If you’re craving something that brings together warmth, spice, and creaminess in perfect harmony, then this Coconut Chicken Curry Recipe is about to become your new best friend in the kitchen. Imagine tender chicken simmered in a luscious coconut milk sauce, infused with vibrant curry flavors, ginger, and garlic, all topped with fresh herbs and a zesty squeeze of lime. It’s comforting and exotic all at once, bright with colorful red bell pepper and just the right hint of sweetness from brown sugar. Easy enough for a weeknight dinner yet special enough to impress guests, this recipe will make your taste buds rejoice every time you make it.
Ingredients You’ll Need
Getting started with this Coconut Chicken Curry Recipe is a breeze because all the ingredients are straightforward yet each plays an important role in building the layers of flavor, texture, and color that make this dish so irresistible.
- Yellow onion: Adds a sweet and savory base for the curry to build its depth of flavor.
- Garlic: Provides aromatic pungency that wakes up the palate immediately.
- Fresh ginger: Gives a zesty, slightly spicy freshness that perfectly matches the coconut milk’s richness.
- Yellow curry powder: The foundational spice blend that brings warmth and earthiness.
- Red curry paste: Brings a punch of color and deeper, complex heat to the sauce.
- Ground coriander: Adds a subtle citrusy note, rounding out the curry’s flavor profile.
- Red bell pepper: Offers lovely crunch and vibrant color, balancing the creamy curry sauce.
- Boneless chicken breast or thighs: The star protein—tender, juicy, and soaks up all the curry goodness.
- Salt and pepper: Essential for seasoning and bringing all the tastes together.
- Full-fat coconut milk: The creamy, dreamy base that makes this curry so luscious.
- Lime: Adds fresh acidity that cuts through the richness beautifully.
- Brown sugar: Just a touch to balance the spices and tang.
- Fish sauce (optional): For an umami boost that deepens the savory notes.
- Fresh cilantro and/or basil: Herbs that brighten and freshen the finished dish.
- Chopped peanuts or cashews (optional): For an extra crunch and nutty contrast.
- Coconut oil: Used for sautéing, its subtle tropical flavor enhances the curry.
- Cooked rice and naan: Perfect vessels for soaking up the rich sauce.
- Additional lime wedges: To add on the side for extra zing.
How to Make Coconut Chicken Curry Recipe
Step 1: Prep the aromatics and peppers
You’ll start by dicing the onion, mincing the garlic, and finely mincing that fresh ginger. The combo of these aromatics is what scents the kitchen and builds the flavor’s foundation. Slice the red bell pepper into strips—these will add that vibrant crunch later on.
Step 2: Sauté the aromatics with spices
Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat, then add the diced onion. Let it cook until golden, releasing sweetness that creates perfect harmony with the spices. Toss in the garlic and ginger, coating them in the hot oil, then lower the heat. Add the yellow curry powder, red curry paste, and ground coriander. Stir often for a few minutes until everything is fragrant and beautifully melded together.
Step 3: Cook the bell pepper and chicken
Turn the heat back up and add the remaining tablespoon of coconut oil along with your sliced red bell pepper. Stir for a minute or two until the pepper starts to soften but still has a bit of bite. Then introduce the chicken pieces, seasoning them with salt and pepper. Keep moving them around in the pan so they brown evenly but don’t cook all the way through just yet.
Step 4: Add coconut milk and simmer
Pour in the glorious full-fat coconut milk, followed by a tablespoon of fresh lime juice and the brown sugar. Give everything a good stir and let it simmer gently until the chicken reaches a safe internal temperature and the sauce thickens slightly—that lovely creamy texture is the hallmark of this recipe. If you’re feeling adventurous, a splash of fish sauce here will add an extra layer of umami that’s truly next level.
Step 5: Finish with fresh herbs and serve
Once the chicken is tender and the sauce is perfectly saucy, finish by stirring in chopped cilantro and basil for a fresh, herbal lift. Serve your Coconut Chicken Curry Recipe piping hot, spooned over fluffy cooked rice or alongside warm naan bread. Don’t forget to offer lime wedges and crunchy nuts on the side for that extra burst of flavor and texture.
How to Serve Coconut Chicken Curry Recipe
Garnishes
Fresh herbs like chopped cilantro and basil are indispensable—they cut through the richness with bright, grassy notes. Toss on chopped peanuts or cashews for irresistible crunch and a nutty counterpoint to the silky sauce. Lime wedges on the side allow everyone to add an extra pop of citrus, balancing the decadence beautifully.
Side Dishes
This curry shines when paired with simple steamed jasmine or basmati rice, which absorbs every last drop of sauce. Naan bread is another excellent choice, perfect for scooping up bites and adding a tender, slightly chewy contrast. For a more veggie-forward meal, serve it alongside roasted or steamed greens like broccoli or green beans—you’ll love how the freshness complements the curry.
Creative Ways to Present
Want to impress your guests or jazz up your weeknight dinner? Serve the curry in vibrant bowls to highlight its deep colors. Sprinkle toasted coconut flakes over the top for an exotic twist. Or try it with cauliflower rice for a low-carb flourish. Layer the curry over roasted sweet potatoes for a sweet-savory fusion that’s bound to wow everyone at the table.
Make Ahead and Storage
Storing Leftovers
This Coconut Chicken Curry Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve the flavors and moisture. As the curry sits, the flavors actually deepen and meld, making leftovers taste even better.
Freezing
You can freeze leftover curry in portions for up to three months. Use freezer-safe containers or heavy-duty bags, leaving some room for expansion. When thawed, the sauce may separate slightly, but a good stir after reheating will bring it back to creamy perfection.
Reheating
Reheat gently on the stove over medium-low heat or in the microwave, stirring occasionally to avoid scorching. If the sauce thickened too much in the fridge, add a splash of water or coconut milk while reheating to restore that luscious texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are actually ideal for curries because they stay juicy and tender after simmering, adding a richer flavor. Just cut them into uniform pieces so they cook evenly.
Is it possible to make this curry vegan?
Yes! Swap the chicken for tofu, tempeh, or hearty vegetables like cauliflower and chickpeas. Keep the coconut milk and spices the same, and you’ll have a delicious plant-based version of this Coconut Chicken Curry Recipe.
What does fish sauce add to the curry?
Fish sauce adds a deep umami flavor that enhances the savory taste, making the dish feel more rounded and complex. If you prefer not to use it, you can omit it without sacrificing the overall deliciousness.
Can I adjust the spice level?
Definitely! If you like it milder, reduce or omit the red curry paste. For extra heat, add chili flakes or fresh chilies. This recipe is very forgiving and easy to customize to your preferred spice level.
What are some good substitutions for coconut oil?
If you don’t have coconut oil on hand, vegetable oil, canola, or even light olive oil are fine substitutes. The coconut oil adds a subtle tropical flavor, but the curry will still taste fantastic without it.
Final Thoughts
This Coconut Chicken Curry Recipe is a feel-good dish that’s sure to bring warmth and happiness to your dinner table. With its perfectly balanced spices, creamy coconut sauce, and fresh herbs, it’s a recipe you’ll want to come back to again and again. So grab your skillet and get cooking—your taste buds are in for a real treat!
Print
Coconut Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This flavorful Coconut Chicken Curry is a rich, aromatic dish that combines tender chicken pieces with a vibrant blend of spices, creamy coconut milk, and fresh herbs. Perfectly balanced with a hint of sweetness and tanginess, it’s served best over rice or with naan for a satisfying meal in just 35 minutes.
Ingredients
For the Curry
- 1/2 medium yellow onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 2 tablespoons finely minced ginger (from a 1 1/2-inch piece)
- 2 teaspoons yellow curry powder
- 3 tablespoons red curry paste
- 2 teaspoons ground coriander
- 1 large red bell pepper, sliced into long vertical strips and halved horizontally
- 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- Salt and pepper to taste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 lime (juice of 1 tablespoon plus wedges for garnish)
- 1 to 2 tablespoons brown sugar
- 2 teaspoons fish sauce (optional)
- 1/4 cup chopped cilantro and/or basil
- Chopped peanuts or cashews (optional)
For Cooking
- 3 tablespoons coconut oil, divided
- Additional cooked rice and naan for serving
Instructions
- Prep the ingredients: Dice the onion, mince the garlic, and peel and finely mince the ginger. Slice the red bell pepper into long vertical strips and then cut those strips in half horizontally to prepare for cooking.
- Heat oil and sauté aromatics: In a large deep skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until golden and translucent. Add the minced garlic and ginger, stirring to coat them in the oil and soften their flavors.
- Add spices and cook until fragrant: Reduce the heat to low and add the yellow curry powder, red curry paste, and ground coriander. Stir frequently and cook for 2 to 3 minutes, allowing the spices to release their aroma and deepen the curry base.
- Cook the pepper and chicken: Increase the heat back to medium-high. Add the remaining 1 tablespoon of coconut oil and the sliced red bell pepper. Stir-fry the pepper for 1 to 2 minutes to slightly soften. Add the chicken pieces and season with salt and pepper. Cook, stirring often, for around 4 to 5 minutes until the chicken is browned on all sides but not cooked through.
- Add liquids and simmer: Pour in the full-fat coconut milk, then add 1 tablespoon of fresh lime juice and the brown sugar. Stir well to combine everything thoroughly. Simmer the curry for 8 to 10 minutes, stirring occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the sauce slightly thickens. Optionally, stir in 2 teaspoons of fish sauce for enhanced umami flavor.
- Finish and serve: Remove from heat and garnish the curry with chopped cilantro and/or basil. Serve hot over cooked rice or with naan bread. Provide lime wedges on the side, and optionally top the curry with chopped peanuts or cashews for extra texture and flavor.
Notes
- For a spicier curry, increase the amount of red curry paste.
- Use chicken thighs for juicier, more flavorful meat compared to chicken breast.
- Fish sauce is optional but adds depth and authentic umami; omit for a vegetarian adaptation but replace chicken with tofu or vegetables.
- Serve with jasmine rice or basmati rice for best results.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
