Coconut Chicken Curry

January 20, 2026

The Crumb Collection

January 20, 2026

This Coconut Chicken Curry is a creamy, flavorful one-pot meal that comes together in about 30 minutes — perfect for a quick weeknight dinner. It features tender chicken simmered in a rich coconut curry sauce with aromatic spices, red bell pepper, fresh lime, and herbs. The curry is mildly spiced (adjustable to taste) and pairs beautifully with rice and/or naan bread.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

🛒Ingredients

(Yields about 4 servings)

3 tablespoons coconut oil, divided

1/2 medium yellow onion, diced (~1/2 cup)

3 cloves garlic, minced (~1½ tsp)

2 tablespoons ginger, finely minced (from ~1½-inch piece)

2 teaspoons yellow curry powder

3 tablespoons red curry paste (e.g., Thai Kitchen; adjust to taste)

2 teaspoons ground coriander

1 large red bell pepper, sliced

1 lb boneless skinless chicken (breast or thighs), cut into 1-inch pieces

Salt and pepper

1 (13.5-oz) can full-fat coconut milk

1 lime (juice)

1–2 tbsp brown sugar (to taste)

2 tsp fish sauce (optional)

1/4 cup cilantro and/or basil, diced

Chopped peanuts or cashews (optional garnish)

Serving suggestion: rice and/or naan bread

👩🍳 Method / Instructions

Prep ingredients: Dice onion, mince garlic and ginger, slice red bell pepper, and cut chicken into pieces.
Sauté aromatics: Heat 2 tbsp coconut oil in a large deep skillet over medium-high. Add onion and cook 3–5 min until slightly golden. Add garlic and ginger, stir to coat.
Spice base: Lower heat slightly and stir in curry powder, red curry paste, and coriander. Cook 2–3 min until fragrant.
Add chicken: Increase heat to medium-high, add remaining 1 tbsp oil, red bell pepper, then chicken. Season with salt and pepper and cook 4–5 min until browned but not fully cooked.
Simmer sauce: Pour in coconut milk, add lime juice and brown sugar. Cook until chicken is fully cooked and sauce slightly thickened. Add fish sauce if desired.
Serve & garnish: Serve over rice or with naan; sprinkle with cilantro/basil and nuts if using.

💡 Additional Information

-Flavor profile: Mildly spiced, savory with subtle sweet notes from coconut milk and brown sugar.

-Variations: Add extra vegetables (e.g., carrots, spinach), use chicken thighs instead of breast, or thicken sauce further with cornstarch slurry.

-Substitutions:

Lite coconut milk will give a thinner sauce.

Thai Green Curry Paste instead of the Red Curry Paste will give it a milder flavour.

Fish sauce is optional — adds umami depth.

-Serving ideas: Steamed basmati or jasmine rice, warm naan, or roasted veggies.