This Coconut Curry Chicken is a fragrant, one-pot wonder that’s perfect for busy weeknights. It balances creamy coconut milk with aromatic spices and tender chicken for a deeply satisfying meal. You’ll love how simple it is to make this comforting dish.

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Why You’ll Love This Coconut Curry Chicken

• Rich & Comforting: Aromatic spices and creamy coconut milk create a soul-warming bowl.
• One-Pot Wonder: Maximum flavor with minimal cleanup in a single pot.
• Highly Adaptable: Easily adjust heat or add your favorite veggies.
• Better Next Day: Flavors meld and deepen overnight for incredible leftovers.

Ingredients & Tools

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp vegetable or coconut oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 (14 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• Juice of 1 lime
• ½ cup fresh cilantro, chopped (for garnish)
• To taste salt and freshly ground black pepper

Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a sharp knife.

Notes: Using full-fat coconut milk is key here—it provides the rich, creamy base that makes this curry so luxurious. And don’t skip the fresh lime juice at the end; that bright, acidic kick cuts through the richness perfectly.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs over breasts? I highly recommend them for this recipe. Thighs have more fat, which means they stay incredibly juicy and tender during the simmering process, whereas breasts can easily dry out.
• Is your curry paste mild or fiery? The heat level of red curry paste can vary dramatically by brand. Taste a tiny bit first so you can adjust the quantity to your preference. You can always add more, but you can’t take it out!
• Don’t rush the aromatics. Taking the time to properly sauté the onion, garlic, and ginger until they’re soft and fragrant is the foundation of your curry’s flavor. If they burn, the whole dish can taste bitter.
• Shake that coconut milk can! Full-fat coconut milk can separate in the can. Give it a really good shake before opening to ensure the creamy fat and liquid are well combined for the smoothest sauce.

How to Make Coconut Curry Chicken

Storage & Freshness Guide

• Fridge: Cool completely, then store in an airtight container for 3–4 days.
• Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in fridge.
• Reviving: Reheat gently on stovetop, stirring to recombine sauce. Add a splash of broth if needed.

Serving Suggestions

Complementary Dishes

• Jasmine Rice — Its delicate, floral fragrance is the perfect neutral canvas to soak up all that delicious curry sauce.
• Simple Cucumber Salad — A quick mix of sliced cucumbers, red onion, rice vinegar, and a pinch of sugar provides a crisp, refreshing contrast to the rich, warm curry.
• Garlic Naan Bread — There’s nothing quite like tearing off a piece of warm, buttery naan to scoop up every last bit of sauce from your bowl.

Drinks

• A Crisp Lager or Pale Ale — The carbonation and slight bitterness of a cold beer help cut through the creaminess of the coconut milk beautifully.
• Off-Dry Riesling — A slightly sweet white wine with its bright acidity complements the spice and richness without overpowering the dish.
• Sparkling Water with Lime — A non-alcoholic option that’s both refreshing and palate-cleansing, making each bite of curry taste as vibrant as the first.

Something Sweet

• Mango Sticky Rice — This classic Thai dessert continues the tropical theme with sweet, ripe mango and creamy coconut-infused rice.
• Coconut Sorbet — A light, dairy-free sorbet is a wonderfully simple and cooling way to end the meal on a sweet note.
• Pineapple Upside-Down Cake — The caramelized pineapple and buttery cake offer a warm, comforting sweetness that pairs surprisingly well with the curry’s spice notes.

Top Mistakes to Avoid

• Mistake: Overcrowding the pot when browning the chicken. If you add too much chicken at once, the pot’s temperature drops and the meat steams instead of sears. You lose that deep, caramelized flavor that is so important. I’ve messed this up before too, thinking I could save time—it’s always worth doing two batches.
• Mistake: Skipping the step of blooming the spices. If you just dump the curry paste and powders into the liquid, their flavor will be muted and one-dimensional. Taking that extra minute to toast them in the oil makes a world of difference.
• Mistake: Using light coconut milk. Light coconut milk has a higher water content and will result in a thin, watery sauce that lacks the luxurious, creamy body this curry is known for. Go for the full-fat version for the best texture.
• Mistake: Adding the lime juice too early. The high heat will cook off the lime’s bright, fresh acidity. Stirring it in right at the end, after the heat is off, preserves its vibrant flavor that lifts the entire dish.

Expert Tips

• Tip: Make a double batch of the sauce base and freeze it. Sauté a big batch of onion, garlic, ginger, and spices, then freeze it in an ice cube tray. Next time you crave curry, you can just sear your chicken, pop in a few flavor cubes, add your liquids, and simmer. It’s a fantastic weeknight hack.
• Tip: Let the curry rest for 10 minutes before serving. I know it’s tempting to dig right in, but giving the curry a little time off the heat allows the flavors to settle and meld together more harmoniously, and the sauce will thicken up just a bit more.
• Tip: For an extra silky sauce, blend it. If you prefer a completely smooth curry sauce, use an immersion blender to puree the sauce (before adding the chicken back in) until it’s velvety. This is a great trick if you have picky eaters who don’t like bits of onion.
• Tip: Garnish with toasted coconut and chopped peanuts. For added texture and a nutty flavor, sprinkle some unsweetened toasted coconut flakes and crushed peanuts on top right before serving. A little goes a long way in making the dish feel extra special.

FAQs

Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust the cooking time to prevent them from drying out. Cut the breasts into 1-inch pieces and reduce the final simmering time to about 10-12 minutes, just until they are cooked through. Keep a close eye on them, as breast meat becomes tough and rubbery if overcooked. The trade-off is a leaner dish, but you’ll sacrifice some of the juiciness that thighs provide.

How can I make this curry spicier or milder?
Controlling the heat is easy! For a milder curry, start with just one tablespoon of red curry paste and use a mild curry powder. You can always add more at the end. To turn up the heat, add a finely chopped fresh Thai bird’s eye chili (seeds included for maximum fire) when you’re sautéing the aromatics, or stir in a pinch of cayenne pepper with the other spices.

What other vegetables can I add?
This curry is a fantastic vehicle for veggies! Sturdy vegetables like cauliflower florets, sweet potato cubes, or green beans can be added with the bell pepper. For quicker-cooking veggies like spinach or zucchini, stir them in during the last 5 minutes of cooking. Frozen peas are also a great last-minute addition—just stir them in until they’re heated through.

How long do leftovers last in the fridge?
Stored in an airtight container, your coconut curry chicken will keep beautifully in the refrigerator for 3 to 4 days. In fact, many people think it tastes even better on the second day after the flavors have had more time to meld. Just be sure to cool it completely before covering and refrigerating.

Can I freeze this coconut curry chicken?
Yes, it freezes wonderfully for up to 3 months. Let the curry cool completely, then transfer it to a freezer-safe container, leaving a little space at the top for expansion. The texture of the coconut milk might separate slightly upon thawing, but a good stir after reheating will bring it right back together. I recommend reheating it gently on the stovetop over low heat.