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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.