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+ servings
5 from 1 vote
coconut curry chicken and rice in a bowl
Coconut Curry Chicken
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Coconut Curry Chicken is the quick and easy dinner recipe to make when you need to put dinner on the table but you are in a hurry. It is so hearty with the creamy coconutty sauce and crisp vegetables. Serve over hot-fluffy rice!

Course: Dinner
Cuisine: Fusion
Keyword: Coconut Curry Chicken
Servings: 8 servings
Calories: 312 kcal
  • 1 ½ pounds boneless skinless chicken thighs substitute with boneless skinless chicken breasts
  • 1 tablespoon curry powder
  • 1 teaspoon grated ginger, ginger paste or minced ginger
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 tablespoon tomato paste
  • 5 cloves garlic minced
  • 1 ½ cups water
  • 1 teaspoon chicken bouillon powder
  • 14 oz coconut milk 1 can
  • 1 ½ cups chopped vegetables, bell peppers and carrots or other vegetables of choice
  • 6-10 basil leaves, chopped I used Sweet Thai Basil
  1. Prepare and Season chicken. Cut the chicken into 1 inch thick strips and place on a large plate or in a bowl. To the chicken add a quarter teaspoon each of the curry powder, ginger paste, salt and white pepper. Mix well to combine, ensuring that the seasoning gets all over the chicken.

  2. Cook Chicken. Set a pot (preferably a dutch oven) on high heat. Pour the oil into the pot and swirl to ensure the oil completely coats the bottom of the pot. Let it heat up for 3 minutes then add the chicken to the pot in a single layer. Let the chicken cook for about 3 minutes then stir and let the chicken cook until no longer pink (stir from time to time as the chicken cooks to prevent burning).

    Remove the cooked chicken from the pot. The pot should have some fat rendered from cooking the chicken thighs. If you used chicken breasts, add about half a tablespoon of oil to the pot after removing the chicken.

  3. Make the Chicken Curry. Add the chopped onions to the same pot in which you cooked the chicken. Let it cook for about one minute while stirring from time to time. Add the tomato paste and stir well to combine with the onions. Add the minced garlic and stir. Add the minced ginger and stir. Add the one and a half cups of water and stir. Add the curry powder and stir. Add the remaining salt and chicken bouillon powder and stir. Add back the chicken to the pot and stir. Bring to a simmer then pour in the coconut milk. Bring to a simmer then add in the remaining white pepper and stir. Bring to a simmer and let it simmer for about 5 minutes.

  4. Add Vegetables. Add in the chopped bell peppers and carrots and stir then add the chopped basil leaves. Turn off the heat.

  5. Serve. Serve warm with rice, pasta, bread or your side of choice. I love this coconut curry chicken with hot fluffy jasmine rice!

Recipe Notes

1. My coconut milk of preference is the Thai organic coconut milk. It has a rich coconut flavor and is super creamy.

2. The white pepper really helps cut the sweetness of the coconut milk. (I use unsweetened coconut milk but natural coconut milk still has a little sweetness to it.) If you do not have white pepper, use black pepper instead.

3. Once all ingredients are in the pot, taste and adjust seasoning as needed. Add a little water or coconut milk if it is too salty. Add a little sprinkle of salt if it isn't salty enough.

4. Feel free to add other vegetables like zucchini or egg plant.

5. You could also make this coconut curry chicken without any added vegetables. In fact, my kids prefer it without any vegetables.

6. If you can't find chicken bouillon powder, replace the one and a half cups of water with low sodium chicken broth. Then adjust the quantity of salt added as needed.