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A bowl and skillet filled with coconut curry chicken.

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!
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


  • 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.


  • 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
Course: Main Course
Cuisine: Thai
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