Craving a delicious Coconut Curry Chicken? You've come to the right spot! From Chicken Recipes favorites to amazing Desserts recipes, there's something here for everyone.
Why You’ll Love This Coconut Curry Chicken
- Flavorful & aromatic: Layers of toasted spices and rich coconut sauce make your kitchen smell incredible.
- One-pot wonder: Everything cooks in a single pot for easy cleanup and relaxed evenings.
- Wonderfully versatile: Easily swap proteins or add extra veggies to make it your own.
- Better next day: Flavors deepen overnight for fantastic next-day leftovers.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp neutral oil (like avocado or grapeseed)
- 1 large yellow onion, finely diced
- 4 garlic cloves, 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 non-negotiable for that luxuriously creamy texture—light coconut milk just won’t give you the same result. And a good, heavy pot is key for even heat distribution, preventing any nasty burnt spots on your beautiful curry.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 28 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your best friend here. They stay incredibly moist and tender during the simmering process, much more so than breast meat. Trust me on this one.
- Don’t skip toasting the spices. This quick step in the pan wakes up the dried spices and curry powder, releasing their essential oils and creating a much deeper, more complex flavor base for your sauce.
- Shake your coconut milk can! Give it a really good shake before you open it. This helps to emulsify the cream and water that can separate in the can, ensuring you get a consistently creamy curry from the start.
- Your curry paste matters. The quality and brand of your red curry paste can vary widely in heat and flavor. I like a medium-spice Thai brand, but taste a tiny bit first so you know what you’re working with.
How to Make Coconut Curry Chicken
Step 1: Sear the Chicken. Pat your chicken thighs completely dry with a paper towel—this is the secret to getting a good sear instead of steaming. Heat the oil in your Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches if needed to avoid crowding the pan, sear the chicken for about 2-3 minutes per side, until you get a beautiful golden-brown crust. You’re not cooking it through, just building flavor. Remove the chicken to a clean plate and set it aside.
Step 2: Sauté the Aromatics. Reduce the heat to medium. In the same pot, using the rendered chicken fat and oil, add the diced onion. Cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the bottom of the pot has some browned bits—that’s flavor gold! Add the minced garlic and grated ginger, and cook for another minute until incredibly fragrant. Be careful not to burn the garlic.
Step 3: Bloom the Spices. Now, add the red curry paste, curry powder, and turmeric to the pot. Stir constantly for about 60 seconds. You’ll see the color deepen and the aroma become intensely nutty and warm. This process, called “blooming,” is what transforms your curry from flat to fantastic. It toasts the spices in the fat, unlocking their full potential.
Step 4: Build the Sauce. Pour in the coconut milk and chicken broth, and add the fish sauce and brown sugar. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Bring the sauce to a gentle simmer, stirring to ensure the coconut milk is fully incorporated and the sugar has dissolved. Give it a quick taste—it should be a harmonious balance of salty, sweet, and spicy.
Step 5: Simmer to Perfection. Return the seared chicken (and any accumulated juices) to the pot, along with the sliced red bell pepper. Give everything a good stir. Reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. The chicken will cook through and become fork-tender, and the peppers will soften just slightly but still retain a bit of a bite.
Step 6: The Final Touches. Once the chicken is cooked, turn off the heat. Stir in the fresh lime juice—this brightens the entire dish and cuts through the richness. Do a final check for seasoning, adding more salt or a pinch of sugar if needed. Ladle the curry into bowls and garnish generously with the fresh, chopped cilantro.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 3 months; sauce may separate slightly upon thawing.
- Reviving: Reheat gently on stovetop, stirring to re-emulsify sauce.
Serving Suggestions
Complementary Dishes
- Jasmine or Basmati Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of that incredible coconut curry sauce. It’s a classic pairing for a reason.
- Simple Garlic Naan — There’s nothing quite like tearing off a piece of warm, buttery naan and using it to scoop up bites of chicken and sauce. It adds a wonderful chewy texture.
- Quick-Pickled Vegetables — A fast pickle of red onion and cucumber with rice vinegar provides a sharp, acidic crunch that beautifully contrasts the creamy, rich curry.
Drinks
- A Crisp, Hoppy IPA — The bitterness and citrus notes in a good IPA stand up brilliantly to the spice and richness of the curry, cleansing your palate between bites.
- Off-Dry Riesling — A slightly sweet white wine with a hint of acidity is a fantastic match. Its sweetness tames the heat, while its crispness refreshes your taste buds.
- Sparkling Water with Lime — Sometimes the simplest option is the best. The effervescence and citrus are a no-fuss, incredibly refreshing partner to a spicy meal.
Something Sweet
- Mango Sticky Rice — This iconic Thai dessert continues the tropical theme. The sweet, creamy mango and sticky coconut rice are a heavenly way to end the meal.
- Coconut Ice Cream — A scoop of rich, creamy coconut ice cream is a simple yet decadent finish that echoes the flavors of the main course in a cool, sweet way.
- Lychee Sorbet — For a lighter option, the delicate, floral sweetness of lychee sorbet is a wonderfully palate-cleansing and elegant finale.
Coconut Curry Chicken
Learn how to make the best Coconut Curry Chicken with this easy one-pot recipe. Fragrant, creamy, and perfect for weeknights. Get the full recipe here!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
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1 tbsp neutral oil (like avocado or grapeseed)
-
1 large yellow onion (finely diced)
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4 garlic cloves (minced)
-
1 tbsp fresh ginger (grated)
-
2 tbsp red curry paste
-
1 tbsp curry powder
-
1 tsp ground turmeric
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1 can full-fat coconut milk (14 oz)
-
1 cup chicken broth
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1 tbsp fish sauce
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1 tbsp brown sugar
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1 red bell pepper (sliced)
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Juice of 1 lime
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½ cup fresh cilantro (chopped, for garnish)
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salt and freshly ground black pepper (to taste)
Instructions
-
Pat your chicken thighs completely dry with a paper towel—this is the secret to getting a good sear instead of steaming. Heat the oil in your Dutch oven over medium-high heat. Season the chicken pieces generously with salt and pepper. Working in batches if needed to avoid crowding the pan, sear the chicken for about 2–3 minutes per side, until you get a beautiful golden-brown crust. You’re not cooking it through, just building flavor. Remove the chicken to a clean plate and set it aside.01
-
Reduce the heat to medium. In the same pot, using the rendered chicken fat and oil, add the diced onion. Cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll notice the bottom of the pot has some browned bits—that’s flavor gold! Add the minced garlic and grated ginger, and cook for another minute until incredibly fragrant. Be careful not to burn the garlic.02
-
Now, add the red curry paste, curry powder, and turmeric to the pot. Stir constantly for about 60 seconds. You’ll see the color deepen and the aroma become intensely nutty and warm. This process, called "blooming," is what transforms your curry from flat to fantastic. It toasts the spices in the fat, unlocking their full potential.03
-
Pour in the coconut milk and chicken broth, and add the fish sauce and brown sugar. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. Bring the sauce to a gentle simmer, stirring to ensure the coconut milk is fully incorporated and the sugar has dissolved. Give it a quick taste—it should be a harmonious balance of salty, sweet, and spicy.04
-
Return the seared chicken (and any accumulated juices) to the pot, along with the sliced red bell pepper. Give everything a good stir. Reduce the heat to low, cover the pot, and let it simmer gently for 15–20 minutes. The chicken will cook through and become fork-tender, and the peppers will soften just slightly but still retain a bit of a bite.05
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Once the chicken is cooked, turn off the heat. Stir in the fresh lime juice—this brightens the entire dish and cuts through the richness. Do a final check for seasoning, adding more salt or a pinch of sugar if needed. Ladle the curry into bowls and garnish generously with the fresh, chopped cilantro.06
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