This creamy Coconut Curry is a rich, hearty dish packed with bold spices and tender chicken, all simmered in a luscious coconut milk sauce. With vibrant aromatics like ginger, garlic, and onion, plus a hint of lime and a sprinkle of fresh cilantro, it’s a warm and comforting meal perfect for any night of the week.
Why You’ll Love This Recipe
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Cozy and satisfying with bold curry flavor
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One-pot recipe with easy cleanup
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Customizable with your choice of chicken thighs or breasts
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Great for meal prep and freezer-friendly
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Naturally dairy-free thanks to coconut milk
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Well-balanced with protein, healthy fats, and fiber
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Brightened with fresh lime and cilantro
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Ideal for serving with rice, cauliflower rice, or naan
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Crowd-pleasing and family-friendly
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Delicious leftovers that taste even better the next day
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Ground paprika
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Kosher salt
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Curry powder
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Ground turmeric
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Ground cayenne pepper
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Yellow onion
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Garlic cloves
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Fresh ginger
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Red bell pepper
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Coconut oil or canola oil
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Unsweetened full-fat coconut milk
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Fish sauce
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Freshly squeezed lime juice
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Fresh cilantro
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Cooked rice, cauliflower rice, or naan (for serving)
Directions
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Prepare the chicken:
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Cut chicken into 1-inch pieces and place in a bowl.
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Add paprika, salt, curry powder, turmeric, and cayenne. Toss to coat and let marinate while prepping other ingredients.
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Chop the aromatics:
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Dice the onion, mince the garlic and ginger, and slice the red bell pepper.
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Sauté the aromatics:
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Heat oil in a Dutch oven over medium heat. Add onions and reduce to medium-low. Cook until translucent, about 10 minutes.
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Stir in garlic and ginger. Cook for 1 minute until fragrant.
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Cook the chicken:
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Increase heat to medium and add the seasoned chicken. Cook for 1 minute, stirring constantly. Add more oil if needed.
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Simmer the curry:
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Stir in coconut milk, fish sauce, and bell pepper. Bring to a rapid simmer (not a full boil).
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Simmer for 10 minutes, then stir and continue simmering for another 10 minutes, until chicken is cooked and bell pepper is tender.
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Finish the dish:
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Stir in lime juice and half of the chopped cilantro.
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Taste and adjust seasoning if needed.
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Serve:
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Serve hot over rice or cauliflower rice, with extra cilantro and lime wedges.
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Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Variations
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Vegetarian version: Use chickpeas or tofu instead of chicken.
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Add vegetables: Try spinach, zucchini, mushrooms, or sweet potatoes.
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Mild version: Skip the cayenne for a less spicy dish.
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Spicier curry: Add chopped fresh chili or more cayenne.
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Lighter option: Use light coconut milk, though the sauce will be thinner.
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Different protein: Swap chicken for shrimp, beef, or turkey.
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Thai-inspired: Add lemongrass and basil for a Southeast Asian twist.
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Nutty twist: Stir in a spoonful of peanut butter for depth.
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Add crunch: Top with roasted cashews or peanuts.
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Serve with noodles: Pair with rice noodles or soba for variety.
Storage/Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a sealed container or bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently in a saucepan over medium heat or microwave in short bursts, adding a splash of water or broth if needed to loosen the sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs tend to be more flavorful and tender in curries.
What kind of coconut milk should I use?
Use full-fat unsweetened coconut milk for a creamy texture and rich flavor. Light versions may cause the sauce to separate.
Is this curry spicy?
It has a mild heat from cayenne. Adjust or omit the cayenne to suit your spice preference.
Can I make this dish vegetarian?
Absolutely. Swap the chicken for tofu, chickpeas, or your favorite plant-based protein.
Can I substitute fish sauce?
You can replace it with soy sauce or tamari for a different umami note, or omit it if avoiding seafood.
What should I serve with this curry?
It pairs well with jasmine rice, basmati rice, cauliflower rice, naan, or rice noodles.
Can I add more vegetables?
Yes! Bell peppers, spinach, sweet potatoes, peas, or carrots all work well in this curry.
How can I thicken the sauce?
Let it simmer uncovered for a few extra minutes, or stir in a slurry of cornstarch and water.
Can I freeze this curry?
Yes, it freezes well. Cool completely before transferring to a freezer-safe container.
Why is my curry sauce separating?
This can happen if using light coconut milk. Full-fat coconut milk helps maintain a creamy, cohesive sauce.
Conclusion
This Coconut Curry is a flavorful, comforting dish that’s perfect for both weeknights and special occasions. With aromatic spices, creamy coconut milk, and juicy chicken, it’s a one-pot wonder that reheats beautifully and freezes well. Pair it with rice or naan, garnish with cilantro, and enjoy a restaurant-quality meal at home.
Print
Coconut Curry
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
This creamy coconut chicken curry is packed with bold spices, tender chicken, and a luscious coconut milk-based sauce. Perfect for a cozy dinner, it’s easy to make and great for meal prep or freezing.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 tablespoon ground paprika
- 2 teaspoons kosher salt, plus additional as needed
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cayenne pepper
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1-inch piece of ginger (about 1 tablespoon), minced
- 1 red bell pepper, sliced and halved
- 3 tablespoons coconut oil or canola oil, plus more as needed
- 1 (13-ounce) can unsweetened full-fat coconut milk
- 1 1/2 tablespoons fish sauce, plus more to taste
- 1 tablespoon freshly squeezed lime juice
- 1 cup roughly chopped fresh cilantro, divided
- Cooked rice, cauliflower rice, or naan, for serving
Instructions
- Cut the chicken into 1-inch pieces and place in a bowl. Add paprika, salt, curry powder, turmeric, and cayenne. Toss to coat and let marinate while preparing other ingredients.
- Dice the onion, mince the garlic and ginger, and slice the bell pepper.
- Heat oil in a Dutch oven over medium heat. Add the onions and sauté on medium-low until translucent, about 10 minutes.
- Add garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant.
- Increase heat to medium. Add chicken and cook for 1 minute, stirring to bloom spices. Add a bit more oil if needed.
- Stir in the coconut milk, fish sauce, and bring to a rapid simmer.
- Simmer for 10 minutes, then add the bell pepper. Simmer another 10 minutes until chicken is cooked through and pepper is tender.
- Stir in lime juice and half of the chopped cilantro. Taste and adjust seasoning if needed.
- Serve over rice or with naan, topped with remaining cilantro and lime wedges.
Notes
- Use gloves when tossing chicken with turmeric to avoid staining your hands.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave. Add a splash of water or broth if needed.
- Freeze in an airtight container for up to 3 months. Thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 7g
- Sodium: 747mg
- Fat: 42g
- Saturated Fat: 31g
- Unsaturated Fat: 8g
- Trans Fat: 0.04g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 215mg
