Easy Coconut Curry Chicken – A Creamy, Flavor-Packed Weeknight Dinner

Warm, creamy, and aromatic, this Easy Coconut Curry Chicken is the kind of meal that makes a regular weeknight feel special. It’s rich without being heavy, and the sauce is so good you’ll want to spoon it over rice until the plate is clean. The best part?

You don’t need fancy ingredients or lots of time. With a few pantry staples and fresh chicken, you can have dinner on the table in about 30 minutes. If you’re craving something cozy, colorful, and simple to pull off, this recipe is the one.

Easy Coconut Curry Chicken - A Creamy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5 pounds boneless, skinless chicken (thighs are juicier; breasts work too), cut into bite-size pieces
• 1 tablespoon neutral oil (avocado, canola, or light olive oil)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons red or yellow curry paste or 2 tablespoons curry powder (adjust to taste)
• 1 can (13.5–14 oz) full-fat coconut milk
• 1/2 cup low-sodium chicken broth (or water)
• 1 tablespoon fish sauce (optional, for depth) or 1 teaspoon soy sauce/tamari
• 1–2 teaspoons brown sugar or honey (optional, balances heat)
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans, trimmed
• 1–2 teaspoons fresh lime juice, plus wedges for serving
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or warm naan, for serving

Method

 

1. Prep the chicken and aromatics. Pat the chicken dry and season lightly with salt and pepper. Chop the onion, mince the garlic, and grate the ginger so they’re ready to go.
2. Warm the pan. Heat the oil in a large skillet or Dutch oven over medium heat. When shimmering, add the onion and cook 3–4 minutes until soft and lightly golden.
3. Bloom the aromatics. Stir in garlic and ginger. Cook 30–60 seconds, just until fragrant. Don’t let them brown.
4. Add the curry base. Stir in curry paste (or curry powder). Cook 1 minute to wake up the spices. If it looks dry, splash in a tablespoon of oil or a spoon of coconut milk.
5. Sear the chicken. Add the chicken and toss to coat in the spice mixture. Cook 3–4 minutes, stirring occasionally, until the outside is opaque. It doesn’t need to be fully cooked yet.
6. Build the sauce. Pour in coconut milk and chicken broth. Add fish sauce (or soy/tamari) and brown sugar if using. Stir well and bring to a gentle simmer.
7. Add the veggies. Stir in bell pepper and snap peas. Reduce heat to medium-low and simmer 6–8 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens.
8. Finish with acid and adjust. Stir in lime juice. Taste and adjust salt, sweetness, and spice. For more heat, add a pinch of red pepper flakes or a little extra curry paste.
9. Serve. Spoon over hot rice or with naan. Top with fresh cilantro and a squeeze of lime. Enjoy immediately.

What Makes This Recipe So Good

• Quick and approachable: Uses everyday ingredients and comes together fast, even if you’re not an experienced cook.
• Creamy without dairy: Coconut milk gives the sauce its silky texture and natural sweetness.
• Balanced flavor: Gentle heat from curry paste or powder, brightness from lime, and a hint of sweetness from coconut and onions.
• Flexible: Works with chicken thighs or breasts, plus any veggies you have on hand.
• Great leftovers: The flavors deepen overnight, so it tastes even better the next day.

What You’ll Need

• 1.5 pounds boneless, skinless chicken (thighs are juicier; breasts work too), cut into bite-size pieces
• 1 tablespoon neutral oil (avocado, canola, or light olive oil)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons red or yellow curry paste or 2 tablespoons curry powder (adjust to taste)
• 1 can (13.5–14 oz) full-fat coconut milk
• 1/2 cup low-sodium chicken broth (or water)
• 1 tablespoon fish sauce (optional, for depth) or 1 teaspoon soy sauce/tamari
• 1–2 teaspoons brown sugar or honey (optional, balances heat)
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans, trimmed
• 1–2 teaspoons fresh lime juice, plus wedges for serving
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or warm naan, for serving

Step-by-Step Instructions

1. Prep the chicken and aromatics. Pat the chicken dry and season lightly with salt and pepper.

   Chop the onion, mince the garlic, and grate the ginger so they’re ready to go.

2. Warm the pan. Heat the oil in a large skillet or Dutch oven over medium heat. When shimmering, add the onion and cook 3–4 minutes until soft and lightly golden.
3. Bloom the aromatics. Stir in garlic and ginger. Cook 30–60 seconds, just until fragrant.

   Don’t let them brown.

4. Add the curry base. Stir in curry paste (or curry powder). Cook 1 minute to wake up the spices. If it looks dry, splash in a tablespoon of oil or a spoon of coconut milk.
5. Sear the chicken. Add the chicken and toss to coat in the spice mixture.

   Cook 3–4 minutes, stirring occasionally, until the outside is opaque. It doesn’t need to be fully cooked yet.

6. Build the sauce. Pour in coconut milk and chicken broth. Add fish sauce (or soy/tamari) and brown sugar if using.

   Stir well and bring to a gentle simmer.

7. Add the veggies. Stir in bell pepper and snap peas. Reduce heat to medium-low and simmer 6–8 minutes, uncovered, until the chicken is cooked through and the sauce slightly thickens.
8. Finish with acid and adjust. Stir in lime juice. Taste and adjust salt, sweetness, and spice.

   For more heat, add a pinch of red pepper flakes or a little extra curry paste.

9. Serve. Spoon over hot rice or with naan. Top with fresh cilantro and a squeeze of lime. Enjoy immediately.

How to Store

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stove over low heat, stirring often. Add a splash of broth or water if the sauce thickens too much.
• Rice: Store rice separately to keep it from getting mushy.

Why This Is Good for You

• Protein-rich: Chicken provides lean protein that supports muscle repair and keeps you full.
• Healthy fats: Coconut milk offers satisfying fats, which help with flavor and satiety.
• Veggie boost: Bell peppers and snap peas add fiber, vitamins A and C, and color.
• Low on additives: Made from real ingredients, so you control sodium and sweetness.

Common Mistakes to Avoid

• Boiling the sauce hard: A gentle simmer keeps the coconut milk creamy and prevents curdling.
• Skipping the “bloom” step: Cooking the curry paste or powder briefly in oil deepens the flavor.
• Overcooking the chicken: Small pieces cook quickly. Pull from heat as soon as they’re done.
• Adding lime too early: Acid can dull the curry if added at the start.

  Finish with it at the end.

• Forgetting to taste: Season at the end with salt, a pinch of sugar, or more curry for balance.

Recipe Variations

• Vegetarian: Swap chicken for chickpeas and diced sweet potatoes. Simmer until the potatoes are tender.
• Green curry style: Use green curry paste and add zucchini, Thai basil, and bamboo shoots.
• Extra creamy: Stir in 1–2 tablespoons peanut butter or cashew butter for a nutty richness.
• Spicy: Add sliced fresh chili or a teaspoon of chili crisp for heat.
• Lighter: Use light coconut milk and add an extra 1/4 cup broth. Simmer longer to reduce.
• Low-carb: Serve over cauliflower rice or sautéed cabbage instead of rice.
• Herb swap: Try fresh mint or Thai basil instead of cilantro for a different aroma.

FAQ

Can I use chicken breasts instead of thighs?

Yes.

Chicken breasts cook a bit faster and can dry out if overcooked, so keep the pieces uniform and simmer just until cooked through. Thighs are more forgiving, but both work well.

What curry paste should I use?

Red curry paste is classic here and widely available. Yellow curry paste is milder and slightly sweeter.

If using curry powder instead, choose a fresh, aromatic blend and bloom it in oil for best flavor.

Can I make this ahead?

Absolutely. The flavors deepen after a night in the fridge. Reheat gently and add a squeeze of fresh lime before serving to brighten it up.

Why did my coconut milk separate?

Coconut milk can split if boiled rapidly or if the heat is too high.

Keep the sauce at a gentle simmer and avoid sudden temperature changes. It’s still safe to eat, but the texture will be less silky.

How do I thicken the sauce?

Simmer uncovered for a few extra minutes to reduce. If you need more body, stir in a tablespoon of coconut cream or a small slurry of cornstarch and water, then simmer briefly.

What can I serve with it?

Steamed jasmine rice is classic.

Basmati, brown rice, or quinoa also work. Warm naan or roti is great for scooping up the sauce.

Wrapping Up

This Easy Coconut Curry Chicken delivers bold flavor with minimal effort. It’s flexible, weeknight-friendly, and consistently satisfying.

Keep a can of coconut milk and a good curry paste on hand, and you’ve always got a plan for a delicious dinner. Make it once, tweak it to your taste, and let it become a reliable favorite in your kitchen.