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–+ servings
Bella

Coconut Milk Chicken Curry Recipe is a must-try dish!

This Coconut Milk Chicken is rich, fragrant, and infused with Thai-inspired flavors. Tender slices of chicken are gently poached in a creamy coconut curry broth made with garlic, ginger, and red curry paste—perfectly balanced with a touch of sweetness and heat. Serve it over steamed rice or noodles for a deeply comforting and flavorful meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil or canola oil1 onion diced1 tablespoon fresh ginger, minced4 cloves garlic, minced1 red chili, finely choppedTwo 14 oz cans coconut milk, full-fat preferred2 tablespoons soy sauce2 tablespoons red Thai curry paste1 tablespoon brown sugar1½ lbs chicken breast, thinly sliced (or chicken thighs)1 teaspoon salt½ teaspoon pepper
  • Optional ToppingsFresh cilantroChili oil or chili crunchScallionsFresh lime juice
  • Serving SuggestionsSteamed white riceCoconut riceRice noodles

Method
 

  1. Heat coconut oil in a large skillet over medium heat. Add diced onion and cook for 4 to 5 minutes until softened and translucent.
  2. Stir in the minced ginger, red chili, and garlic. Sauté for an additional 2 minutes until fragrant.
  3. Pour in the coconut milk and stir in soy sauce, red curry paste, brown sugar, salt, and pepper. Mix well until the sauce is smooth and flavorful.
  4. Carefully add the thinly sliced chicken to the skillet. Reduce heat to medium-low and let the chicken gently poach in the sauce for 15 to 20 minutes, or until fully cooked and tender. Avoid boiling the sauce to preserve the chicken’s texture.
  5. Once done, remove from heat. Stir in a splash of fresh lime juice and chopped cilantro if desired.
  6.  
  7. Serve the coconut milk chicken over your choice of rice or noodles. Top with chili oil, scallions, or additional cilantro for extra flavor.

Notes

  • For extra richness, always use full-fat coconut milk.
  • Adjust spice by using more or less red curry paste and chili.
  • This dish can be made ahead—store in the fridge for up to 3 days. The flavors deepen even more overnight.
  • Swap the chicken with tofu or shrimp for a different protein option.

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