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Creamy Coconut Curry Chicken

Featured in Meals That Make the Table Happy.

Creamy Chicken Coconut Curry combines juicy chicken, crunchy veggies, and fragrant spices in a rich coconut sauce. Ready in just 30 minutes, it's a quick and versatile meal for busy days. The flavors hit all the right notes—sweet coconut milk, spicy curry paste, tangy lime, and fresh cilantro. Pair it with rice or bread for a healthy, satisfying dish. Leftovers get even tastier after a day in the fridge.
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Updated on Sun, 30 Mar 2025 00:21:42 GMT
Creamy Chicken Coconut Curry Pin it
Creamy Chicken Coconut Curry | mecooking.com

Thai flavors burst to life in this heartwarming coconut curry that turns plain chicken into something magical. This simple one-pan dish mixes juicy chicken with smooth coconut milk, bold spices, and fresh veggies, giving you restaurant-quality food at home. The coolest thing? You'll have it ready in just 20 minutes, which is perfect when you want something amazing on busy nights without spending forever cooking.

I cooked this curry during our family get-together last week, and my spice-shy aunt couldn't help grabbing seconds. What's the trick? It's all about getting the Thai red curry paste and coconut milk combo just right, making a sauce so tasty you'll want to sip it straight up.

Must-Have Ingredients Breakdown

  • Coconut milk: The star of the show - grab full-fat canned stuff for the richest, most genuine flavor
  • Thai red curry paste: Your flavor shortcut, packing all those complicated spices and aromatics in one easy scoop
  • Sweet Vidalia onion: Its natural sugar helps balance the heat and makes the sauce deeper
  • Fresh ginger: Gives that warm kick that you just can't get from the jarred stuff
  • Fresh lime juice: The final touch that makes all the other flavors pop

Simple Cooking Steps

Flavor Foundation:
Put coconut oil in your biggest pan over medium heat and watch it melt. Throw in your chopped Vidalia onion and let it turn clear and sweet for about 5 minutes. This step builds the basic flavor that carries through the whole dish.
Chicken Magic:
Toss your chicken chunks into the sweet onions, laying them flat. Let them get golden before you stir, roughly 3 minutes each side. This browning adds rich flavor to your curry.
Spice Magic:
Add minced garlic, fresh ginger, and ground coriander to the mix. Stir for half a minute, letting the spices warm up in the oil and coat the chicken. Your kitchen will smell amazing by now.
Curry Creation:
Slowly pour in coconut milk, scraping the pan bottom to get all those tasty bits. Mix in curry paste and carrots, stirring until your sauce turns a lovely orange-red. Let it bubble gently and thicken up.
Final Touch:
Add handfuls of spinach, watching it shrink into the sauce. Finish with a good squeeze of lime and a sprinkle of brown sugar if you want. Your sauce should now nicely coat a spoon.
Delicious Thai Chicken Coconut Curry Pin it
Delicious Thai Chicken Coconut Curry | mecooking.com

In my family that's crazy about Thai food, coconut milk has always been my kitchen MVP. It makes simple foods taste fancy, and I've learned that using the full-fat kind is key for getting that smooth, rich sauce everyone wants.

Tasty Sidekick Options

Make a complete Thai meal by putting your curry next to fluffy jasmine rice that soaks up all that yummy sauce. Add some crunchy spring rolls or a cool cucumber salad for different textures and refreshing bites.

Customize It Your Way

Switch things up by using shrimp, tofu, or just veggies instead of chicken. Mix in red peppers for sweetness, bamboo shoots for crunch, or Thai eggplant for an authentic touch. You can take this dish in so many directions.

Storing Your Curry

Keep your curry goodness in a sealed container for up to five days in the fridge. The flavor actually gets better overnight as everything mixes together. If you want to save it longer, freeze portions for up to three months, just leave room for it to expand.

Close-up Thai Chicken Coconut Curry Recipe Pin it
Close-up Thai Chicken Coconut Curry Recipe | mecooking.com

After tweaking this dish for years, I've realized it's not just about following steps - it's about knowing how each ingredient adds to the final flavor party. This curry has become my favorite comfort food, bringing happiness to countless family dinners.

Frequently Asked Questions

→ Can I prep this curry ahead?
Totally! Store it in a sealed container in the fridge for up to a week. The flavors actually get better over time.
→ What works instead of coconut milk?
If coconut milk's not an option, go for heavy cream or cashew cream. The taste will shift but still be creamy.
→ How spicy does this get?
The heat level depends on the red curry paste amount. Add small amounts first, then adjust to your liking. Less is better to start!
→ Which type of rice pairs well?
Jasmine rice pairs wonderfully, but basmati, brown, or even cauliflower rice works fine too.
→ Can I mix up the vegetables?
For sure! Toss in options like snap peas, broccoli, bell peppers, or even bamboo shoots. Just adjust how long they cook.

Chicken Coconut Curry

Rich and creamy Chicken Coconut Curry, featuring tender chicken with fresh veggies in a flavorful coconut milk base spiced to perfection.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Thai

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 pound chicken breast, boneless and skinless, diced into small chunks
02 2-3 tablespoons olive oil (or swap with coconut oil)
03 1 medium or large yellow or sweet Vidalia onion, finely chopped
04 3 garlic cloves, chopped finely

→ Spices & Seasonings

05 2 teaspoons of coriander powder
06 1 teaspoon salt (kosher preferred)
07 ½ teaspoon fresh black pepper, ground
08 2-3 teaspoons powdered ginger (or use 1 tablespoon of freshly grated ginger)
09 1-3 tablespoons red curry paste (adjust it to your spice preference)

→ Vegetables & Herbs

10 About 3 cups spinach (fresh)
11 ¼ cup fresh basil leaves or chopped cilantro
12 1 to 1½ cups of shredded carrot

→ Sauce & Aromatics

13 13 ounces coconut milk (regular or reduced-fat, your choice)
14 1 to 2 tablespoons of optional brown sugar
15 1 tablespoon lime juice

Instructions

Step 01

Warm up your skillet over medium-high heat and toss in the oil and onion pieces. Stir every now and then for roughly 5 minutes until they soften and look clearer.

Step 02

Toss your chunks of chicken into the pan with the sautéed onion. Stir so everything cooks evenly, about 5 minutes, until the chicken turns white and has no pink inside.

Step 03

Mix in the garlic, coriander, and ginger. Keep stirring for another minute while the big flavors start to fill your kitchen.

Step 04

Pour the coconut milk into the pan, along with the grated carrots and curry paste. Sprinkle in the salt and pepper, turn the heat to medium, and let it cook for about 5 minutes until the curry thickens.

Step 05

Stir in the spinach and squeeze in the lime juice. Keep cooking just until the spinach softens into the sauce. If you like it sweeter, mix in some brown sugar. Finish with cilantro on top and serve it warm with naan, quinoa, or rice.

Notes

  1. You can store this dish in a sealed container in the fridge for up to 7 days.
  2. For a creamier result, go with the full-fat version of coconut milk.

Tools You'll Need

  • A big skillet or frying pan
  • Cutting board and a sharp knife
  • Measuring tools like cups and spoons

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 474
  • Total Fat: 25 g
  • Total Carbohydrate: 34 g
  • Protein: 32 g