Fragrant, creamy, and oh-so-cozy, this Coconut Curry makes for a satisfying dinner, especially when paired with homemade naan and fluffy rice. The flavor gets better and better with storage, so you’ll love the leftovers too!
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Comfort food with an Asian twist.
To me, this coconut curry recipe is the best kind of comfort food.
It’s warm and satisfying, creamy and carb-y—if you pair it with brown rice and Homemade Naan, which I definitely recommend you do! But it’s also got a little (okay, a lot) more flavor to it than a mound of mashed potatoes or a can of chicken soup. THIS is comfort food to me!
- Like my Coconut Chickpea Curry, this recipe is inspired by both Thai and Indian curries, but it’s not really authentic to either cuisine strictly speaking. It borrows a little from each!
- Ben and I love this recipe for meal prep lunches. I prep it and put it in containers with rice. The flavor deepens after a day or two in the fridge, making it even more delish.
- You have the option of using chicken thighs or breasts, depending on your preference. Both are tasty, but chicken thighs have the edge in my book.
My Tips for Perfect Coconut Curry
- Don’t Skimp on the Coconut Milk. You’re going to want FULL fat, not lite coconut milk. While lite coconut milk has its place, it’s definitely not in a coconut curry, where you want it in its fully glory—rich and creamy, with robust coconut flavor.
- Keep Close Watch on Chicken Breasts. I love chicken thighs for curries because it’s very difficult to overcook them thanks to the extra fat. If you use chicken breasts, you’ll want to stand by and remove the curry from the heat as soon as the meat is cooked through to keep it from getting tough.
- Use What’s in Season. I used red bell pepper, but if you’ve got a garden full of zucchini, that’ll work too. Or stir in a bag of baby spinach at the end of the cooking time, throw in the kale that’s sitting in the crisper drawer, whatever! You have a lot of flexibility with this recipe.
A Few More Serving Suggestions
Rice is good, but it’s not the only option by any means!
- Rice. Okay, we’ll start with the obvious! I love Instant Pot Brown Rice or white rice with this coconut curry, but jasmine rice and basmati rice would both work too, or use Turmeric Rice for more flavor. Even Cilantro Lime Rice would pair well!
- Other Grains. Quinoa will add extra protein to your meal, while wheat berries add some more heartiness.
- Other Breads. In addition to naan, try roti, warm pita, and any other flatbread you like. Sometimes when I have sourdough discard, I cook that in a cast iron skillet for an easy flatbread. It’s pretty sour, but we like that!
- Potatoes. Potatoes? Potatoes! I make Air Fryer Baked Potatoes or Air Fryer Sweet Potatoes and spoon the curry over that, kind of like an Asian-inspired stuffed potato. This is a great way to use a smaller amount of leftovers.
Coconut Curry
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 4 servings
This creamy chicken coconut curry is full of flavor! It's a hearty, cozy dinner that's easy to make and fantastic for meal prep and freezing.
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Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts – I love thighs for this but both work
- 1 tablespoon ground paprika
- 2 teaspoons kosher salt plus additional as needed
- 2 teaspoons curry powder
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cayenne pepper
- 1 large yellow onion
- 4 garlic cloves
- 1 inch piece of ginger enough to yield 1 tablespoon minced
- 1 red bell pepper
- 3 tablespoons coconut oil or canola oil, plus additional as needed
- 1 (13-ounce) can unsweetened coconut milk (use full fat, or the sauce may separate)
- 1 ½ tablespoons fish sauce plus additional to taste
- 1 tablespoon freshly squeezed lime juice plus additional lime wedges for serving (lemon also works)
- 1 cup roughly chopped fresh cilantro divided
- Cooked rice cauliflower rice, or Homemade Naan, for serving
Instructions
- Cut the chicken into 1-inch pieces. Place in a large bowl. Top with the paprika, salt, curry powder, turmeric, and cayenne. Toss to coat, then set aside to marinade while you prep the remaining ingredients.
- Finely dice the yellow onion. Mince the garlic and ginger. Cut the bell pepper into thin slices, then cut the slices in half crosswise to make them a shorter.
- In a Dutch oven or similar large, sturdy pot, heat the oil over medium heat. Once it is warm, add the onions. Reduce the heat to medium-low then gently saute until the onions are translucent, about 10 minutes. Do not let brown.
- Stir in the garlic and ginger. Cook, stirring constantly, until super fragrant, about 1 minute.
- Add the chicken and increase the heat to medium. Cook for 1 minute, stirring continuously to bloom the spices. If it starts to stick, drizzle in a bit more oil as needed.
- Stir in the coconut milk, fish sauce, and bell pepper.
- Bring the milk to a rapid simmer (not a full boil). Let simmer for 10 minutes, then stir in the bell pepper. Continue simmering 10 minutes more, until the chicken is cooked through and the pepper is tender. Stir every so often to make sure nothing is sticking.
- Stir the lime juice and half of the cilantro. Taste and adjust seasoning as desired.
- Serve over rice with a big handful of fresh cilantro and additional lime wedges.
Notes
- Tip: Use rubber gloves to toss chicken so that you do not stain your hands with turmeric.
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm coconut curry in a pan on the stovetop over medium heat or in the microwave. The liquid will thicken, but it should loosen up once reheated. If not, add a splash of water or broth.
- TO FREEZE: Transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition
Serving: 1(of 4)Calories: 612kcalCarbohydrates: 14gProtein: 48gFat: 42gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 215mgPotassium: 1044mgFiber: 5gSugar: 7gVitamin A: 2183IUVitamin C: 47mgCalcium: 68mgIron: 5mg
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Was my first time making the dish, I left out the pepper flakes because we have small children, unfortunately the dish was too spicy for them. I did use the recommended curry paste, I think next I will only use 1 tbsp.
Hi Jolene, curry paste can be pretty spicy depending on the brand, we mentioned this in our TIP section. Definitely adjust to your own taste!
It was so yummy and tasted fresh. I made this the other night as a test recipe before a family potluck next weekend and it was wonderful. Easy to make, tasty and readily available ingredients. Can’t wait to try out more recipes here.
Glad to hear you enjoyed it, Gwen! Thank you!
Love this recipe! I go lighter on the curry but it still makes an amazing dish! I can’t get over how quick and easy it is to make as well. If you’re a beginner in the kitchen, definitely give this a try.
So glad to you enjoyed it, Jaymie! Thank you!
I have made many versions of coconut curry, but yours is by far the best, I will definitely come back to your recipe. It’s so good that even my hubby cleans his plate. I added fire roasted tomatoes for an extra kick. Thank you so much!
Thanks so much, Sharon!