Name: Coconut Chicken Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 tablespoons coconut oil (divided); 1/2 medium yellow onion, diced (about 1/2 cup); 3 cloves garlic, minced (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 (Thai Kitchen recommended; adjust to spice preference); 2 teaspoons ground coriander; 1 large red bell pepper, thinly sliced into strips and halved; 1 lime (for juice and serving); 1/4 cup cilantro and/or basil, diced (for garnish); 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces; 1 (13.5-ounce) can full-fat coconut milk (not lite); 1 to 2 tablespoons brown sugar (to taste); 2 teaspoons fish sauce (optional); Salt and pepper (approximately 1 teaspoon fine sea salt, 1/2 teaspoon black pepper); Chopped peanuts or cashews (optional, for garnish)

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Introduction

This Coconut Chicken Curry is a vibrant and creamy dish that combines fragrant spices with tender chicken and rich coconut milk. Easy to prepare and full of flavor, it’s perfect for a comforting weeknight dinner or a special meal to impress guests.

A white bowl filled halfway with fluffy white rice sprinkled with small green herb pieces, the other half filled with a creamy orange curry layered with chunks of light brown chicken and thin red bell pepper strips, all topped with finely chopped green herbs. A woman's hand holding a fork is picking up a piece of chicken from the curry. The bowl sits partially on a dark gray cloth on a white marbled background, with a white plate holding folded flatbread in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons coconut oil (divided)
1/2 medium yellow onion (diced, about 1/2 cup)
3 cloves garlic (minced, 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 (adjust to spice preference)
2 teaspoons ground coriander
1 large red bell pepper (thinly sliced)
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 (juiced)
1 to 2 tablespoons brown sugar (to taste)
2 teaspoons fish sauce (optional)
1/4 cup cilantro and/or basil (diced)
Chopped peanuts or cashews (optional)

Instructions

Step 1: Prepare all ingredients by dicing the onion, mincing the garlic and ginger, and slicing the red bell pepper into thin strips. Cut the chicken into 1-inch pieces.
Step 2: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until golden.
Step 3: Add the garlic and ginger to the skillet, stirring to coat everything in oil. Reduce heat to low, then stir in the yellow curry powder, red curry paste, and ground coriander. Cook for 2–3 minutes, stirring often until fragrant.
Step 4: Increase the heat back to medium-high and add the remaining 1 tablespoon of coconut oil along with the red bell pepper. Stir for 1–2 minutes.
Step 5: Add the chicken pieces, seasoning with salt and pepper. Cook for 4–5 minutes, stirring often, until the chicken is browned on all sides but not fully cooked through.
Step 6: Pour in the coconut milk, lime juice, and brown sugar. Stir well and cook until the chicken is cooked through (internal temperature reaches 165°F) and the curry thickens slightly.
Step 7: If using, stir in the fish sauce. Adjust seasoning to taste.
Step 8: Serve the curry over rice or with naan bread. Garnish with diced cilantro, basil, and chopped peanuts or cashews. Offer lime wedges on the side for extra zest.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat.
Adjust the amount of red curry paste to control the spiciness to your preference.
For a vegetarian version, substitute chicken with firm tofu or chickpeas.
Fresh basil adds a wonderful herbal note alongside cilantro.
Toast the chopped nuts lightly before garnishing for extra crunch and flavor.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Coconut milk may separate; stirring well after reheating restores the creamy texture.

How to Serve

The image shows a close-up of a dish in a black pan with pieces of cooked chicken and carrot strips. The chicken pieces are golden brown and have a slightly crispy texture with some seasoning visible on them. The carrot strips are bright orange and placed around the chicken. On top of everything is a thick white sauce or cream spread unevenly, covering most of the chicken but allowing some pieces and carrots to peek through. A wooden spoon is resting on the edge of the pan, partially immersed in the sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Yes, but full-fat coconut milk gives the curry a richer and creamier texture. Light coconut milk will work but may be less creamy.

How spicy is this curry?

The spice level depends on the amount of red curry paste used. Start with less if you prefer milder dishes and add more to taste.