Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 tbsp coconut oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp yellow curry powder; 1 tbsp red curry paste; 1/2 tsp ground coriander; 1 red bell pepper, sliced; 1.5 lbs boneless skinless chicken breasts or thighs, cubed; Salt and pepper, to taste; 1 (13.5 oz) can full-fat coconut milk; Juice of 1 lime; 1 tbsp brown sugar; 1 tsp fish sauce (optional); Fresh cilantro and/or basil, chopped (for garnish); Chopped peanuts or cashews (optional, for garnish); Cooked basmati rice and naan, for serving

Creamy, flavorful, and ready in just 30 minutes, this Coconut Curry Chicken is my go-to when I want a comforting dinner that doesn’t take all evening to make. It comes together in one pan, making cleanup simple, and it’s rich with bold, balanced spices. Served over rice or with naan bread, it’s a dish I find myself coming back to again and again.

Why You’ll Love This Recipe

I love how this recipe hits that perfect sweet-savory balance with just a touch of spice. It’s made with pantry staples like coconut milk, curry powder, and red curry paste, yet feels like something from a favorite Thai restaurant. The dish is mild enough for the whole family but still layered with complexity from garlic, ginger, coriander, and fresh lime juice. It’s also incredibly adaptable — I can toss in extra veggies, switch up the protein, or even make it in the slow cooker.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

coconut oil
yellow onion
garlic
fresh ginger
yellow curry powder
red curry paste
ground coriander
red bell pepper
boneless, skinless chicken breast or thighs
salt and pepper
full-fat coconut milk
lime
brown sugar
fish sauce (optional)
fresh cilantro and/or basil
chopped peanuts or cashews (optional)
cooked basmati rice and naan, for serving

Directions

I start by prepping all my ingredients: dicing the onion, mincing the garlic and ginger, and slicing the bell pepper.

In a large deep skillet, I heat coconut oil and sauté the onion until it’s golden. Then I stir in garlic and ginger, followed by curry powder, red curry paste, and coriander — this is when the aroma really starts to build.

Next, I add the red bell pepper and chicken pieces, seasoning them with salt and pepper. I cook everything until the chicken is browned but not quite cooked through.

Then I pour in the coconut milk, lime juice, and brown sugar, letting the curry simmer until the chicken is cooked through and the sauce has thickened. A splash of fish sauce deepens the flavor, but I add it only when I want that extra umami hit.

Before serving, I garnish with fresh herbs and nuts, and serve it all over fluffy basmati rice or warm naan. A few lime wedges on the side always finish it perfectly.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes total — 15 minutes to prep and 15 minutes to cook. It’s ideal for a busy weeknight dinner but impressive enough to serve when guests are over.

Variations

I sometimes swap out chicken breast for boneless skinless thighs — they’re more forgiving and stay juicy. If I want to bulk it up with vegetables, I’ll toss in carrots with the peppers and stir in spinach at the end. When I’m in the mood for a heartier meal, I add pre-cooked baby potatoes. For an even easier option, I’ve made a slow cooker version by adjusting cook times and letting it simmer gently for hours.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months. When reheating, I like to warm it gently on the stovetop or in the microwave with a splash of coconut milk to bring the sauce back to life.

FAQs

What type of coconut milk works best in curry?

I always use full-fat coconut milk for the richest flavor and best texture. Lite versions tend to make the sauce too thin.

Can I make this dish vegetarian?

Absolutely. I swap the chicken for chickpeas, tofu, or extra veggies like cauliflower and carrots.

Is this curry spicy?

It’s on the mild side, but that depends on the red curry paste I use. Thai Kitchen® is reliably mild. For more heat, I just add a little extra paste or crushed red pepper flakes.

Can I prepare this dish ahead of time?

Yes. I often make it a day ahead — the flavors deepen overnight. I just reheat it gently with a splash of coconut milk before serving.

What’s the best side dish for coconut curry chicken?

I usually serve it with basmati rice or naan, but roasted sweet potatoes or even jasmine rice work beautifully too.

Conclusion

This Coconut Curry Chicken is everything I love in a meal: quick, comforting, and full of bold flavors. Whether I’m making it on a weeknight or preparing it for guests, it never fails to impress. The creamy coconut milk, warm spices, and bright lime juice make every bite irresistible. I always find myself going back for seconds — and sometimes thirds.