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Coconut Curry Chicken Recipe

Coconut Curry Chicken

iamwinfred
This Coconut Curry Chicken is a deeply comforting, fragrant dish made with tender chicken breast, creamy full-fat coconut milk, and bold red curry paste. Warm spices like turmeric and fresh ginger layer beautifully with garlic, fish sauce, and a touch of brown sugar, creating a rich, balanced sauce that tastes like it simmered for hours — but comes together in under 40 minutes. A final squeeze of lime brightens the whole dish, making every bite feel fresh and vibrant. Serve it over steamed jasmine rice for an easy weeknight dinner that genuinely impresses.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 380 kcal

Equipment

  • Large skillet or sauté pan (12-inch) Heavy-bottomed recommended for even heat distribution
  • Sharp chef's knife
  • Cutting board
  • Microplane grater For finely grating fresh ginger
  • Garlic press Optional — a knife works too
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Citrus juicer Optional — a fork works too
  • Ladle For serving

Ingredients
  

  • 2 large chicken breasts about 600g / 1.3 lbs, cut into 1-inch cubes
  • 1 can full-fat coconut milk 14 oz / 400ml — do not use light coconut milk
  • 2 tablespoons red curry paste reduce to 1 tbsp for mild heat; increase to 3 tbsp for spicy
  • 1 tablespoon vegetable oil or any neutral cooking oil
  • 1 medium yellow onion about 150g, diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated — about a 1-inch knob, peeled
  • 1 teaspoon turmeric ground
  • 1 tablespoon fish sauce substitute soy sauce or tamari for a milder, vegetarian-friendly version
  • 1 tablespoon brown sugar light or dark both work
  • 1 lime juiced — about 2 tablespoons fresh lime juice

For Garnish

  • fresh cilantro roughly chopped, to taste
  • red chili thinly sliced, optional — for extra heat and color

Instructions
 

  • Pat chicken dry with paper towels and cut into 1-inch cubes. Dice the onion, mince the garlic, grate the ginger, and cut the lime in half so everything is ready before you start cooking.
  • Heat oil in a large skillet over medium-high heat, then add the chicken in a single layer. Cook undisturbed for 3 to 4 minutes until golden on the bottom, flip, and cook 2 more minutes. Remove and set aside — the chicken will finish cooking in the sauce.
  • In the same pan over medium heat, cook the diced onion for 4 to 5 minutes until soft and translucent, stirring occasionally.
  • Add the minced garlic and grated ginger to the pan and stir for 1 to 2 minutes until fragrant. Stir in the turmeric and cook for 30 seconds.
  • Add the red curry paste and stir it into the onion mixture. Cook for 1 to 2 minutes, stirring constantly, to deepen the flavor before adding any liquid.
  • Pour in the coconut milk, then add the fish sauce and brown sugar. Stir to combine and bring to a gentle simmer over medium heat.
  • Return the seared chicken (and any resting juices) to the pan. Simmer uncovered on medium-low heat for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
  • Squeeze the lime juice directly into the curry and stir to combine. Taste and adjust seasoning, then serve over steamed rice topped with fresh cilantro and sliced red chili.

Notes

  • Use full-fat coconut milk: Light coconut milk produces a thin, watery sauce. Full-fat gives you that rich, restaurant-quality creaminess.
  • Don't skip the sear: Browning the chicken before simmering builds flavor and keeps the pieces juicy. Don't rush this step or overcrowd the pan.
  • Bloom the curry paste: Cooking the paste in the pan for 1 to 2 minutes before adding liquid is the most important step for developing deep, complex flavor.
  • Adjusting heat level: Use 1 tablespoon of red curry paste for mild, 2 for medium, and 3 for spicy. You can also add a fresh Thai chili for extra heat.
  • Chicken thighs work great: Boneless, skinless chicken thighs stay juicier than breasts and are less likely to dry out — use the same quantity and cooking method.
  • Add the lime at the very end: Lime juice loses its brightness if cooked too long. Always squeeze it in right before serving.
  • Make it vegetarian/vegan: Replace the chicken with chickpeas or firm tofu, and use soy sauce instead of fish sauce.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavor improves overnight.
  • Reheating: Reheat on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much in the fridge.
  • Add vegetables: Bell peppers, baby spinach, broccoli, or snap peas all work well. Add hearty vegetables early and quick-wilting greens in the last 2 minutes.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 12gProtein: 30gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 600mgPotassium: 520mgFiber: 1gSugar: 6gVitamin A: 8IUVitamin C: 12mgCalcium: 4mgIron: 10mg
Keyword coconut curry chicken, coconut milk chicken, easy chicken curry, Thai chicken curry, weeknight curry recipe
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