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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
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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.
Having issues trying to find yellow curry powder can this be substitute yellow curry paste and do the volumes differ in the recipe
I haven’t ever tried subbing anything for yellow curry powder, but the paste might work? I’m sure there are great substitution ideas online. You’ll have to let us know what you end up deciding to do and how it turns out!
So so good! Wow!
I’m like Liam McKeever, I love Indian and Curry dishes but after a surgery I can’t take a lot of heat(spice) anymore! No one replied to his request, so I’ll ask again….is this dish very spicy (hot), and if so, is there a way to reduce heat but retain flavor??
Personally, we don’t think it’s too spicy. My kids even eat it. You can always add less than it says or add a little more liquid. Hope that helps 🙂
This was just wonderful! Lots of taste and presented very well. I added extra curry for more heat and another potato . Definitely will be making this again!
Yay! Love to hear that! Thank you for trying it & for letting me know!
Excellent recipe! I have been searching for this recipe since college. Im going to make this all the time, now that I know how:)
Glad you found it!! Thank you so much! Enjoy!
Must admit curry is not my all time favorite spIce. This chicken was very good and will try this again!
The sweetness of the coconut really balanced out the kick from the curry. Good recipe!
Thai Food is an absolute favorite of mine. I Love Curry! This recipe is so simple to make and packed with so much flavor!
My hubby & I love curry. It is a bold, delicious flavor. This did not disappoint!
Great recipe very delicious
Happy you think so 🙂 Thank you so much!
When you listed “3 c. low-sodium chicken vegetable broth”, I took it as “3 CUPS”. It was unclear what you were trying to say with just the letter “c”. Anyway, I added 3 cups of the broth and the recipe turned out just OK. It was a more LIQUIDY COMPARED to the PICTURES you POSTED of your finished product.
Yes, it is 3 cups. This recipe is from my friend, Natalie, from Life Made Simple, so thank you or giving it a try 🙂
Delicious recipe! I did add a touch of salt. quick, super easy, and flavorful. I’ve bookmarked this recipe.
Glad you did!! Thank you so much for letting me know!!
Is chicken broth are vegetable broth or is it I can use either one?I’m making it for my boyfriend he loves curry and I just want to make it right..
Thank u for the recipe
You can use either one! Some prefer to keep the dish vegetarian, so in that case you can use vegetable broth. Or if you prefer the flavor of that one. But either works! Hope he enjoys the dish!
This became literally a soup for me. I followed the recipe to a t and Rechecked probably 5 times. Any idea what i couldve messed up? It was 3 cups of broth right? Thanks!
Hmmm..yes, it is 3 cups of broth. This is a contributors recipe, so I wish I knew for sure. You added everything else?
@CHELSEA – MAKE SURE YOU USED THE FULL AMOUNT OF POTATOES. THE STARCH THICKENS IT UP. ALSO COOK IT A BIT LONGER THAN 20 MINS. MINES WAS SOUPY ALSO. I LET MINES SIMMER ON MED-HIGH FOR ABOUT AN HOUR TOTAL AND IT’S THICK AND CREAMY. DEFINITELY GIVE IT ANOTHER SHOT.
My stomach can not tolerate spice too well. On a scale of 1 to 10, how hot is this dish with the amount of curry added? If I want to add flavour but keep out the heat, how much curry would you suggest?
If you omit the red curry paste, it will not be a spicy. Yellow curry is mild, I’ve eaten it since I was a child and my kiddos enjoy it.
I love coconut curry and have been on the hunt for an easy recipe and this one looks soooooo good!
Pinning this so I can make it for my husband. Coconut curry is one of his favorites, but I’ve never made it at home. Time to change that!
This looks so delicious and healthy! I can’t wait to try it!
We love curry in our family. This would be a hit for sure!
So flavorful and delicious! The ultimate comfort meal. 🙂
Wow! This recipe looks delicious!
I love addition of vegetables!
I am telling you, it is so delicious!! Thanks so much!