Coconut Curry Chicken Recipe

There’s something magical about the rich aroma of coconut curry chicken simmering on the stove—the warm spices, the creamy coconut milk, and the savory chicken come together in a comforting, crave-worthy blend. This dish wraps you in a hug of flavor, with just the right balance of heat and sweetness.

this Recipe

I first made this recipe after a friend returned from a trip to Thailand and couldn't stop talking about the incredible curries she tried. After a few rounds of tweaking and taste-testing, this version quickly became a staple in our weekly meal rotation. It’s quick, easy, budget-friendly, and always a hit—even with picky eaters.

Ready to bring some bold, comforting flavors to your dinner table? Let’s dive into what makes this Coconut Curry Chicken so irresistible.

Why You’ll Love This Coconut Curry Chicken

Once you try this dish, you’ll see why it’s become a weeknight favorite for so many home cooks. This coconut curry chicken recipe checks all the boxes: it's cozy, flavorful, and surprisingly simple to make.

It’s quick and weeknight-friendly. You can have this dish on the table in just about 30 minutes. With just one pan and minimal prep, it’s ideal for those evenings when time is tight but you still want something delicious and homemade.

Budget-conscious without skimping on flavor. All the ingredients are easy to find and wallet-friendly. Plus, you’ll likely already have most of the spices in your pantry—making it a great go-to when you need something fast and affordable.

Super family-friendly. The creamy coconut base tempers the spice, making it a great way to introduce kids (or spice-sensitive adults) to more adventurous flavors. You can easily adjust the heat to suit your crowd.

Incredibly versatile. Serve it over jasmine rice, spoon it onto warm naan, or ladle it over noodles. You can even swap the protein or bulk it up with veggies. This curry adapts beautifully to what you’ve got on hand.

Once you’ve tasted the warm, comforting flavors of this dish, it’s sure to earn a regular spot in your recipe rotation

Ingredients Notes

The secret to a great coconut curry chicken lies in its simple but powerful lineup of ingredients. Each one contributes something unique to the overall balance of spice, sweetness, and creaminess.

Chicken thighs are the star of this dish. I prefer boneless, skinless thighs for their rich flavor and tenderness—they stay juicy even after simmering in the sauce. You can use chicken breasts if that’s what you have, but they may cook a bit faster, so keep an eye on them.

Full-fat coconut milk gives the sauce its signature creaminess and depth. Be sure to use canned coconut milk, not the kind you find in cartons for drinking. If you like a richer sauce, go for a premium brand that has a higher coconut content and fewer fillers.

Red curry paste brings the heat and complexity. It typically contains chili, garlic, lemongrass, and other aromatic spices. Thai Kitchen is a good mild option available at most grocery stores, but you can also use a more robust brand from an Asian market for a deeper flavor.

Fresh garlic and ginger are non-negotiable in my book. They add a punch of brightness and warmth that really elevates the entire dish. Grating them fresh makes a big difference in both flavor and aroma.

A splash of lime juice and a sprinkle of cilantro at the end bring a fresh, zesty contrast to the rich curry sauce. Don’t skip them—they make the whole dish pop with brightness.

As for equipment, you’ll need a large sauté pan or skillet with a lid, a wooden spoon, and a sharp knife. A microplane zester is handy for grating garlic and ginger quickly.

How To Make This Coconut Curry Chicken

Making this coconut curry chicken is easier than you'd think—and once you've done it once, you'll probably memorize the steps.

Start by prepping your ingredients. Cut your chicken thighs into bite-sized chunks and season them lightly with salt and pepper. Mince your garlic and ginger, dice your onion, and have your coconut milk and curry paste ready to go.

Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer. Let them sear for a few minutes without moving them—this helps them get that beautiful golden crust. Flip and cook until browned on both sides, but don’t worry about cooking them through just yet. Remove the chicken and set it aside.

In the same skillet, reduce the heat to medium and add a bit more oil if needed. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Then stir in the garlic, ginger, and curry paste. Let it cook for 1-2 minutes until fragrant—this step helps bloom the spices and deepen the flavor.

Pour in the coconut milk, scraping up any brown bits from the bottom of the pan. Stir well to combine, then return the chicken to the skillet. Cover and let it simmer gently for 10-12 minutes, or until the chicken is fully cooked and tender.

Once everything is cooked through, stir in a splash of lime juice and adjust the seasoning to taste. You can garnish with chopped fresh cilantro and a few extra lime wedges for serving.

The whole process takes about 30 minutes from start to finish, and the result is a rich, aromatic curry that tastes like it came from your favorite Thai takeout spot.

Storage Options

Leftovers of this coconut curry chicken store beautifully and taste even better the next day.

You can keep it in an airtight container in the fridge for up to 4 days. The sauce may thicken as it chills, but a quick stir and a splash of water or broth will bring it right back to life.

To freeze, let the curry cool completely, then transfer it to a freezer-safe container or resealable bag. It’ll keep well for up to 2 months. Thaw in the fridge overnight before reheating.

When reheating, do so gently over medium-low heat on the stove or in the microwave at 50% power to prevent the coconut milk from separating. Stir well and add a splash of liquid if needed to loosen the sauce.

Variations and Substitutions

One of the best things about this coconut curry chicken is how easily it adapts to your kitchen and preferences.

If you’re not a fan of chicken thighs, you can absolutely use chicken breasts or even shrimp. Just be sure to adjust the cooking time so the meat stays juicy and tender.

Want to go vegetarian? Swap the chicken for chickpeas, tofu, or a mix of hearty vegetables like sweet potatoes, cauliflower, and bell peppers. The curry sauce pairs beautifully with just about anything.

Don’t have red curry paste? You can make your own with ingredients like chili flakes, garlic, lemongrass, and ginger, or substitute with yellow or green curry paste for a slightly different flavor profile.

For added bulk and texture, toss in a handful of baby spinach or green beans during the last few minutes of simmering. They cook quickly and add a pop of color and nutrition.

You can also play with the spice level—add more curry paste or a dash of sriracha if you like it hot, or stir in a little brown sugar if you prefer it milder and slightly sweeter.

Don’t be afraid to experiment! Once you master the base, you can take this curry in countless directions.

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