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+ servings

Coconut Chicken Curry

Yield: 4 servings
Prep Time:
10 mins
Cook Time:
12 mins
Total Time:
21 mins
Coconut Chicken Curry - creamy coconut flavor with fresh cooked chicken and veggies!
A bowl and skillet filled with coconut curry chicken.
5 from 3 votes


  • 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


  1. 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.

  2. 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.
  3. Add coconut milk and red curry paste. Stir in cooked chicken. Let simmer for 5 minutes.
  4. Serve over warm rice and garnish with cilantro.


  • Add additional curry paste for a spicier curry, if desired.
  • Serve with cooked rice or cauliflower rice for gluten free / low carb version.
  • Store in the refrigerator for up to 2 days. Reheat just prior to serving. 

Nutrition Information

Calories: 330, Fat: 27g, Saturated Fat: 20g, Cholesterol: 36mg, Sodium: 81mg, Potassium: 543mg, Carbohydrates: 8g, Fiber: 1g, Sugar: 3g, Protein: 15g, Vitamin A: 2520%, Vitamin C: 37.8%, Calcium: 58%, Iron: 4.6%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Main Course
Cuisine: Thai
All images and text ©Spoonful of Flavor

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