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A bowl and skillet filled with coconut curry chicken.

Coconut Chicken Curry

Coconut Chicken Curry - creamy coconut flavor with fresh cooked chicken and veggies!
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 21 minutes
Servings 4 servings
Calories 330kcal
Author Ashley C.


  • 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


  • In a medium saucepan over medium-heat add peanut oil. Toss the chicken with the curry powder and saut√© 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.


  • 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.¬†


Serving: 0g | Calories: 330kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 36mg | Sodium: 81mg | Potassium: 543mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2520IU | Vitamin C: 37.8mg | Calcium: 58mg | Iron: 4.6mg