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If there’s one dish that consistently makes our dinner rotation without anyone complaining, it’s this incredible coconut curry chicken!
What makes this particular yellow coconut curry chicken so beloved? It’s ridiculously easy to prep and whip up, which means less time stressing in the kitchen and more time enjoying those delicious aromas. Plus, we’ve found that curry is a secret superpower for getting even the picky eaters to enthusiastically try new veggies and explore bold, exciting Asian flavors.
Get ready to transform your weeknight dinner into a vibrant, flavorful escape that the whole family will adore. This recipe is about to become your new favorite secret weapon!
For more Asian Dinner Ideas, check out Firecracker Chicken, Orange Chicken and Asparagus, and Honey Chicken.
Why we think you’ll love it:
- Quick. This coconut chicken curry recipe only takes about 30 minutes to make!
- Delicious. It’s simple, delicious, and a meal the entire family enjoys (it’s even gluten-free!)
- Variety. To shake things up try cauliflower, squash, sweet potatoes, and celery root, or add chickpeas or chopped nuts for added protein.
Coconut Curry Chicken Ingredients and Substitutions
- 1 tablespoon vegetable oil- or olive oil, coconut oil, or colona oil
- ½ yellow onion, diced– or use white onion
- 2 cloves minced garlic minced- How to Mince Garlic
- 1 pound chicken breasts cut into 1-inch cubes- or boneless skinless chicken thighs
- 3 carrots cut into ¼-inch slices– or use bell peppers or green beans
- 2 russet potatoes peeled and cut into 1-inch cubes– or Yukon Gold
- 3 tablespoons yellow curry powder
- 1½ tablespoons red curry paste– Reduce if you want a less spicy dish.
- 1 (14-ounce) can full-fat coconut milk– You could use low-fat coconut milk, but the sauce will be less creamy.
- 3 cups low-sodium chicken broth or vegetable broth– or chicken stock
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon fish sauce
How to Make Coconut Curry Chicken
- SAUTE. In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
- SEASON. Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.
- SAUCE. Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
- SERVE. Remove from heat and serve with rice and garnish with cilantro, if desired.
Kristyn’s Recipe Tips
- The first few steps move pretty quickly, so chop, cube, and measure everything before you start cooking
- If the sauce is too thin, simmer it uncovered for a few more minutes to reduce. You can also check out our post on how to thicken soups and sauces.
- The best way to cut even to 1-inch cubes is to partially freeze the chicken before cutting into bite-sized pieces.
- If you are not accustomed to spicy curry, you can use ¾ to 1 tablespoon of tomato paste, which adds more sweetness to the dish, and about ½ tablespoon of red curry paste.
Coconut Curry Chicken Recipe
Ingredients
- 1 tablespoon vegetable oil
- ½ yellow onion, diced
- 2 cloves minced garlic minced
- 1 pound chicken breasts cut into 1-inch cubes
- 3 carrots cut into ¼-inch slices
- 2 russet potatoes peeled and cut into 1-inch cubes
- 3 tablespoons yellow curry powder
- 1½ tablespoons red curry paste
- 1 (14-ounce) can full-fat coconut milk
- 3 cups low-sodium chicken broth or vegetable broth
- 2 tablespoons brown sugar or coconut sugar
- 1 teaspoon fish sauce
- cilantro, optional
Instructions
- In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.
- Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. Stir in curry powder and curry paste. Cook for 1 minute or until fragrant.
- Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.
- Remove from heat and serve with rice and garnish with cilantro, if desired.
Video
Notes
- The first few steps move pretty quickly, so chop, cube, and measure everything before you start cooking
- If the sauce is too thin, simmer it uncovered for a few more minutes to reduce. You can also check out our post on how to thicken soups and sauces.
- The best way to cut even 1-inch cubes is to partially freeze the chicken before cutting into bite-sized pieces.
- If you are not accustomed to spicy curry, you can use ¾ to 1 tablespoon of tomato paste, which adds more sweetness to the dish, and about ½ tablespoon of red curry paste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftovers in an airtight container, or divide into individual serving containers, and store in the fridge for up to 3 days or in the freezer for up to 3 months.
Thaw if needed. Reheat in a saucepan or wok on medium heat until heated through. You can also microwave until heated through.
Complete the Meal
Sides
Asian Chicken Recipes
Baked Sweet and Sour Chicken
40 mins
Honey Chicken
20 mins
Crock Pot Cashew Chicken
3 hrs 6 mins
Baked Teriyaki Chicken
35 mins
Collections
This recipe was originally published October 2018.
This was really good. Only used two cups of broth and thought it was a tad sweet with the brown sugar so added a bit more yellow curry powder and red curry paste. Simmered for over 1/2 hour and added a cornstarch slurry to thicken. Turned out great; will make again.
I followed the recipe & definitely needed to simmer for an hour before the sauce reduced….but OMG so delicious. I added some bok choy & steamed corn (cut off the cob), as well as added 3x the red curry paste for some extra heat.
This coconut curry chicken recipe is full of flavor. Super delicious served with rice and veggies! My family loved this recipe so much. Thank you for sharing this recipe!
So glad to hear that! You’re welcome!
Delicious! I added some more potatoes because my kids love them. Great recipe, so hearty!
So flavorful and hearty. My whole family loved it. Will defeinitely make again.
That’s wonderful to hear! Thanks for giving the recipe a try!
Does this freeze well?
Not bad, but calling for 3 cups of chicken broth plus a can of coconut milk made it a soup!! I think she made a mistake! I cut the broth back to 1/2 c the second time I tried it.
You could cut back on the broth if it was too soupy for your liking. Make sure to use all of the potatoes… the starch will thicken it. You can simmer for longer too, which may help it thicken more as well.
I agree. Too much liquid- and I cut back on it by 1 cup based on this comment. I used all the potatoes and summered for over 30 min. It’s more like a soup.
Agreed to much broth. Just half a cup makes it a much better consistency. Otherwise great dish oh I also used half a tablespoon red curry paste to make it less spicy. Made it for Valentine’s Day and she loves it. Thanks
Glad to hear the recipe was a hit. Thanks for sharing what you did.
I made this dish tonight and it came out perfectly topping some cauliflower rice. My husband and the kids loved it and begged me to make it again.