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This Coconut Chicken Curry is a simple stovetop dinner made with tender chicken, vegetables, and a creamy coconut milk sauce flavored with red curry paste. It comes together in one pan in about 30 minutes and is perfect for a quick, flavorful meal.
This is the kind of recipe that works on busy nights when you want something warm and satisfying but don’t have the time or energy for anything complicated. It uses easy-to-find ingredients and comes together quickly, making it a great addition to your regular dinner rotation.
The sauce is light and creamy with just enough richness from the coconut milk and a gentle kick from the curry paste. It’s not overly thick or heavy, which makes it especially good served over rice to soak up all the flavor.
What to Know Before You Start
- Ready in about 30 minutes. This is a quick, weeknight-friendly dinner that doesn’t require long simmering or complicated steps.
- Mild to medium spice level. The red curry paste gives it a gentle heat, but you can easily adjust it to fit your family’s preference.
- Light, brothy sauce. This is not a thick, heavy curry. It’s designed to be spooned over rice so it soaks up all the flavor.
- Simple, pantry-friendly ingredients. Most of what you need is easy to find, with red curry paste doing most of the flavor work.
- One-pan cooking. Everything comes together in a single pan, which keeps cleanup easy and builds flavor as you go.
- Flexible and family-friendly. You can swap vegetables, adjust the spice, or change the protein without changing the overall method.
Ingredients You’ll Need
- Chicken breasts. Lean protein that cooks quickly and absorbs the curry flavors well. You can also use chicken thighs for a slightly richer result.
- Peanut oil. A neutral oil that works well for sautéing at medium-high heat. Any neutral oil will work here.
- Curry powder. Adds an extra layer of warm spice to the chicken before cooking.
- Snow peas. Bring a fresh, slightly crisp texture that balances the creamy sauce.
- White onion. Adds sweetness and depth as it cooks down.
- Red bell pepper. Provides color and a mild sweetness that complements the curry.
- Garlic. Adds bold, savory flavor to the base of the dish.
- Fresh ginger. Brightens the sauce and gives it that classic curry flavor.
- Coconut milk. Creates the creamy base of the sauce. Full-fat works best for flavor and texture.
- Red curry paste. The main flavor driver. It adds spice, depth, and that signature curry taste.
- Cilantro. Fresh garnish that adds a pop of brightness at the end.
How to Make Coconut Chicken Curry
This recipe uses a simple stovetop method where the chicken is cooked first, then finished in a coconut curry sauce with vegetables.
Step 1: Cook the chicken
Heat oil in a large pan over medium heat. Toss the chicken with curry powder, then add to the pan in a single layer. Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Remove the chicken and set aside.
Pro Tip: Let the chicken sit for a minute before stirring so it gets a little color instead of steaming.
Step 2: Cook the vegetables
In the same pan, add a little more oil if needed. Add onion, snow peas, and red pepper. Cook for 5–6 minutes until tender but still slightly crisp. Add garlic and ginger and cook for 1 minute, just until fragrant.
Pro Tip: Stir constantly once the garlic and ginger go in so they don’t burn.
Step 3: Make the sauce
Pour in the coconut milk and stir in the red curry paste until fully combined. Bring to a gentle simmer.
Pro Tip: Taste the sauce here and adjust the curry paste if needed.
Step 4: Finish the curry
Return the chicken to the pan and stir to combine. Let everything simmer for about 5 minutes so the flavors come together.
Serve warm over rice and garnish with cilantro.
Expert Tips
- Cut chicken evenly. Similar-sized pieces cook at the same rate and stay tender.
- Don’t overcrowd the pan. Cook in a single layer so the chicken browns instead of steaming.
- Bloom the curry paste. Let it warm in the coconut milk for a minute to deepen flavor before adding the chicken back.
- Use full-fat coconut milk. It gives the best texture and keeps the sauce from tasting thin.
- Keep the simmer gentle. A hard boil can cause the coconut milk to separate.
- Season at the end. Taste and adjust with a pinch of salt or a squeeze of lime to brighten the flavors.
- Loosen or thicken as needed. Add a splash of water or coconut milk if too thick, or simmer a few extra minutes if too thin.
Variations and Substitutions
- Swap the protein. Chicken thighs, shrimp, or tofu all work well. Adjust cook time as needed.
- Change the vegetables. Broccoli, carrots, zucchini, snap peas, or mushrooms are great alternatives. You can also lean heavier on vegetables and serve it over cauliflower rice or sautéed veggies for a lower carb option.
- Make it spicier. Add more curry paste or a pinch of red pepper flakes.
- Keep it mild. Use less curry paste and add extra coconut milk to mellow the heat.
- Use a different curry paste. Yellow or green curry paste will change the flavor slightly but still work well.
- Add extra flavor. A splash of fish sauce or soy sauce and a squeeze of lime at the end adds depth and balance.
- No peanut oil? Use avocado oil, vegetable oil, or olive oil instead.
- Add herbs. Fresh basil or extra cilantro adds a fresh finish right before serving.
Serving Ideas
This coconut chicken curry pairs best with sides that soak up the sauce and balance the creamy texture.
- Serve over rice. Jasmine rice is the most traditional, but basmati works just as well.
- Try a lighter option. Cauliflower rice or sautéed vegetables keep things lighter while still soaking up the sauce.
- Add noodles. Rice noodles or even simple lo mein-style noodles make a great base for something different.
- Make it a full spread. Serve with roasted vegetables or a simple veggie side to round out the meal.
Storage, Freezing & Reheating
This curry stores well for a day or two and reheats easily with a few small adjustments.
- Store in the fridge. Keep leftovers in an airtight container for up to 2 days.
- Reheat gently. Warm on the stovetop over medium-low heat or in the microwave in short intervals, stirring in between.
- Sauce too thick? If it thickens in the fridge, add a splash of water or coconut milk while reheating.warming. milk while warming.
- Freezing is not ideal. Coconut milk can separate after thawing, which changes the texture of the sauce.
FAQs
Coconut chicken curry is a quick stovetop dish made with chicken, vegetables, coconut milk, and curry paste. The coconut milk creates a lightly creamy sauce while the curry paste adds spice and depth. This version is Thai-inspired and designed to be served over rice.
Yes. You can cook it up to 1 day in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
It’s not ideal for freezing. Coconut milk can separate when thawed, which changes the texture of the sauce. If you do freeze it, reheat slowly and stir well to help bring the sauce back together.
Let the sauce simmer a few extra minutes to reduce naturally. For a thicker texture, you can also add a small spoonful of cornstarch mixed with water, or use less liquid when reheating leftovers.
Serve it over jasmine or basmati rice to soak up the sauce. For lighter options, try cauliflower rice or sautéed vegetables. A simple cucumber salad or green salad adds a fresh contrast.
More Easy Chicken Dinner Recipes
- Easy Thai Basil Fried Rice – A quick, flavorful rice dish with bold Thai-inspired flavors and tender chicken.
- Cilantro Lime Chicken Teriyaki Stir Fry – A fresh and saucy stir fry with a bright citrus twist.
- Mediterranean Chicken Bowl – A balanced, meal-prep friendly bowl with fresh veggies and bold flavor.
- Thai Chicken Salad – A lighter option with crisp veggies and a flavorful dressing.
- Indian Butter Chicken – A richer, creamy curry option when you want something more indulgent.
Made this Coconut Chicken Curry? Leave a review and let me know how it turned out!
Coconut Chicken Curry
Ingredients
- 1 tablespoon peanut oil
- 2 boneless skinless chicken breasts (about 1 pound),, cut into small bite size pieces
- 2 teaspoons curry powder
- 1 cup snow peas
- 1/2 white onion, diced
- 1/2 red pepper, thinly sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 14 ounce can of coconut milk
- 3 tablespoons red curry paste
- cilantro, for garnish
- optional: cooked white rice
Instructions
- In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and sauté until cooked, about 6-8 minutes. Remove from pan and set aside.
- In the same pan, add an additional teaspoon of oil, if needed. Add snow peas, onions, and red pepper and saute over medium-high heat until veggies are tender, 5-6 minutes. Add garlic and fresh ginger and cook another minute, until garlic is fragrant.
- Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
- Serve over warm rice and garnish with cilantro.
Notes
- Adjust curry paste to control spice level
- Use full-fat coconut milk for best results
- Serve over rice or cauliflower rice
- Store leftovers up to 2 days in the fridge
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? ty so much
You’ll be amazed how much flavor this meal meal has in just 30 minutes! So delicious!
I love this coconut chicken curry! Simple yet full of fresh flavours 😀 Thank you for sharing.
I made this tonight. Very delicious! I made tiny bit of change to it. I added a couple of tablespoons of peanut butter, put more red curry paste and a dash of cayenne pepper as we like a little heat. It turned out very yummy. We used to buy this pre-mix powder for coconut chicken and it was discontinued. We were quite disappointed and have been looking for a recipe to replace that one. This is close enough and will be saved in my saved recipes for future use. Thanks Ashley for the recipe!
would any oil sub for peanut oil? – my son is allergic
Sesame oil or canola oil are the best substitutes for peanut oil.