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A vibrant, flavorful dish comes together quickly in a single pan, making this coconut curry chicken a perfect weeknight meal! Serve the meat, beans, veggies, and creamy coconut milk broth over rice, with spring rolls, or alongside Naan bread for a warming, easy dinner that’s ready in just 30 minutes.
Table of Contents
Chicken Coconut Curry
You just might want to drink this creamy coconut milk broth with a straw! It’s cozy and flavorful, not too rich, but still hearty and satisfying. Perfect for those evenings when you’re craving something a little bit different, but you don’t have much time to stand over the stove!
Sometimes I get hankering for a meal that tastes more exotic than the classic Southern home cooking that we find in our little rural Central Virginia town. Restaurants are scarce, so we’re normally forced to choose between fast food or pizza when we need a quick option.
Let’s just say that Thai, Indian, and sushi are not on the local menu. Thanks to this easy chicken coconut curry recipe, though, we can satisfy our cravings in the comfort of our own kitchen…with just a few simple ingredients.
What is coconut curry sauce made of?
The two key ingredients in this coconut curry sauce are Thai red curry paste and full-fat coconut milk. The curry paste includes a convenient blend of exotic spices and flavors, such as red chili pepper, lemongrass, ground coriander, garlic, Thai ginger, and kaffir lime peel. It’s a quick and easy way to add zesty, bold flavor to the creamy coconut milk — without having to purchase a zillion different unique ingredients.
When should I add coconut milk to a curry?
First sauté the chicken and vegetables, and then give the spices a chance to cook and “bloom” in the hot skillet for about 1 minute to develop even more flavor. Then it’s time to add the coconut milk! Use a wooden spoon to scrape up any flavorful bits from the bottom of the skillet, bring the coconut milk to a simmer, and then let the mixture gently cook over low heat. There’s no need to boil the coconut milk.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pan of coconut chicken curry. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to sauté the chicken and vegetables.
- Chicken: use either boneless skinless chicken breasts or boneless skinless chicken thighs — whichever you prefer.
- Broccoli: I use fresh broccoli florets, but you can substitute with frozen, thawed florets if you prefer. If using thawed frozen broccoli, you can wait to add it closer to the end (when you add the chickpeas).
- Onion and garlic: for savory flavor.
- Ginger: adds zesty warmth to the curry. We love fresh gingerroot (grated on a microplane), but you can substitute with dried ground ginger if necessary.
- Thai red curry paste: the key to a flavorful curry sauce! This curry paste is a convenient combination of lemongrass, garlic, chili peppers, kaffir lime peel, and other ingredients that truly yield a classic Thai curry. Don’t omit this important ingredient.
- Curry powder: a dried curry powder is optional, for an extra layer of flavor. If you don’t care for the taste, just omit it!
- Coconut milk: the rich, creamy base of the curry. I recommend full-fat coconut milk for the best flavor and texture.
- Garbanzo beans: also called chickpeas. You can swap these out for other beans, or for extra chicken. They’re an inexpensive way to bulk up the dish, adding extra flavor and texture.
- Brown sugar: for a hint of sweetness in the background.
- Lime juice: a bright, acidic finishing touch that cuts nicely through the rich, creamy broth.
- Kosher salt and black pepper: to enhance the other flavors in the dish.
How to Cook Chicken Curry with Coconut Milk
This quick and easy coconut curry chicken comes together in a single pan, which means that you have fewer dishes to wash at the end. Win-win!
- Brown the chicken in olive oil in a hot skillet or Dutch oven. Season with salt and pepper.
- Add the broccoli and onion, and cook just until the veggies are starting to soften.
- Add the seasonings, cooking and stirring for 1 more minute.
- Pour in the coconut milk. Bring the mixture to a simmer.
- Stir in the chickpeas and brown sugar, reduce the heat to low, and gently simmer the curry for 5-7 more minutes. The curry is done when the chicken is cooked through (reaching an internal temperature of 165°F) and the vegetables are tender.
- Add the lime juice, and season with salt and pepper to taste.
What to Serve with Coconut Curry Chicken
Garnish each bowl with chopped fresh parsley, cilantro, green onions, lime wedges, sriracha or other hot sauce, red pepper flakes, or chopped peanuts. Serve the coconut curry chicken and rice (or cauliflower rice), with a side of Naan bread, or simply on its own like a soup. Spring rolls or a crisp green side salad are also nice options to include with the meal.
Storage
Leftover Thai coconut curry will keep in an airtight container in the fridge for 3-4 days, or in the freezer for up to 3 months. Thaw in the refrigerator overnight, and reheat the curry gently over low heat on the stovetop just until warmed through. You can also reheat individual portions in the microwave for 1-2 minutes on high.
Recipe Variations
- Add just about any vegetables that you like. For instance, try diced zucchini, diced bell peppers, canned diced tomatoes (drained), cooked diced sweet potato (or other potatoes), or you could try frozen mixed vegetables, corn, edamame, or peas.
- Use shrimp instead of chicken. Since shrimp cooks quickly, you’ll want to remove it to a plate once it turns pink. Then prepare the rest of the curry, stirring the cooked shrimp back into the broth at the very end.
- Swap out the fresh broccoli for frozen broccoli florets. If using frozen broccoli, let it thaw first, and then stir it into the skillet towards the end of the cooking time (when you add the garbanzo beans).
- If you don’t want chickpeas in your curry, substitute with additional chicken or with a couple of cups of extra vegetables instead.’
- The dried curry powder is an optional ingredient for a bit of extra flavor. You can omit this if you don’t care for it. Just make sure that you don’t omit the red curry paste!
Tips for the best coconut curry chicken recipe
- Use canned full-fat coconut milk for the best flavor and texture. I don’t recommend “lite” coconut milk, and you definitely do not want to use the refrigerated cartons of coconut milk, which have a much thinner consistency and a very different taste.
- Adjust the amount of red curry paste to suit your tastebuds. The recommended 2 tablespoons gives the dish nice flavor, but doesn’t make it too spicy. If you like a spicier, more flavorful dish, add extra curry paste to taste.
- While both chicken breasts and chicken thighs will work, we prefer the dark meat thighs because they don’t dry out as easily and they add a lot of great flavor to the curry.
More One-Pan Dinner Recipes to Try
One Pan Coconut Curry Chicken
Ingredients
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breast or thighs, diced into bite-sized pieces
- 2 cups fresh broccoli florets, cut into bite-sized pieces
- 1 large sweet onion, finely diced
- 3 cloves garlic, grated or finely minced (about 1 ½ teaspoons total)
- 1 tablespoon grated fresh ginger (or about 1 teaspoon ground dried ginger)
- 2 tablespoons Thai red curry paste, or more to taste
- 1 teaspoon curry powder (optional)
- 1 (13.5 ounce) can coconut milk
- 1 (15.5 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1 tablespoon light brown sugar
- 1 tablespoon freshly-squeezed lime juice
- Kosher salt and ground black pepper, to taste
- Optional for serving: cooked basmati rice (or cauliflower rice); Naan or pita bread; chopped fresh cilantro, parsley, or sliced green onion; chopped peanuts; crushed red pepper flakes; srirachi hot sauce
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- When the oil shimmers, add the chicken to the skillet. Cook for 5 minutes, or just until browned on the outside. Don’t stir the chicken too frequently, since you want to give it time to sit in the skillet and get a nice brown exterior. The chicken doesn’t need to be cooked through at this point (since it will continue cooking with the rest of the ingredients), so you’re just looking for some color on the outside to add flavor.
- Season the chicken with some salt and pepper, to taste.
- Add the broccoli and onion to the skillet. Cook just until the onion starts to soften, about 4-5 more minutes, stirring occasionally and scraping up the bits from the bottom of the pan.
- Add the garlic, ginger, red curry paste, and curry powder (if using). Cook for 1 minute.
- Stir in the coconut milk; bring to a simmer.
- Add the chickpeas and brown sugar, reduce the heat to low, and cook for 5-7 more minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the lime juice. Taste and season with additional salt and pepper, as needed.
- Serve curry with rice and garnish with fresh cilantro, parsley, or sliced green onions.
Notes
- Use canned full-fat coconut milk for the best flavor and texture. I don’t recommend “lite” coconut milk, and you definitely do not want to use the refrigerated cartons of coconut milk, which have a much thinner consistency and a very different taste.
- Adjust the amount of red curry paste to suit your tastebuds. The recommended 2 tablespoons gives the dish nice flavor, but doesn’t make it too spicy. If you like a spicier, more flavorful dish, add extra curry paste to taste.
- While both chicken breasts and chicken thighs will work, we prefer the dark meat thighs because they don’t dry out as easily and they add a lot of great flavor to the curry.
Nutrition
This recipe was originally published in May, 2018. The photos were updated in December, 2022.
This sounds so good, fast, and easy too. Going to give it a try as weather here in WA. seems to be warming up and this will be quick!!! 🙂
Excellent, La Juana! It’s so perfect for those nights when you don’t want to heat up your kitchen with the oven or stand over a hot stove for too long! 🙂 Enjoy!
Can’t wait to try this recipe- it looks so yummy and easy to make . You are a “Star” making our lives so much hassle free with regards
to stressing over meals. I am not a good cook but your recipes has made cooking enjoyable for me, and it works, thank you.
Hi, Janell! Thank you!!! Your kind comment totally made my day! 🙂 I hope that you enjoy the meal.
Looks delicious! Las Cruces is another place where it is hard to find Asian food. Plenty of Mexican-American food and every chain imaginable it seems, but little Asian. It surprises me because this is a University town. Do the boys like Asian food when they can get it?
Thanks, Marion! Yes, my boys love classic American Chinese food (General Tso’s chicken, sesame chicken, sweet and sour chicken, egg rolls, fried rice, etc.). They don’t have much experience with more authentic Asian cuisine, thanks to our location, but they’re pretty willing to try most things. 🙂