Coconut Curry Chicken
Thai-inspired coconut curry chicken is one of my favorite weeknight dinners. It’s spicy, zesty and packed with flavor- plus it cooks together all in one pan. The seasoned and cubed chicken breast is seared in olive oil, then simmered in a red curry sauce made with coconut milk, aromatics, and added veggies.
The chicken stays tender and absorbs all of that delicious sauce. You can serve it over a bowl of fluffy basmati rice for a well-rounded weeknight meal.
I love to add chickpeas and red bell peppers to the sauce for an added boost of fiber and micronutrients. You can easily substitute your favorite veggies in this recipe, or use tofu to make this dish completely plant-based.
The warmth of the spices and creaminess of the coconut milk make this a true comfort meal. It’s the perfect cozy meal packed with so much flavor.
What you’ll need for this coconut curry chicken:
- 1 1/2 lbs chicken breast, cut into cubes
- Full-fat coconut milk- full-fat is key to getting that thick, creamy sauce
- Thai red curry paste
- Soy sauce- this recipe is traditionally made with fish sauce, but I modified with soy sauce to use what I had on hand
- Aromatics: garlic, ginger and shallots
- Red bell pepper and canned chickpeas for added fiber
- Brown sugar
- Fresh cilantro
- Limes
This recipe can be easily modified to your liking and comes together in just about 40 minutes.
- Start by sauteeing the shallots in olive oil for a few minutes until browned
- Add in the cubed chicken seasoned with salt & pepper, and the sliced red bell pepper. Cook together on medium heat for 15 minutes to brown the chicken
- Add in the chickpeas, curry paste, soy sauce and brown sugar and mix well. Pour in the coconut milk with a pinch of salt. Cover the pan and let it simmer for 15 minutes
- Garnish with lime juice, lime slices and fresh cilantro
Coconut chicken curry is all about comfort, so serve it with something that soaks up that creamy sauce like fluffy jasmine or basmati rice, or warm naan.
Why You’ll Love It
- It’s one-pot and low-fuss, yet full of layered flavor
- It freezes and reheats well, making it a perfect meal prep staple
- It’s endlessly customizable — mild for the family, or spicy if you like a kick
Whether you’re new to making curry or it’s already in your weeknight rotation, this coconut chicken curry will earn a permanent spot on your table. I can’t wait for you to try it!
Other chicken recipes to try:
Balsamic Chicken
Apricot Breaded Chicken Thighs
Lemon Basil Chicken
Coconut Curry Chicken
Ingredients
- 1 1/2 lbs boneless chicken breast cut into cubes
- 1 can full-fat coconut milk (13.5 oz)
- 1 can chickpeas. drained (15 oz)
- 1 red bell pepper sliced into strips
- 2 shallot diced
- 2 tbsp Thai red curry paste
- 2 tbsp soy sauce or coconut aminos for gluten-free
- 2 tsp grated ginger
- 2 tsp grated garlic
- 1 tsp coconut or brown sugar
- 1 lime, half juiced half sliced
- Olive oil
- Salt & pepper
- Fresh cilantro to top
Directions
- Cube the chicken into 1″ pieces and season with salt and pepper. Set aside
- Heat a large skillet on medium heat and pour in about 1/4 cup olive oil.
- Add the shallots to the oil and saute for 3-4 minutes until the shallots begin to brown.
- Add the grated garlic, ginger, chicken and sliced bell peppers to the pan. Toss together on medium/high heat for about 12-15 minutes, until the chicken is browned.
- Add in the chickpeas, curry paste, soy sauce, sugar and pinch of salt. Mix together then pour in the coconut milk.
- Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer the pan for 15 minutes.
- Garnish with lime juice, lime slices and fresh cilantro before serving
My family loved this! Used chicken thighs instead and coco aminos. Super delicious.
This is how we make it, chicken thighs & coco aminos as well. So good!
Ah you’re right, thank you! I just added it in 🙂