Coconut Chicken Curry

This coconut chicken curry is one of those easy dinners you can make with a few pantry staples and whatever vegetables you have on hand. Tender chicken and vegetables simmer in a creamy coconut curry sauce that’s a little sweet, spicy, and full of coconut flavor.

I make mine with red curry paste and full-fat coconut milk, then balance the sauce with fish sauce and a little sugar. Red bell pepper and green beans are my usual combination, but I’ve made it with zucchini, carrots, and mushrooms too, so it’s an easy recipe to adapt to what you already have.

Serve it over hot rice with a squeeze of fresh lime for an easy weeknight dinner.

A Few Things to Know Before You Start

Chicken: You can use boneless, skinless chicken thighs or chicken breast for this curry. I slice the chicken thinly rather than cutting it into large chunks. This helps it cook quickly and evenly right in the curry sauce, so there’s no need to brown it separately first.

Red curry paste: I use 2 tablespoons of Maesri red curry paste, which makes this curry about medium to spicy. We enjoy spicy food, so if you’re sensitive to heat, start with less. Curry pastes also vary in heat level by brand, so adjust the amount accordingly.

Coconut milk: Full-fat coconut milk gives the curry its creamy texture and coconut flavor. I used Thai Kitchen Organic Coconut Milk when testing this recipe because that’s what my store had, but you don’t need that particular brand.

Vegetables: Red bell pepper and green beans are the combination I used for this recipe, but this is one of those dinners where you can use what you have. I’ve also made it with zucchini, carrots, and mushrooms. Just keep cooking time in mind—firmer vegetables such as carrots may need a head start, while zucchini and mushrooms cook quickly.

Fish sauce: I use 1 tablespoon of fish sauce. My usual brand is Viet Huong Three Crabs, but another fish sauce will work. Different brands vary in saltiness and intensity, so you can adjust to taste.

Sugar: I like my coconut curry on the sweeter side, so I use closer to 2 tablespoons of sugar. Start with 1 tablespoon, taste the curry, and add more depending on how sweet you like it.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Coconut Chicken Curry

This curry comes together pretty quickly once you start cooking, so I like to have the chicken sliced and vegetables prepped before I turn on the stove.

Start with the aromatics. Cook the garlic and ginger in a little oil just until fragrant. This only takes about 30 seconds—you don’t want the garlic to brown before you add the curry paste.

Give the curry paste a minute in the pan. I like to cook the curry paste with the aromatics before adding any liquid. After a minute or two, it becomes much more fragrant, which helps bring out its flavor before you build the sauce.

Build the coconut curry sauce. Stir in the coconut milk, fish sauce, and sugar. I start with 1 tablespoon of sugar and adjust later if it needs more. Curry pastes can vary in both spice and saltiness, so there’s plenty of room to adjust the sauce to your taste.

Let the chicken cook right in the sauce. There’s no need to brown the chicken separately for this recipe. The thin slices cook quickly as they simmer in the coconut curry sauce, which keeps this an easy one-pan dinner.

Add the vegetables toward the end. Once the chicken has had time to cook, add the bell pepper and green beans. They only need a few minutes—I like the vegetables tender but still with some texture rather than cooked until completely soft.

Taste before you serve. Once everything is cooked, give the sauce one last taste. You can add a little more sugar if you’d like it sweeter or finish it with a squeeze of lime for some brightness. The sauce should stay creamy and pourable, so there’s plenty to spoon over jasmine rice.

How Spicy Is This Curry?

With 2 tablespoons of Maesri red curry paste, I’d describe this curry as medium to spicy. We enjoy spicy food, so that amount works well for us, but curry paste can vary quite a bit by brand.

If you’re sensitive to spice or cooking for kids, start with less curry paste. It’s easier to add more than to tone down a curry that’s already too spicy.

And if you’re using another brand, don’t assume 2 tablespoons will give you exactly the same result. Some curry pastes are much milder than Maesri.

Make It With Whatever Vegetables You Have

One reason I like this curry for a weeknight dinner is that the vegetables don’t have to be exact.

I used red bell pepper and green beans here, but zucchini, carrots, and mushrooms all work well too. It’s a good recipe for using up vegetables that are already in the refrigerator.

The main thing is to add them according to how quickly they cook. Thinly sliced carrots need more time than zucchini or mushrooms, for example.

What to Serve With Coconut Chicken Curry

I usually serve this curry over steamed jasmine rice, which soaks up the creamy coconut sauce. A squeeze of fresh lime right before eating helps balance the sweetness and richness of the coconut milk.

Storing and Reheating Leftovers

Store leftover chicken curry in an airtight container in the refrigerator. The sauce will thicken as it sits, so don’t be surprised if it’s noticeably thicker the next day.

Reheat it gently on the stovetop or in the microwave until the chicken is heated through. If the sauce becomes thicker than you like, stir in a small splash of water or coconut milk to loosen it.

---

If you’re looking for another easy Asian-inspired dinner, try my Sheet Pan Teriyaki Chicken and Broccoli for an easy chicken dinner with minimal cleanup, or Honey Garlic Shrimp when you need something even quicker.

RECIPE