Can I use chicken thighs instead of breasts in this Coconut Chicken Curry Recipe?

Absolutely! Chicken thighs stay more tender and juicy during cooking and add a richer flavor. If you use thighs, just adjust cooking time slightly to ensure they’re cooked through.

How spicy is this Coconut Chicken Curry Recipe?

The recipe has a moderate spice level thanks to the red curry paste, but you can easily adjust it by using less or more paste. I recommend starting with your preferred amount and tasting as you cook to find the perfect heat for you.

Can I make this curry ahead of time?

Yes! This curry tastes even better the next day because the flavors deepen. You can make it a day ahead, store it in the fridge, and reheat gently before serving. Just be sure to add a splash of coconut milk when reheating if the sauce thickens too much.

What can I serve with Coconut Chicken Curry?

Great pairings include steamed basmati or jasmine rice to soak up the sauce and warm naan for dipping. A simple cucumber salad or lightly steamed greens complement the richness of the curry nicely.

Coconut Chicken Curry – Quick & Flavorful Weeknight Dinner

Name: Delicious Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 tablespoons coconut oil divided; 1/2 medium yellow onion diced, 1/2 cup; 3 cloves minced garlic about 1 and 1/2 teaspoons; 2 tablespoons finely minced ginger from a 1 and 1/2-inch piece; 2 teaspoons yellow curry powder; 3 tablespoons red curry paste (Thai Kitchen); 2 teaspoons ground coriander; 1 large red bell pepper thinly sliced; 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces; Salt and pepper to taste (approximately 1 teaspoon fine sea salt, 1/2 teaspoon pepper); 1 (13.5-ounce) can full-fat coconut milk; 1 lime (for 1 tablespoon lime juice and serving wedges); 1 to 2 tablespoons brown sugar; 2 teaspoons fish sauce (optional); 1/4 cup cilantro and/or basil, diced; Chopped peanuts or cashews (optional)

Description

A rich and flavorful Coconut Chicken Curry featuring tender chicken pieces simmered in a creamy full-fat coconut milk sauce infused with fragrant spices such as yellow curry powder, red curry paste, ginger, and garlic. Served with fresh herbs and nuts, this dish brings vibrant Thai-inspired flavors to your table in just 30 minutes.

Ingredients

Scale

Base and Aromatics

3 tablespoons coconut oil divided
1/2 medium yellow onion diced, 1/2 cup
3 cloves minced garlic about 1 and 1/2 teaspoons
2 tablespoons finely minced ginger from a 1 and 1/2-inch piece

Spices and Pastes

2 teaspoons yellow curry powder
3 tablespoons red curry paste (Thai Kitchen)
2 teaspoons ground coriander

Main Ingredients

1 large red bell pepper thinly sliced
1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Salt and pepper to taste (approximately 1 teaspoon fine sea salt, 1/2 teaspoon pepper)
1 (13.5-ounce) can full-fat coconut milk
1 lime (for 1 tablespoon lime juice and serving wedges)
1 to 2 tablespoons brown sugar
2 teaspoons fish sauce (optional)

Garnishes and Extras

1/4 cup cilantro and/or basil, diced
Chopped peanuts or cashews (optional)

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Instructions

Prep Ingredients: Dice the onion, mince the garlic and ginger, and peel the ginger before mincing. Thinly slice the red bell pepper into long vertical strips and cut those strips in half horizontally to create bite-sized pieces.
Sauté Onions and Aromatics: Heat 2 tablespoons of coconut oil in a large deep skillet over medium-high heat. Add the diced onion and sauté for 3 to 5 minutes until they begin to turn golden. Add the minced garlic and ginger, stirring to coat everything with the oil.
Toast Spices: Lower the heat to low, then add yellow curry powder, red curry paste, and ground coriander to the skillet. Stir constantly for 2 to 3 minutes until the spices are lightly toasted and fragrant.
Add Peppers and Chicken: Increase the heat to medium-high, add the remaining 1 tablespoon coconut oil along with the sliced red bell pepper. Stir for 1 to 2 minutes, then add the chicken pieces. Season with salt and pepper, then cook for 4 to 5 minutes, stirring often, until the chicken is browned on both sides but not fully cooked through.
Simmer Curry: Pour in the full can of coconut milk, add 1 tablespoon lime juice and brown sugar (start with 1 tablespoon, adjust to taste). Stir continuously and cook until the chicken is fully cooked (165°F internally) and the curry sauce slightly thickens. Stir in fish sauce if using.
Serve and Garnish: Serve the curry hot over cooked basmati rice and/or with naan bread. Garnish with diced cilantro and/or basil, and sprinkle chopped peanuts or cashews if desired. Offer additional lime wedges on the side for extra zest.

Notes

Serve with cooked basmati rice and naan bread along with extra lime wedges for brightness.
For a thicker sauce, whisk 1 tablespoon cornstarch into 1 to 2 tablespoons of the removed curry sauce and stir back into the pan to thicken.
Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
Reheat leftovers gently in the microwave or on the stovetop, adding a splash of coconut milk to loosen the sauce if necessary.
You can adjust the spice level by varying the quantity of red curry paste.

Nutrition

Serving Size: 1 serving
Calories: 464 kcal
Sugar: 6 g
Sodium: 149 mg
Fat: 35 g
Saturated Fat: 28 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 27 g
Cholesterol: 73 mg