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Coconut Curry Chicken Recipe

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This Coconut Curry Chicken recipe features tender chicken simmered in a creamy coconut milk curry sauce with bold spices. A flavorful, easy-to-make dish perfect for weeknight dinners or meal prep. Serve it over rice or with naan for a complete meal.

Ingredients

Scale

  • 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 1 tablespoon coconut oil or vegetable oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon fresh ginger, grated

  • 2 tablespoons red curry paste or curry powder

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 tablespoon fish sauce or soy sauce

  • 1 tablespoon brown sugar (optional)

  • Salt and pepper to taste

  • Fresh cilantro, chopped (for garnish)

  • Cooked rice or naan (for serving)

Instructions

  1. Heat coconut oil in a large skillet over medium heat.

  2. Add diced onion and sauté until soft (about 3–4 minutes).

  3. Stir in garlic and ginger and cook for 1 minute until fragrant.

  4. Add curry paste or powder and cook for another 1–2 minutes.

  5. Add chicken pieces, stirring to coat with spices. Cook until lightly browned.

  6. Pour in coconut milk, fish sauce (or soy sauce), and brown sugar. Stir to combine.

  7. Bring to a simmer. Reduce heat and cook uncovered for 15–20 minutes, or until chicken is fully cooked and sauce thickens slightly.

  8. Season with salt and pepper to taste.

  9. Garnish with fresh cilantro. Serve over rice or with naan.

Notes

  • You can adjust the spiciness by using more or less curry paste.

  • Use light coconut milk for a lower-calorie version.

  • Add veggies like bell peppers or spinach for added nutrition.

  • Great for leftovers—flavors deepen overnight!

Nutrition

Find it online: https://emiliarecipes.com/coconut-curry-chicken-recipe/