Make Coconut Curry Chicken in one pot in 30 minutes or less. It’s packed with delicious flavors and is the perfect weeknight dinner.
Pair Coconut Curry Chicken with rice and/or naan bread. A side of roasted carrots or roasted sweet potatoes would also pair nicely.
When you’re not sure what to make for dinner, creamy Coconut Curry Chicken always comes through.
It’s fast, flavorful, and healthy! This is one of my husband’s all-time favorite meals, and while I tend to prefer veggies over meat (hiiii there, butternut squash curry), this is one of my favorites as well.
Coconut Curry flavor
Today we’re using red curry in this dish, alongside yellow curry powder and a good amount of coriander. If you’re wondering what coconut curry tastes like, it’s a bit sweet but mostly savory with hints of spice from the red curry. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger and fish paste. We amp up those flavors with additional garlic, ginger, and onions.
So as far as spiciness goes, I would rate this dish as mild, but it does depend on the brand of red curry you use. I’ve found Thai Kitchen® is generally quite mild.
Coconut Curry Chicken FAQs
What makes curry sweet?
- Cooking the onions slowly and for a longer period causes the onions to brown and develop a sweeter flavor.
- Coconut milk makes this curry sweeter than using regular cream.
- We add a little bit of brown sugar (optional) for sweetness.
- Coriander is a naturally sweet spice. Curry powder tends to be on the sweeter side as well (more on this below).
What does curry powder taste like?
Curry powder has a unique flavor with both savory and sweet spices. Cumin, turmeric, and bay leaf give curry powder a deep, earthy and savory flavor while the sweet spices such as cinnamon and cloves add brightness and sweetness.
With all of the various coconut products, it’s hard to know what will work best in your coconut curry chicken. To help, I’m breaking it down below.
Coconut milk or coconut cream?
- Coconut milk has the liquid consistency of cow’s milk. It’s the basis of most Thai curries and is made by simmering 1 part shredded coconut to 1 part water.
- Coconut cream has a much thicker and richer consistency than coconut milk. Coconut cream is made from simmering 4 parts shredded coconut to 1 part water.
- Cream of coconut is a sweetened version of coconut cream. It’s generally used in drinks or desserts. With all the added sugar, it’s not a great substitute for coconut cream.
Can I use coconut cream in curry?
In this coconut curry chicken, we use full-fat coconut milk. Lite coconut milk won’t thicken and give you a rich full flavor like regular coconut milk. Coconut cream tends to be too thick (and overpoweringly coconut flavored) for this coconut curry chicken and cream of coconut is far too sweet.
Coconut Curry Chicken additions
With just a few ingredients, creamy Coconut Curry Chicken goes from good to WOW.
Our must-have additions: fresh lime juice, finely chopped cilantro (or basil!) a little bit of brown sugar.
Other great add-ins: chopped peanuts or cashews, fish sauce.
Variations
- Coconut Curry Chicken and vegetables: This curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) and spinach (stir in at the very end — residual heat will cook it down).
- Coconut Curry Chicken thighs: Chicken thighs will work great instead of breast meat (use boneless skinless and adjust for cooking time).
- Chicken Curry with coconut milk and potatoes: Try adding baby Yukon gold potatoes (to do this, I microwave whole potatoes for 5-8 minutes or until tender; cut them into quarters and add them in alongside the red pepper. This helps the potatoes catch up to the rest of the ingredients and yet still absorb the delicious flavors).
- Coconut Chicken Curry slow cooker recipe: try this recipe!
More delicious chicken dinners
- Easy, One-Pot Pesto Chicken Tortellini
- Mango Chicken
- Chicken Ramen
- Cilantro Lime Chicken
- Teriyaki Chicken over coconut rice
Coconut Chicken Curry
Video
Equipment
Ingredients
- 3 tablespoons coconut oil divided
- 1/2 medium yellow onion diced, 1/2 cup
- 3 cloves minced garlic about 1 and 1/2 teaspoons
- 2 tablespoons finely minced ginger from a 1 and 1/2-inch piece
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste I use Thai Kitchen; reduce or increase as desired for spice levels
- 2 teaspoons ground coriander
- 1 large red bell pepper
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper
- 1 (13.5-ounce) can coconut milk full-fat, not lite
- 1 lime
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce optional
- 1/4 cup cilantro and/or basil, diced
- Chopped peanuts or cashews, optional
- Serving suggestions see note 1
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such good comfort food!! Thank you for making dinner a much easier and enjoyable experience. Since all the recipes are so good and the whole family usually loves them.
Yay! I’m so thrilled to hear this dish has been a hit! Thanks Lindsay!
So wonderful! Absolute comfort food. I could eat this every day, so could my 7 year old, who hates everything.
Yay! I’m so thrilled to hear this! Thanks Wendi!
I’m 80 years old but I’ve never made curry in all my years of cooking. Decided to try the Crockpot variation in your directions and it turned out amazing! I added slightly softened carrot sticks in the beginning and skillet softened red bell pepper strips near the end of cooking. Sweet potato chunks would work equally well. The spicy/heat can be adjusted but the recipe was near perfect I think. The sauce was a bit thin since it called for chicken broth but that could be thickened with cornstarch slurry. Also, I could have used more chicken (I used thighs.) The sauce was so darned good that mild white fish filets could be poached in ti easily. Thanks Chelsea.
I am so thrilled to hear this! Thanks so much Jean!
Just have to say this was delicious!
Only used 1T & 2t of the red curry paste. Used ginger paste instead of grated ginger because I already had it. Used 1/2 T brown sugar. Added zucchini and snow peas as suggested by other reviewers. I did use the fish sauce. Served over cauliflower rice.
Also used your recipe for roasted sweet potatoes as a side.
Wonderful meal!
Thank you! Love your recipes!
This was amazing and super simple to make! The flavors are insane and it’s so rich and creamy. I served over rice and added a little extra bell pepper.
I’m so happy to hear this was a hit! Thanks Caroline!
It was amazing, I was blown away by the taste.
I’m so thrilled to hear this! Thanks Mark!