Coconut Chicken Curry

Coconut Chicken Curry

4 servings
Coconut Chicken Curry is packed with delicious flavors and is an easy one-pot meal. This curry can be made in 30 minutes or less, making it the perfect weeknight dinner!

Ingredients

  • coconut oil

    divided

    3 tbsp
  • yellow onion

    diced, 1/2 cup

    ½ medium
  • minced garlic

    about 1 1/2 teaspoons

    3 cloves
  • finely minced ginger

    from a 1 1/2-inch piece

    2 tbsp
  • yellow curry powder
    2 tsp
  • red curry paste

    i use thai kitchen; reduce or increase as desired for spice levels

    3 tbsp
  • ground coriander
    2 tsp
  • red bell pepper
    1 large
  • boneless

    skinless chicken breast, or thighs, cut into 1-inch pieces

    1 lb
  • salt and pepper
  • can coconut milk

    full-fat, not lite

    1
  • lime
    1
  • brown sugar
    1 tbsp
  • fish sauce

    optional

    2 tsp
  • cilantro

    and/or basil, diced

    ¼ c
  • chopped peanuts

    or cashews, optional

  • serving suggestions

    see note 1

Directions

  1. 1

    Start by prepping ingredients: Dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler, then finely mince it. Thinly slice the red bell pepper into long vertical strips and cut those strips in half horizontally.

  2. 2

    Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and sauté for 3–5 minutes or until onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2–3 minutes or until lightly toasted and fragrant.

  3. 3

    Return the heat to medium high. Add the remaining 1 tablespoon coconut oil and the red bell pepper. Stir for 1–2 minutes, then add the bite-size pieces of chicken. Sprinkle on salt and pepper (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often, for about 4–5 minutes or until the chicken is browned on both sides but not cooked through.

  4. 4

    Pour in coconut milk, 1 tablespoon lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165°F) and curry is slightly thickened (see note 2). If desired, stir in the fish sauce.

  5. 5

    Serve over rice and/or with naan. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

Coconut Chicken Curry

Coconut Chicken Curry

30 min4 servings464 cal

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About this Recipe

Craving a vibrant, flavorful dinner that comes together in a flash? This Coconut Chicken Curry is your answer, delivering rich, aromatic flavors in just 30 minutes, perfect for any busy weeknight. It's an easy one-pot meal that tastes like it took hours.

What makes this one-pot coconut chicken curry shine is its thoughtful layering of aromatics like ginger and garlic with the complex warmth of yellow curry powder and red curry paste, creating a deep flavor profile quickly. The use of full-fat coconut milk ensures a lusciously creamy sauce that coats every piece of tender chicken and vibrant red bell pepper, making it truly irresistible.

You can expect a wonderfully aromatic and balanced curry, where the creamy sweetness of coconut milk harmonizes with savory chicken and a gentle warmth from the spices. The red bell pepper adds a pleasant pop of texture, while a squeeze of fresh lime and a garnish of cilantro or basil brighten the whole dish. Each bite is incredibly satisfying and comforting, making this a go-to for a delicious and quick meal.

Customization & Variations

Feel free to adjust the red curry paste to dial your spice level up or down according to your preference. While chicken breast works beautifully, boneless, skinless chicken thighs can be used for an even richer texture. For an extra layer of umami, don't skip the fish sauce, or use a dash of soy sauce as an alternative if needed. Garnish with either cilantro or basil, and a sprinkle of chopped peanuts or cashews adds a delightful crunch.

This quick and easy coconut chicken curry is designed for a no-fuss weeknight dinner, perfect served alongside fluffy rice or warm naan to soak up every last drop of the incredible sauce.

Frequently Asked Questions