Creamy Coconut Curry Chicken Recipe

Introduction

This creamy coconut curry chicken is a flavorful and comforting dish that combines tender chicken with rich coconut milk and aromatic spices. It’s perfect for a weeknight dinner that feels special without a lot of fuss. The balance of tangy lime and warming curry makes it a crowd-pleaser.

Ingredients

• 3 tablespoons olive oil (divided)
• 1 medium onion (diced)
• 1 red pepper (diced)
• 4 cloves garlic (minced)
• 2 tablespoons ginger (grated)
• 2 teaspoons curry powder
• 1-2 tablespoons red curry paste
• 1 teaspoon coriander
• 1 ½ pounds chicken thighs (cut into strips or use chicken breast)
• 1 teaspoon kosher salt (or more to taste)
• 13.66 ounces full-fat coconut milk (1 can)
• 1 lime (juiced, plus more for serving)
• 1 tablespoon brown sugar (or more to taste)
• 1 teaspoon fish sauce (optional)
• ¼ cup cilantro leaves (for serving)

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the onion and red pepper and sauté for 4-5 minutes until softened. Then add the minced garlic and grated ginger, stirring to combine.
2. Step 2: Lower the heat to low and add the curry powder, red curry paste, and coriander to the skillet. Stir often for about 1 minute until the spices are lightly toasted and fragrant. Remove this mixture to a bowl.
3. Step 3: Wipe the skillet clean with a paper towel and return to medium-high heat. Add the remaining 1 tablespoon of olive oil and the chicken strips. Season with kosher salt. Cook for about 5 minutes until the chicken is browned on both sides but not fully cooked through.
4. Step 4: Reduce heat to low and add the sautéed vegetables and spice mixture back into the skillet with the chicken. Mix well to combine.
5. Step 5: Pour in the coconut milk, lime juice, and brown sugar (start with 1 tablespoon and adjust to taste). Stir the curry gently and cook for about 5 more minutes until the chicken is cooked through and the sauce has thickened slightly. If using, stir in the fish sauce at the end.
6. Step 6: Serve the curry garnished with fresh cilantro leaves and additional lime wedges on the side.

Tips & Variations

• Use chicken breast if you prefer leaner meat, but thighs will keep the dish juicier.
• Adjust the amount of red curry paste depending on your preferred spice level.
• For a vegetarian version, substitute chicken with firm tofu or chickpeas.
• Add vegetables like spinach or peas towards the end of cooking for extra color and nutrition.
• If you don’t have fish sauce, a splash of soy sauce can add a similar umami flavor.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This curry does not freeze well as the coconut milk may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk light instead of full-fat?

Yes, you can use light coconut milk to reduce calories, but the sauce may be less creamy and rich in flavor.

How spicy is this curry?

The spiciness varies depending on the amount of red curry paste. Start with 1 tablespoon for mild heat and increase if you prefer it spicier.

Creamy Coconut Curry Chicken Recipe

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★★★★★

4.7 from 52 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

This Creamy Coconut Curry Chicken recipe is a flavorful and comforting dish featuring tender chicken thighs simmered in a fragrant coconut milk curry sauce with aromatic spices, fresh ginger, and garlic. Perfectly balanced with a hint of lime and a touch of sweetness, this curry is easy to prepare on the stovetop and makes a delicious meal served over rice or with flatbread.

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Ingredients

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Main Ingredients

• 3 tablespoons olive oil (divided)
• 1 medium onion (diced)
• 1 red pepper (diced)
• 4 cloves garlic (minced)
• 2 tablespoons ginger (grated)
• 2 teaspoons curry powder
• 1–2 tablespoons red curry paste
• 1 teaspoon coriander
• 1 ½ pounds chicken thighs (cut into strips or use chicken breast)
• 1 teaspoon kosher salt (or more to taste)
• 13.66 ounces full-fat coconut milk (1 can)
• 1 lime (juiced, plus more for serving)
• 1 tablespoon brown sugar (or more to taste)
• 1 teaspoon fish sauce (optional)
• ¼ cup cilantro leaves (for serving)

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Instructions

1. Sauté Vegetables: Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the diced onion and red pepper, and sauté for 4-5 minutes until softened. Add the minced garlic and grated ginger, stirring to combine and release their aroma.
2. Toast Spices: Reduce the heat to low, then add the curry powder, red curry paste, and coriander. Stir continuously for about 1 minute until the spices become fragrant and lightly toasted. Remove the spice and vegetable mixture from the pan and set aside in a bowl.
3. Cook Chicken: Wipe the pan clean with a paper towel, then reheat over medium-high heat. Add the remaining 1 tablespoon of olive oil, then the chicken strips. Season with kosher salt. Cook for approximately 5 minutes, turning occasionally, until the chicken is browned on both sides but not fully cooked through.
4. Combine Ingredients: Lower the heat to low. Return the sautéed vegetables and toasted spices back into the skillet with the chicken. Mix everything well to combine evenly.
5. Simmer Curry: Pour in the full-fat coconut milk, lime juice, and brown sugar (start with 1 tablespoon and adjust to taste). Stir well, continue to cook for about 5 minutes until the chicken is fully cooked and the curry sauce has slightly thickened. If desired, stir in the fish sauce for extra depth of flavor.
6. Serve: Garnish with fresh cilantro leaves and additional lime wedges if desired. Serve hot with steamed rice or your preferred side.

Notes

• Adjust the amount of red curry paste to control the spiciness of the dish; start with 1 tablespoon for milder flavor or 2 for more heat.
• Using chicken thighs keeps the meat moist and tender, but chicken breasts can be substituted if preferred.
• If the curry sauce is too thin after simmering, continue cooking for a few more minutes to reduce and thicken it.
• Fish sauce is optional but adds a savory umami depth; omit for vegetarian adaptations.
• For a lower fat version, use light coconut milk instead of full-fat, though the curry will be less creamy.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: coconut curry chicken, creamy chicken curry, Thai chicken curry, coconut milk curry, easy chicken curry recipe