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    Home ≫ Main Dish

    Coconut Milk Curry with Chicken

    Updated January 7, 2022. Originally Posted November 7, 2020 By Nikole This post may contain Amazon affiliate links.

    10.3K shares
    Jump to Recipe
    A plate of curry chicken and rice.
    chicken curry plated with rice and garnishes
    Chicken smothered in coconut curry sauce with a side of white rice and lime.
    A plate of curry chicken with rice.
    Chicken curry with coconut milk.
    The best chicken curry.
    The best chicken curry.

    This Thai inspired coconut milk curry chicken recipe is creamy, full of flavor, and made in one pan. It makes a great weeknight dinner that can be ready in about 30 minutes.

    A plate of curry chicken with rice.

    Why you'll love it

    It's quick and easy. Did you know you know you can make a great tasting Thai inspired curry at home in only 30 minutes? That's faster than a trip to a restaurant-even for takeout! There are no complicated steps involved in making this dish so it's great if you're just starting out in the kitchen or are making curry for the first time.

    It's made with easy to find fresh and pantry ingredients. Sometime globally inspired dishes will require unique ingredients. I love finding ways to capture those unique flavors with everyday ingredients that are easily available at most large chain grocery stores.

    It's rich, creamy and full of flavor. The earthy, smokey flavors along with the creaminess of the coconut milk will make your palate sing! If you're craving a simple way to step out of your weeknight dinner routine, try this flavorful Thai inspired chicken curry dish.

    Ingredients

    coconut oil, chicken, tomato paste, onions, spices, coconut milk, chicken broth, garlic, ginger, lime

    Step by step instructions to make coconut milk curry with chicken

    In a medium bowl, toss chopped chicken pieces with ½ tablespoon curry powder, salt and pepper.

    Heat one tablespoon coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.

    The cut chicken in a bowl. The chicken cooked in a pan.

    Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine. 

    Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.

    Cooking onions in a pan. Add spices to onions. Add tomato paste to spice mixture.

    Add coconut milk and chicken broth to the skillet, stirring to combine. I like to use a flat whisk to get it to come together. 

    Add chicken broth. Add coconut milk to pan.

    Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes. 

    Add brown sugar and return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F. 

    Serve with hot cooked rice, lime wedges, and chopped cilantro. 

    Simmering curry. Chicken and curry sauce simmering in pan.

    Recipe notes and tips

    Coconut oil helps to give this curry dish it’s rich flavor and texture. I highly recommend it, but you can use your favorite oil instead.

    You can use regular or chipotle chili powder if you can’t find ancho chili powder. I have made this dish without ground coriander, and it is totally delicious! 

    This curry sauce recipe is mild. If you like to spice things up, add ground cayenne or red pepper flakes to sauce when you add the other spices. Adjust amount to your taste preference.

    I like the additional sweetness from the brown sugar, but this step is optional and depends on your taste preference.

    Peas are a nice addition. Add 1 cup frozen peas when adding liquids.

    My favorite way to eat this curry dish is with hot cooked jasmine rice.

    Chicken smothered in coconut curry sauce with a side of white rice and lime.

    More easy main dish recipes

    Curry Lentil Soup

    Teriyaki Meatballs

    One Pan Chicken Burrito Bowls

    Smoked Sausage and Pasta

    Thank you for reading this recipe! If you make it, I’d love for you to give it a ★ rating  below. This lets me know what you like and want to see more of.

    And since you made it this far, let’s connect on Instagram, Facebook, and Pinterest! I appreciate your support.

    A plate of curry chicken and rice.

    Coconut Milk Curry with Chicken

    Recipe by Nikole Berg
    This Thai inspired coconut milk curry chicken recipe is full of flavor and made in one pan. It makes a great weeknight dinner that can be ready in about 30 minutes.
    4.85 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Main Dish
    Cuisine Asian, Thai
    Servings 4
    Calories 364 kcal

    Equipment

    12 inch pan with lid

    Ingredients
      

    • 2-3 tablespoon coconut oil canola or vegetable
    • 1.5 pounds boneless, skinless chicken breasts cut into 2 inch cubes
    • 3 tablespoon curry powder divided
    • Salt and pepper to taste
    • 1 cup yellow onion chopped
    • 3 cloves garlic finely chopped, about 2 tsp
    • 2 tablespoon fresh ginger about a 2 inch knob, finely chopped (not powdered)
    • 3 tablespoon tomato paste about half a 6 oz can
    • 1 teaspoon cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon ancho chili powder
    • 1-15.25 oz can coconut milk full fat, not reduced fat
    • 1 cup chicken broth or stock
    • 1 tablespoon brown sugar optional

    For Serving

    • Hot cooked rice
    • Warm naan
    • Lime wedges
    • Cilantro leaves
    • Crushed red pepper flakes

    Instructions
     

    • In a medium bowl, toss chopped chicken pieces with ½ tablespoon curry powder, salt and pepper.
    • Heat one tablespoon coconut oil in a large skillet oven medium-high heat. When melted, add chicken and cook until lightly browned but not cooked through, about 2 minutes per side. Remove chicken from pan to a plate and set aside.
    • Melt one to two tablespoons of coconut oil in the same skillet over medium heat. Add onions and cook for about 3 to 5 minutes or until softened and starting to turn golden. Add the garlic and ginger, stir to combine.
    • Add tomato paste, remaining curry powder, cumin, coriander, and ancho chili powder to the skillet. Mix everything together to form a thick paste.
    • Add coconut milk and chicken broth to the skillet, stirring to combine. I like to use a flat whisk to get it to come together.
    • Turn heat to medium high to get bubbling. Turn heat down so it simmers gently. Simmer for about 8 minutes.
    • Add brown sugar, stir to combine. Return browned chicken to the skillet. Bring heat to medium and simmer until chicken is cooked through, about 3-5 minutes more or until a meat thermometer registers 165º F.
    • Serve with hot cooked rice, lime wedges, and chopped cilantro.

    Notes

    • Coconut oil helps to give this curry dish it’s rich flavor and texture. I highly recommend it, but you can use your favorite oil instead.
    • You can use regular or chipotle chili powder if you can’t find ancho chili powder. I have made this dish without ground coriander, and it is totally delicious!
    • This curry sauce recipe is mild. If you like to spice things up, add ground cayenne or red pepper flakes to sauce when you add the other spices. Adjust amount to your taste preference.
    • Peas are a nice addition. Add 1 cup frozen peas or canned peas along with the coconut milk and broth.
    • I like the added sweetness of brown sugar, but it's optional.
    • My favorite way to eat this curry dish is with hot cooked jasmine rice.

    Nutrition

    Calories: 364kcalCarbohydrates: 12gProtein: 42gFat: 17gSaturated Fat: 10gCholesterol: 107mgSodium: 211mgPotassium: 999mgFiber: 3gSugar: 3gVitamin A: 378IUVitamin C: 8mgCalcium: 64mgIron: 4mg
    Keyword coconut curry, thai curry, yellow curry
    Tried this recipe?Click here to leave a helpful tip!
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    10.3K shares

    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Shirley

      April 27, 2022 at 5:38 pm

      This recipe was easy and delicious!! I will definitely be making this again !!

      Reply
    2. Mia

      March 24, 2022 at 1:15 am

      5 stars
      This was delicious! Subbed NM red Chile for the ancho and skipped the brown sugar. Very easy to make and was so flavorful!

      Reply
    3. Gail

      February 20, 2022 at 7:47 pm

      5 stars
      Loved it! I substituted the chili powder with regular chili powder and cayenne. Still came out great!

      Reply
    4. Kristen Shields

      November 30, 2021 at 5:56 pm

      5 stars
      I just made tonight because for my diet chicken breast is great for the amount of protein but it is a meat I need to
      spice up. I finally made this recipe and it is BOMB! Full of flavor and super easy. I ate it with green beans because I am doing low carb. It was super delicious and filling. I will make this again in the future. I reduced the can of milk but only did 10 oz of chicken breast. Thanks for this awesome and simple recipe.

      Reply

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    Welcome! I'm Nikole and here at The Travel Palate, I focus on creating quick and easy meals that don't sacrifice flavor for convenience. Join me in the kitchen to celebrate easy American cooking that's globally inspired. About The Travel Palate

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