Coconut Chicken Curry

This coconut chicken curry is one of those dinners that feels comforting without being heavy. Tender chicken simmers in a creamy coconut curry sauce with vegetables, then gets served over rice for a meal that tastes like it took way more effort than it actually did.

It’s super flexible. You can use whatever vegetables you have in the fridge, making it a great way to sneak a few extra veggies onto your family’s plate. It’s also a one-pot meal, which means fewer dishes to wash at the end of the night. Make it mild or spicy and have dinner on the table in about 30 minutes.

If you love easy Asian-inspired dinners like this, you should also try my Korean Beef Bowls, Honey Garlic Shrimp Rice Bowl, or Sheet Pan Teriyaki Chicken and Broccoli.

Why You’ll Love This

This Thai-inspired coconut chicken curry is perfect for busy weeknights because it’s fast, flexible, and easy to customize.

• Ready in about 30 minutes
• Uses simple ingredients
• Great for meal prep
• Easy to customize
• Naturally dairy-free
• Family-friendly

The coconut milk makes the sauce rich and creamy while the curry paste adds lots of flavor without requiring a long list of spices.

What Makes This Recipe Work

You’ll find the full ingredient list with exact measurements in the recipe card below, but here are a few things worth knowing before you start.

• Chicken: I used chicken breast for this recipe because that’s what I had on hand, but chicken thighs work great too and stay a little more juicy.
• Curry Paste: Red curry paste gives the dish a little more heat, while yellow curry paste tends to be milder and slightly sweeter. I usually use Maesri curry paste, which has great flavor and is easy to find at many Asian grocery stores and online. Just keep in mind that it can be pretty spicy, especially if you’re serving kids or anyone sensitive to heat. If you’re using curry paste for the first time, I’d start with 2 tablespoons and add more to taste. Yellow curry paste is usually the safer choice if you’re looking for a milder curry.
• Vegetables: This is a great clean-out-the-fridge meal. Bell peppers, broccoli, green beans, zucchini, snap peas, carrots, and mushrooms all work well.
• Coconut Milk: Use full-fat coconut milk for the richest, creamiest sauce.

If you enjoy curry flavors, my Instant Pot Japanese Curry is another easy comfort food dinner that’s always popular in our house.

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

How to Make Coconut Chicken Curry

This recipe comes together quickly, so I like having the vegetables chopped and ready before starting.

The first step is cooking the garlic, ginger, and curry paste together. Don’t skip this part. Cooking the curry paste for a minute or two helps bring out more flavor and gives the sauce a richer taste.

Once the coconut milk is added, the sauce comes together quickly. The chicken cooks directly in the curry, which keeps it tender and allows it to soak up all the flavor.

The vegetables go in toward the end so they stay slightly crisp and don’t become mushy.

Easy Ways to Customize It

This curry is incredibly flexible.

You can:

• use chicken thighs or chicken breast
• swap the vegetables based on what you have
• make it spicier with chili oil or Thai chili peppers
• add extra vegetables for a heartier meal
• serve it over rice, brown rice, or cauliflower rice

For a fresher finish, I like serving it with lime wedges and chopped cilantro.

What to Serve With Coconut Chicken Curry

Coconut chicken curry is most commonly served over steamed jasmine rice, which helps soak up all of the extra sauce. Brown rice, cauliflower rice, or rice noodles are also great options if you want to switch things up.

For sides, I like pairing it with something fresh and crunchy to balance the rich coconut curry sauce. Cucumber salads, simple vegetable sides like Chinese broccoli or garlic water spinach, or a light slaw all work well. If you’re serving this for a larger dinner, you can also add spring rolls, dumplings, or flatbread for dipping into the sauce.

Don’t forget the garnishes. A squeeze of fresh lime juice, chopped cilantro, sliced green onions, or a drizzle of chili oil can add a lot of flavor right before serving.

Leftovers Reheat Beautifully

This coconut chicken curry might taste even better the next day after the flavors have had time to meld together.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through.

You can also freeze the curry for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

An Easy Dinner You’ll Make Again

This coconut chicken curry is one of those recipes that’s simple enough for a weeknight but flavorful enough that everyone looks forward to it. The creamy coconut sauce, tender chicken, and vegetables make it a dinner that feels comforting without being heavy.

If you make this recipe, leave a comment below and let me know what vegetables you used. And if you’re looking for more easy dinners like this, sign up below to get my free ebook, 12 Easy Asian Weeknight Dinners: Better Than Takeout Recipes You Can Make Tonight.

RECIPE