difficulty
Beginner
Servings
2 servings
Prep time
10 min
Cooking time
20 min
Calories
520 kcal
This Creamy Coconut Chicken Curry is rich, comforting, creamy, and packed with warm flavor. Tender chicken is simmered in a silky coconut curry sauce with garlic, onions, and peppers, then served over fluffy jasmine rice for the ultimate cozy dinner.
The creamy coconut milk paired with the savory curry spices creates the perfect balance of richness and warmth. The soft chicken and fragrant rice make every bite comforting, flavorful, and incredibly satisfying.
It’s an easy restaurant-style curry recipe that feels cozy, vibrant, and perfect for weeknight dinners.
Why You’ll Love This Creamy Coconut Chicken Curry
This recipe is creamy, flavorful, and incredibly easy to make. The coconut milk creates a rich silky sauce while the curry paste adds bold flavor without needing many ingredients.
It’s also easy to customize with different vegetables, spice levels, or proteins.
Ingredients
- Coconut Chicken Curry
- 2 chicken breasts (cut into pieces)
- 1 can coconut milk (400 ml)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 bell pepper (sliced)
- 1 tbsp curry paste (red or yellow)
- 1 tbsp olive oil
- 1 tsp paprika powder
- Salt & pepper to taste
- Rice
- 200 g jasmine rice
- Optional Toppings
- Fresh cilantro
- Lime wedges
- Chili flakes
- Sesame seeds
Instructions
- Cook jasmine rice according to package instructions.
- Heat olive oil in a large skillet or pan.
- Add onion and garlic and cook until soft and fragrant.
- Add chicken pieces and season with paprika, salt, and pepper.
- Cook until the chicken is lightly golden.
- Stir in the curry paste and cook briefly.
- Add sliced bell pepper and coconut milk.
- Simmer for 10–15 minutes until creamy and slightly thickened.
- Serve over warm jasmine rice.
- Garnish with cilantro and lime wedges before serving.
Nutrition per serving
- Protein: ~34 g
- Fat: ~22 g
- Carbohydrates : ~48 g
- Fiber: ~3 g
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Make Ahead & Meal Prep
You can prepare the curry ahead of time and store it in the fridge for up to 3 days. The flavors become even richer as the curry sits.
Reheat gently on low heat and add a splash of water or coconut milk if the sauce thickens too much.
Tips
- Use full-fat coconut milk for the creamiest sauce
- Don’t boil the curry too hard
- Add extra curry paste for more spice
- Fresh lime juice brightens the flavors beautifully
Variations
- Spicy version: Add chili oil or extra curry paste
- Shrimp version: Replace chicken with shrimp
- Veggie version: Add broccoli, carrots, or spinach
- Low carb version: Serve with cauliflower rice
FAQ
Absolutely. This is one of the easiest curry recipes to make because it uses simple ingredients and comes together quickly while still tasting restaurant-quality.
Red curry paste creates a richer and slightly spicier flavor, while yellow curry paste is milder, creamier, and slightly sweeter. Both work perfectly depending on your spice preference.
Yes, chicken thighs work incredibly well because they stay extra juicy and tender while simmering in the curry sauce.
This curry is usually mild to medium spicy depending on the curry paste you use. You can easily adjust the spice level by adding more or less curry paste or chili flakes.
Let the curry simmer uncovered for a few extra minutes so the sauce reduces naturally. You can also add a small cornstarch slurry if needed.
Coconut milk can separate if the curry boils too aggressively. Simmer gently over medium-low heat for the smoothest sauce.
Recipe by vino
The creamy coconut sauce with the tender chicken creates the perfect comforting curry dinner. The curry paste adds bold flavor while the coconut milk keeps everything rich, smooth, and balanced.
I also love how vibrant and restaurant-quality this curry looks while still being incredibly simple to make at home.
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