Delish Coconut Curry Chicken

This Delish Coconut Curry Chicken is my ode to creamy coconut chaos: tender chicken in a silky curry-lime sauce with a whisper of sweetness and a “did someone add pineapple?” situation that somehow works. It’s the weeknight hero that tastes like you tried, without you actually, you know… trying. I used the wrong pan (again), overfilled it (again), and it still turned out like a vacation you can eat. If that’s not kitchen magic, I don’t know what is.

The first time I made this, my husband wandered in mid-sizzle, sniffed the air, and asked, “Is that… dessert chicken?” The kids stared at the pineapple like it was a science experiment and then fought over the last bite. I also learned coconut milk boils like a tiny volcano when you look away to rescue a Lego from the sink. Did I scrape caramelized curry off the stovetop with a spatula while pretending it was all part of the plan? Absolutely. 10/10 would chaos-cook again.

Time-Saving Hacks

– Use rotisserie chicken and just simmer it in the sauce. Accuracy? Questionable. Delicious? Yes.
– Microwave jasmine rice. Pour into a bowl and fluff like you stood over a pot for 20 minutes.
– Buy pre-chopped onions/garlic or use the jarred stuff. Vampires and purists will cope.
– Toss your spices right in the coconut milk can, swirl, then pour—mixing cup who?
– Canned pineapple is fine. Drain it like your sanity depends on it.
– Curry paste instead of eight spices. Your measuring spoons are already in witness protection.

Serving Ideas

– Serve over jasmine rice or rice noodles that you definitely didn’t overcook.
– Warm naan for dipping. It’s basically a spoon, but tastier.
– Add a cucumber-lime salad so you can say “balanced.”
– Top with cilantro if you’re not on Team Tastes-Like-Soap. Scallions if you are.
– Pair with a crisp lager, a slightly sweet Riesling, or water if you’re pretending to be hydrated.
– Serve with wine if the kids drove you nuts. Pour first, ask questions later.
– Or keep it feral: bowl, couch, Netflix, no garnish. You’re still a star.

What to Serve It With

– Steamed jasmine or coconut rice
– Garlic naan or paratha
– Quick pickled cucumbers (rice vinegar, sugar, salt, 10 minutes)
– Roasted broccoli or snap peas tossed in sesame oil
– Mango chutney or chili crisp for the drama
– Lime wedges, always—squeeze like you mean it

✔Tips & Mistakes

– Use full-fat coconut milk. Light coconut milk is just disappointment in a can.
– Don’t blast the heat—boiling hard can split the sauce. Gentle simmer = silky.
– Sear the chicken in batches. Overcrowding = sad steam bath.
– Taste at the end. Need bright? Lime. Need salty? Tamari/soy or fish sauce. Need rich? More coconut milk.
– Add pineapple near the end so it stays perky, not mushy.
– Sauce too thin? A cornstarch slurry saves the day. Too thick? Splash of water or stock.
– If it breaks, whisk in a little more coconut milk off heat and pretend it never happened.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in airtight containers; keep rice separate so it doesn’t turn into spackle.
– Reheat gently on low; add a splash of water/coconut milk to revive.
– Freezer: 2–3 months. Pineapple softens after thawing, still tasty. Thaw overnight and reheat low and slow.

✔Variations and Substitutions

– Protein swap: chicken thighs, shrimp (last 3–4 minutes), tofu, or chickpeas.
– Veg upgrades: bell peppers, spinach, snap peas, carrots—whatever’s wilting in your crisper.
– Heat levels: mild curry powder/paste for peace, chile flakes or sambal for chaos.
– Nutty twist: a spoon of peanut or almond butter for extra body.
– Sweet/salty: sugar ↔ honey or maple; soy sauce ↔ tamari or coconut aminos.
– Sesame oil optional. Nice perfume, not mandatory.
– Low-carb: serve over cauliflower rice or shredded cabbage sautéed in garlic and lime.
– Lazy night: skip the sear, dump-and-simmer. Call it “deconstructed.” It still counts.

Frequently Asked Questions

Delish Coconut Curry Chicken

Creamy coconut milk and warm spices simmer with tender chicken for a weeknight-friendly curry that tastes like takeout—ready in 45 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb boneless skinless chicken thighs cut into 1.5-inch pieces
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp coconut oil
• ▢ 1.5 cup yellow onion, diced
• ▢ 4 clove garlic, minced
• ▢ 1 tbsp fresh ginger, grated
• ▢ 2 tbsp red curry paste
• ▢ 0.5 tsp ground turmeric
• ▢ 0.5 tsp ground cumin
• ▢ 0.25 tsp crushed red pepper flakes optional
• ▢ 13.5 oz unsweetened full-fat coconut milk
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tsp brown sugar
• ▢ 1 tsp fish sauce optional
• ▢ 1.5 cup red bell pepper, thinly sliced
• ▢ 3 cup baby spinach loosely packed
• ▢ 1 tbsp fresh lime juice
• ▢ 0.25 cup fresh cilantro, chopped for garnish
• ▢ 3 cup cooked jasmine rice for serving

Instructions

Preparation Steps

• Pat chicken dry. Season with salt and black pepper.
• Heat coconut oil in a large deep skillet over medium-high heat. Add chicken and sear until lightly browned, 5 to 6 minutes. Transfer to a plate.
• Reduce heat to medium. Add diced onion and cook until translucent, 3 to 4 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
• Stir in red curry paste, turmeric, and cumin; cook 30 seconds to bloom the spices.
• Pour in coconut milk and chicken broth, scraping up any browned bits. Stir in brown sugar and fish sauce (if using).
• Return chicken and any juices to the skillet. Add sliced bell pepper. Simmer uncovered over medium heat until chicken is cooked through and sauce thickens slightly, 12 to 15 minutes.
• Turn off heat. Fold in spinach to wilt, 1 to 2 minutes. Stir in lime juice and adjust seasoning to taste.
• Serve curry over cooked jasmine rice and garnish with chopped cilantro.

Notes

Use light coconut milk for a lighter sauce. For extra heat, add more red pepper flakes or a pinch of cayenne. Leftovers keep refrigerated up to 4 days or freeze up to 2 months.