oil until lightly browned.
- Combine everything: Add the veggie-spice mix back in with the chicken. Add the coconut milk, lime juice, brown sugar, and fish sauce to your taste.
- Simmer and serve: Let your coconut curry chicken simmer until the chicken is cooked and the sauce thickens. Serve it with fresh cilantro, lime wedges, crushed peanuts, sliced red chilies, and a dollop of yogurt.
Serving suggestions
Turn your coconut curry chicken into a full feast with these serving suggestions:
- Rice: Serve it on a bed of jasmine or basmati rice to soak up the sauce.
- Low-carb option: Serve your curry with cauliflower rice for a lighter, low-carb meal.
- With bread: Pair it with warm, buttery naan bread or Greek pita bread to dip in the curry.
- Noodles: For a twist, serve your curry over rice noodles or vermicelli.
- Salad: A light, crisp salad with a vinaigrette helps offset the richness of the curry. For a heartier accompaniment, serve it with this Thai beef salad.
Frequently asked questions
Yes, it reheats well, and the flavors even develop more overnight. Just reheat it when you are ready to serve.
Increase the amount of red curry paste or add some fresh or dried chilies.
Slice it into thin strips to ensure it cooks evenly and absorbs the flavors.
Storage & reheating
Coconut curry chicken keeps incredibly well! Just follow these storage and reheating tips:
- Fridge: Store it in an airtight container for up to 3-4 days.
- Freezer: Freeze the curry in a freezer-safe container or bag for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheating: Warm the curry in a saucepan over medium heat until it’s hot. You can also microwave it on medium power, stirring occasionally.
Variations
- Vegetarian: Replace chicken with tofu and use soy sauce instead of fish sauce.
- Seafood: Swap chicken for shrimp or fish for a pescatarian twist.
- Extra veggies: Add carrots, broccoli, or peas for a hearty vegetable boost.
- More aromatics: Include a lemongrass stalk and kaffir lime leaves for a burst of vibrant flavors.
Top tips
- Properly brown chicken: Sear the chicken well before adding the other ingredients. This really enhances the overall flavor.
- Stir regularly: Prevent sticking and burning the bottom by stirring the curry as it cooks.
- Consistent heat: Maintain a steady low heat for even cooking. This also prevents the coconut milk from burning.
Looking for more curries?
If you enjoyed this coconut curry chicken recipe, be sure to check out some more of my favorite curries and soups like these:
If you try this Coconut Curry Chicken, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Creamy Coconut Curry Chicken
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 2 teaspoons curry powder
- 1-2 tablespoons red curry paste
- 1 teaspoon coriander
- 1 ½ pounds chicken thighs, cut into strips or use chicken breast
- 1 teaspoon kosher salt, or more to taste
- 13.66 ounces full-fat coconut milk, 1 can
- 1 lime, juiced, plus more for serving
- 1 tablespoon brown sugar, or more to taste
- 1 teaspoon fish sauce, optional
- ¼ cup cilantro leaves, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and saute for 4-5 minutes. Add the garlic and ginger, stir to combine.
- Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 1 minute until lightly toasted and fragrant. Remove the mixture to a bowl.
- Wipe the pan down with a paper towel. Heat to medium-high heat. Add in the remaining 1 tablespoon of olive oil and strips of chicken. Season with salt. Cook for 5 minutes or until the chicken is browned on both sides, but not cooked through.
- Turn the heat down to low. Add the veggies with seasoning back in with the chicken, mix well to combine.
- Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through for about 5 more minutes and curry is slightly thickened (See Notes). If desired, stir in the fish sauce.
- Serve over rice. Garnish with cilantro leaves.
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