I’ve shared plenty of chicken curries here, and they’re a regular favorite in my family. But this Coconut Chicken Curry is something special. It’s rich, creamy, and packed with bold flavors, yet so easy to make. Perfect for a quick lunch or dinner, and you can serve it with white, basmati, jasmine, or even brown rice. You can also pair it with flatbreads or some veggie sides for a complete meal.
What You’ll Find On This Page
Curries are a staple in many Indian households (including mine!), but this one has a fun Thai twist. Unlike the usual Indian curries that need a long list of ingredients, this one keeps things simple.
With just a few key ingredients—like homemade curry powder, Thai red curry paste, and coconut milk—you get a dish that's full of flavor and a creamy texture that balances the spices perfectly.
If you’re craving a flavorful, mildly spiced dish, this Thai-inspired Coconut Chicken Curry is a great choice. And if you’ve got any leftover veggies in the fridge, toss them in to make it even better!
Explore More Coconut Recipes:
Ingredients and Substitutions Overview
The ingredients for this Coconut Chicken Curry are simple and likely already in your pantry if you cook Asian dishes often. You can find everything you need at most Asian grocery stores. Let’s take a look at what you’ll need below.
Main Ingredients
- Chicken: Opt for boneless chicken breast since it cooks faster and makes meal prep easier. But if you prefer dark meat or want that extra flavor from the bones, boneless thighs or bone-in chicken work well too. Just keep in mind that bone-in pieces will need a bit more time to cook..
- Coconut Milk: This is what gives the curry its creamy richness. I like using full-fat, unsweetened coconut milk for that ideal texture. If you're looking for a lighter option, you can easily swap it with light coconut milk.
- Ginger and Garlic: Freshly chopped ginger and garlic add a warm, aromatic flavor to this curry. If you want a smoother consistency, you can use ginger-garlic paste instead, and it’ll still taste just as delicious.
- Onion and Bell Peppers: Red onions and shallots give a lovely caramelized flavor when sautéed. For the bell peppers, I went with red and green for their sweet, mild taste, but you can use any color to add vibrancy and make the curry colorful.
Spices and Herbs
- Spice Powders: The warm, classic curry flavor in this dish comes from curry powder, adding a slightly spicy kick. I’ve also included paprika for its vibrant red color and black pepper for a mild heat and earthy taste.
- Thai Red Curry Paste: Thai red curry paste brings a bold, spicy flavor to the dish. If you prefer less heat, opt for a mild version—it’s usually labeled on the jar. You can also switch things up by using yellow or green curry paste for a different curry flavor.
- Chicken Broth: Chicken broth gives the dish a deeper, savory flavor compared to using water. If you have vegetable broth on hand, that works too. It blends beautifully with the coconut milk, creating a rich and comforting base.
- Herbs: For the final touch, use Thai basil or cilantro. Thai basil brings a wonderful, authentic flavor and aroma, while cilantro adds a fresh note. Feel free to use whatever you have on hand!
How to Make Coconut Chicken Curry at Home?
Let’s make a flavorful Coconut Chicken Curry together! We’ll start by sautéing the veggies, then cook the chicken, and finally add coconut milk and more veggies to create the perfect curry. I’ll guide you through each step with detailed photos and a video to make the process super easy. Let’s get started!
Explore More Thai and Global Curry Recipes:
- Yellow Curry
- Red Curry
- Green Curry
- Panang Curry
- Massaman Curry
- Jamaican Chicken Curry
- Japanese Chicken Curry
- Chicken Curry
- Butter Chicken
- Chicken Korma
- Chicken Tikka Masala
- Chicken Vindaloo
Coconut Chicken Curry
Ingredients
- 2.25 lb Boneless Chicken Breast, cubed
- 3 tbsp Oil
- 1 Shallot, chopped
- ¼ cup Onion, chopped
- 4 cloves Garlic, chopped
- 1 inch Ginger, chopped
- 3 tbsp Thai Red Curry Paste
- 2 tbsp Curry Powder
- 1 tbsp Paprika
- Black Pepper Powder, to taste
- Salt, to taste
- 1 cup Chicken Broth
- ½ Red Bell Pepper, sliced
- ½ Green Bell Pepper, sliced
- 1½ cups Coconut Milk, full fat, unsweetened
- Cilantro Leaves, for garnish
Instructions
Preparing Coconut Chicken Curry
- Start by heating some oil in a wide pan over medium heat. Once it’s hot, add in the chopped onions, shallots, ginger, and garlic. Sauté them until they smell fragrant and turn golden. Be sure to keep an eye on them since garlic and ginger can burn quickly, and you don’t want that to affect the flavor of the dish.
- Next, add the Thai red curry paste and stir it in until it becomes aromatic and you see a little oil releasing from the sides. If you prefer milder heat, check the label on your curry paste—many brands offer a “mild” option. This step really boosts the flavor, so choose your paste based on your spice preference.
- Add the curry powder, paprika, black pepper, and a little salt. Sauté for about 1–2 minutes until the spices become fragrant, but be careful not to burn them. This simple step, known as “blooming,” helps release the oils from the spices, bringing out deeper and richer flavors. Make sure to keep stirring to prevent them from sticking or burning.
- Once the spices are fragrant, add the chicken pieces and give everything a good stir so the chicken gets coated in all that flavor. Let the chicken cook undisturbed for about 2 minutes, allowing it to sear slightly, which helps lock in its juices.
- Now, pour in the chicken broth and mix it well with the chicken. If you have vegetable broth instead, that works too, and I recommend using low-sodium broth so you can control the saltiness better. Broth adds a rich depth to the curry, so I prefer it over water.
- Once the broth is mixed in, cover the pan with a lid and let it cook for 7 to 10 minutes. Since we’re using boneless chicken breast, it should cook within this time. If you’re using bone-in pieces, just add a little more time to make sure they’re fully cooked.
- Once the chicken is cooked, uncover the pan and stir in the sliced bell peppers. Adding them at this stage helps maintain their texture while infusing the curry with flavor. Feel free to add other veggies like squash or snap peas depending on what you prefer!
- Next, pour in the coconut milk and give it all a good stir. If you prefer a creamier texture, full-fat coconut milk is the way to go. For a lighter version, light coconut milk works perfectly fine too.
- Let the curry simmer for about 5 to 7 minutes, so the flavors can really meld together. This simmering step helps the chicken absorb the creamy coconut milk, while the veggies soften just right.
- Finally, garnish with freshly chopped cilantro or Thai basil for a burst of freshness and aroma. Once garnished, remove the curry from heat, and it’s ready to be served!
Serving
- Serve this rich and creamy Coconut Chicken Curry with a bowl of fluffy white, basmati, or jasmine rice, or any other side you prefer. For more ideas, check out the Serving Suggestions section below!
Save This Recipe!
We'll email you the post link so you can come back later!
Recipe Video
Chef's Notes and Tips
- Choose the Right Chicken: While I usually go with boneless chicken for quicker cooking, bone-in chicken brings a deeper, richer flavor. Just remember, bone-in pieces take a bit longer to cook—especially if you're using country chicken, which needs more time than organic or free-range varieties. So, make sure to adjust the cooking time accordingly.
- Don’t Skip Blooming Your Spices: Blooming spices is key for deep flavor. Sauté your Thai red curry paste and spices—like curry powder, paprika, and black pepper—in oil for a couple of minutes until they’re fragrant. This simple step adds a special depth to your curry’s flavor.
- Adjust Consistency: You can easily control the texture of your curry. For a thicker, heartier curry, let it simmer uncovered a little longer to reduce the liquid. If you prefer a lighter, more soupy curry, just add a bit more chicken broth or coconut milk to thin it out and enhance the flavor.
- Garnish for Extra Flavor: A sprinkle of toasted coconut, roasted peanuts, or chopped cashews can add a lovely crunch and extra flavor to the dish. Fresh lime wedges also bring a bright, tangy contrast that enhances the richness of the curry.
- Let the Curry Rest: If you have time, let your curry rest for about 10–15 minutes before serving. This allows the flavors to meld together, making the dish even more flavorful.
- Make It Ahead: Coconut Chicken Curry often tastes better the next day, as the flavors have time to develop. If you’re meal prepping or hosting guests, consider making the curry a day ahead and reheating it. You’ll be surprised by how much more flavorful it becomes!
- Experiment with Vegetables: I’ve used bell peppers here, but feel free to add any vegetables you love! Zucchini, yellow squash, snap peas, potatoes, or sweet potatoes can bring extra nutrition and flavor. Just adjust the cooking time so everything cooks perfectly.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Serving Suggestions
Coconut Chicken Curry pairs wonderfully with a variety of dishes, from rice to veggie sides. Here are some family favorites we love, and I think you’ll enjoy them too!
- Rice Dishes: Serve your Coconut Chicken Curry with a bowl of fluffy white, jasmine, or basmati rice to soak up all those delicious flavors. If you're looking for something healthier, brown rice is a great option too!
- Coconut Rice: For a tropical twist, coconut rice would be a fantastic pairing with Coconut Chicken Curry. Since both are coconut-based, they can be quite rich and filling, but why not give it a try?
- Quinoa: If you’re looking for a healthier, protein-packed alternative to rice, quinoa is a great choice. It adds a slightly nutty flavor and pairs well with the creamy texture of the curry.
- Flatbreads: Naan, chapati, or roti are perfect for scooping up the creamy curry, and it’s a fun way to enjoy it with rice.
- Cauliflower Rice: If you're looking for a lighter option, cauliflower rice is a great choice. It still absorbs the curry’s sauce while keeping the meal low-carb and fresh.
- Sautéed Vegetables: Lightly sautéed veggies like asparagus, green beans, or bok choy add a fresh, healthy crunch that contrasts nicely with the rich curry. Pair them with rice to soak up the curry’s sauce and balance the flavors. Steamed broccoli or snap peas are also quick and easy sides that go well with the curry and rice.
- Roasted Veggies: Roasted vegetables like cauliflower, Brussels sprouts, or zucchini bring a charred flavor that pairs well with the creamy curry. Add a serving of rice to complement the textures and complete the meal.
- Salads: For a healthy and balanced meal, try a simple green salad or a refreshing cucumber and tomato salad. Pair it with rice to create a lighter, yet complete meal that complements the curry’s bold flavors.
Storage Suggestions
While I always prefer serving Coconut Chicken Curry fresh to enjoy the full flavor, it actually tastes even better the next day! As the curry sits, the flavors deepen, making it even more delicious.
If you have leftovers or are prepping for later, store the curry in an airtight container in the fridge for 3 to 4 days. When you're ready to enjoy it again, simply reheat it in the microwave or on the stovetop until warmed through.
Leave a Review