Coconut Curry Chicken offers a flavor explosion of creamy, salty goodness. Serve it over rice or eat it straight from the pot with a spoon, we won’t judge. With delicious Thai flavors, this dish is a comfort meal that doesn’t sit heavy and is sure to be requested again and again.
Try our recipes for Thai Red Shrimp Curry and Chicken Satay with Peanut Dipping Sauce for more Thai-inspired flavors.
Why Our Recipe
- An easy, one-pot dinner that takes less than an hour.
- Tasty Thai flavors that make you look like a culinary genius.
- Curry that isn’t overpowering, but blended beautifully with other spices.
What do we love most about this Easy Coconut Curry recipe? It’s so simple to prepare with ingredients that may already be in your pantry, and it’s filled with tons of spices, tender chicken, and creamy coconut milk. It’s also a dish that you can get creative with, by adding even more fresh vegetables or increasing the texture with the nice crunch of cashews or peanuts. This dish will fill your kitchen with mouth-watering aromas that can be tasted in every single bite.
Ingredient Notes
- Onion: White offers a milder onion flavor than its friend the yellow onion, but you could still use yellow.
- Red Bell Pepper: You could go with another color like orange or yellow that’s also sweet. Green is acceptable but is missing that sweeter flavor.
- Garlic: Besides making your kitchen smell amazing when it’s being sauteed? It enhances the depth of the spice flavors.
- Ginger: Ginger powder is a much more muted version of this flavor, but you can still use it in a pinch.
- Curry: You are looking for a yellow curry powder and they aren’t all created equal. Using a name-brand curry powder is usually a solid choice.
- Turmeric: Part of the ginger family, and gives everything it touches a beautiful golden color.
- Coriander: Curry’s overlooked BFF, adds a surprising freshness that gives the curry a deeper and more balanced flavor.
- Chicken Breasts: Cut into bite-size pieces. You could also use boneless skinless chicken thighs without altering cooking times.
- Chicken Broth: Use a low-sodium chicken broth to better control the flavor and salt content.
- Coconut Milk: The full-fat version gives a stronger coconut flavor than a lighter option or coconut milk drink.
- Asian Chili Garlic Sauce: You find this in the section of your grocery store with other Asian foods. It’s often even near the canned coconut milk. It’s sold in a bottle.
- Fish Sauce: Crucial in balancing the flavors of all the spices, and provides the authentic taste of a Thai dish. It’s also found in the section of your grocery store that is near the Chili Garlic Sauce.
- Brown Sugar: Adds a touch of sweetness.
- Lime Juice: Fresh is always best, but the bottled stuff works too.
- Cilantro: If you’re one of the lucky folks who can taste cilantro instead of the ‘soapy’ flavor some people describe, then sprinkling fresh cilantro over the top adds a distinctly fresh, citrusy, and slightly spicy taste.
Coconut Milk Options
Use full-fat coconut milk for the best coconut flavor and the creamiest results. If you’re looking for a lighter option, you can substitute low-fat coconut milk if you prefer, but your dish won’t be as thick. Fix this by adding half a tablespoon of cornstarch mixed with a tablespoon of water to thicken the sauce.
You can also substitute coconut cream for coconut milk. They are almost always interchangeable. Not surprisingly, coconut cream will make your Easy Coconut Curry even more thick and rich.
Fish Sauce Substitutes
Fish sauce offers a flavor profile unlike any other! It actually pulls all of the spices together creating a deeper authentic Thai flavor, and legitimately enhances the taste of the overall dish. You won’t regret using it! Fish sauce is strong, however, so we recommend adding in the recipe amount and then tasting the sauce before adding any more.
If you really don’t want to use fish sauce, or if you have an allergy, you can try one of these instead (but seriously, the depth of flavor just isn’t the same with a substitute):
- Soy sauce
- Soy sauce and rice vinegar (equal parts)
- Minced Anchovies
- Soy sauce and lime juice (equal parts)
How Spicy Are We Talking?
Thai curry is traditionally served spicy, but ours registers right between mild and medium, and the coconut milk does bring down the spice level a bit on its own.
If you want to crank up the heat, add more chili garlic sauce (add half a teaspoon at a time and then taste before adding more) or a sprinkle of cayenne pepper. If you don’t like spicy food at all, use only 2 teaspoons of chili garlic sauce instead of the full tablespoon.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3-4 days.
Reheat on the stovetop by placing the leftovers in a pot or skillet over medium-low heat. Stir occasionally until heated through, about 10-15 minutes.
Reheat in the microwave by placing a portion in a microwave-safe dish. Heat in 30-second increments, stirring in between for even heating.
We don’t recommend Freezing this dish. Coconut milk can take on a funny texture when reheated from frozen.
More Asian recipes…
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our very own cooking show.
This is an excellent recipe. Easy to put together with lots of flavor.
It was good but if I make it again I would omit the brown sugar because I don’t think a curry needs to be sweet and I would reduce the fish sauce because it was the dominant flavor in the end. Also, as another review mentioned i would cut the amount of chicken broth in half because it’s not creamy enough – even with full fat coconut milk.
Delicious flavor- I used coconut cream and a little cornstarch to make it thicker. Next time I make this I’ll use a little less chicken broth.
Absolutely delicious meal over Jasmine rice. I also added thinly sliced carrots as another vegetable and then cashews for topping.
Love it. I just like to marinade the chicken with the spices for an hour before starting the recipe
I agree! The sauce has excellent flavor, but next time I think I will allow the chicken to marinade in the herb and spice mixture first!
A really good, basic, easy to follow chicken coconut curry recipe. I added in shredded carrots, zucchini sticks, and petite green peas during the last five minutes of cooking. The vegetables complimented the dish well. I also velveted the chicken with about a teaspoon of baking soda for about 15 minutes before rinsing and seasoning so it was perfectly tender after cooking. Nice balance of sweet, spicy, savory, tangy, and umami.
Flavor profile was wonderful. Sauce not thick enough. I will reduce amount of chicken broth next time. Loved the cranberry addition. Could have simmered longer perhaps. Will try again.
I made this last night and had leftovers for lunch today, and it was delicious! It was a hit with my entire family including my 5 and 3 yo grandsons. I also added a can of drain chick peas and a sweet potato.
I like to put dried cranberries on mine.
Looks great. Can I use curry paste instead of the powder? Would it significantly change the flavor? Thank you