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.
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
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.
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 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.
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.
More easy main dish recipes
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Coconut Milk Curry with Chicken
Equipment
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 teaspoon
- 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.
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