This chicken coconut curry is the kind of recipe you keep in your back pocket for busy weeknights. It’s warm, comforting, and packed with flavour, but still comes together in under 30 minutes with pantry-friendly ingredients. Plus, it makes a great meal prep option and clocks in at around 35g of protein per serving, not bad for a bowl of something so cozy. 🙂
The chicken bakes while your curry sauce simmers away, which honestly makes this feel effortless. And the creamy coconut milk combined with red curry paste, a splash of fish sauce, and a little sugar hits all the sweet, savoury, and slightly spicy notes. I love serving it over fluffy rice with a sprinkle of cilantro and green onion! Super satisfying.
🧡 WHY YOU'LL LOVE THIS RECIPE
Quick and easy. From prep to plate in 30 minutes. The chicken bakes while your curry cooks so everything comes together super quick!
Protein-packed. Each serving has roughly 35g of protein, making it filling enough to stand on its own or be part of your weekly meal prep.
Flavourful! A handful of simple spices, coconut milk, and curry paste give you a rich and balanced curry with minimal effort.
🔪 KITCHEN EQUIPMENT
- Baking sheet and parchment paper
- Large pot or deep skillet
- Mixing bowls
- Cutting board and knife
- Wooden spoon or spatula
🥚 INGREDIENTS YOU'LL NEED for this chicken coconut curry
Here’s what you’ll need for this chicken coconut curry.
- Chicken breast – Boneless and skinless, chopped into bite-sized pieces.
- Curry powder, garlic powder, onion powder
- Salt and pepper
- Onion – Any kind works, but I used yellow onion.
- Thai red curry paste – You can find this at your local grocery store in the International/Asian section!
- Garlic
- Coconut milk – Full-fat or light both work, just adjust for richness.
- Chicken broth – You could also use veggie broth in a pinch.
- Light brown sugar
- Fish sauce and soy sauce
- Cilantro and green onion
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
A Few Notes on Technique
If you’ve never tried baking your chicken before adding it to a curry, it’s a total time saver! You’ll still get tender pieces, but without extra pans or mess. While the chicken roasts, your curry base cooks and thickens on the stove. That way, everything is ready to go in just one pan and one baking sheet!
Also, don’t skip the simmering part. Letting your sauce bubble away for a few minutes helps concentrate all the flavours and makes it taste like it took a lot longer than it did.
📝 HOW TO MAKE THIS RECIPE
1. Preheat your oven to 425°F (220°C) and prepare a small baking sheet lined with parchment paper.
2. In a medium bowl, toss the chopped diced chicken with curry powder, garlic powder, onion powder, salt and black pepper.
3. Place the seasoned chicken evenly onto the prepared baking sheet and bake for 10 minutes.
4. While the chicken is baking, heat oil over medium-high heat in a pot or pan.
5. Add onion and sautee for 2 minutes.
6. Stir in the red curry paste and garlic until well combined. Around 1 minute.
7. Next stir in the chicken broth and coconut milk.
8. Stir in the brown sugar, fish sauce and soy sauce. Bring to a boil, then reduce heat to medium. Simmer for 5 to 10 minutes to thicken the sauce slightly.
9. Add the cooked chicken, cover and cook 5 minutes.
10. Remove from heat and sprinkle chopped cilantro. Serve with hot cooked rice.
☝🏻 Tips and tricks
Let the curry simmer properly. Even just 5 minutes makes a big difference. It helps thicken the sauce and brings out the deeper flavours of the coconut milk, curry paste, and aromatics.
Adjust the heat to your liking. If you’re spice-sensitive, use less red curry paste or skip the red pepper flakes. If you’re a spicy food fan, add an extra teaspoon of curry paste or a squeeze of sriracha at the end.
Coconut milk tip: If your can of coconut milk is separated, give it a good shake or stir before adding it to the pot. That way, the curry turns out creamy and smooth.
Meal prep tip: Keep the rice and curry stored separately in the fridge. That way your rice doesn’t get soggy and everything reheats more evenly.
Can I use a different protein instead of chicken?
Yes! Shrimp, tofu, or even chickpeas work really well in this curry base. If you’re using shrimp, just cook them directly in the curry sauce near the end so they don’t get rubbery. For tofu, pan-fry until crispy before adding it in. It’s super flexible, so you can swap based on what you have or your preferences.
My curry sauce feels too thin — how do I thicken it?
The sauce should naturally thicken a bit as it simmers, especially if you’re using full-fat coconut milk. If it still feels too loose, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water and stir it into the curry. Let it simmer for another minute and it should thicken up nicely. Alternatively, just let it cook uncovered for a few extra minutes to reduce it down.
Why does my curry taste bland?
A little extra salt or soy sauce might be all it needs. Every brand of coconut milk and curry paste is a bit different, so sometimes a little adjusting is necessary. You can also squeeze in a bit more lime juice at the end or toss in a few fresh herbs to brighten everything up. Taste and tweak!
And that’s dinner sorted. Whether you’re cooking for one or feeding a crowd, this chicken coconut curry has your back. It’s quick, flavourful, and protein-rich! Perfect for meal prep or a lazy dinner when you still want something a little special.
Let me know if you try it. Tag me in your version, and happy curry-ing 💛
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Craving more saucy and satisfying Asian dishes? These easy recipes are perfect for weeknight dinners and just as meal-prep friendly:
Sticky Hoisin Chicken: A sweet and savoury one-pan dish that’s ready in 30 minutes, delicious over jasmine rice.
Sweet Miso Chicken: A high-protein favourite with a simple miso-maple glaze that bakes to golden perfection.
Coconut Lime Shrimp: Thai-inspired, creamy, and bright with lime, ready in 25 minutes.
Mongolian Shrimp and Broccoli: Sweet, garlicky shrimp stir fry with tender broccoli and a sticky soy glaze.
Chicken Coconut Curry
- Total Time: 20 minutes
- Yield: 4 1x
Description
When you’re craving something warm and hearty but don’t want to spend an hour cooking — this Chicken Coconut Curry delivers. Creamy, bold, and done in half an hour, it’s a high-protein dish that makes weeknight dinners (and leftovers) a whole lot better.
Ingredients
CHICKEN
- 2 lb chicken breast, chopped into 1 inch cubes
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
CURRY
- 1tbsp (15 mL) canola oil
- 1 small onion, chopped
- 1tbsp (15 mL) Thai red curry paste
- 2 garlic cloves, minced
- 1 can (14 oz/540 mL)coconut milk
- 1 cup (250 mL) ready-to-use chicken broth
- 2 tbsp (30 mL) light brown sugar
- 1 tbsp (15 mL) fish sauce
- 1 tbsp (15 mL) soy sauce
- chopped cilantro leaves and stems
- green onion, thinly sliced
Instructions
- Preheat your oven to 425°F (220°C) and prepare a small baking sheet lined with parchment paper.
- In a medium bowl, toss the chopped diced chicken with curry powder, garlic powder, onion powder, salt and black pepper.
- Place the seasoned chicken evenly onto the prepared baking sheet and bake for 10 minutes.
- While the chicken is baking, heat oil over medium-high heat in a pot or pan.
- Add onion and sautee for 2 minutes.
- Stir in the red curry paste and garlic until well combined. Around 1 minute.
- Next stir in the chicken broth and coconut milk.
- Stir in the brown sugar, fish sauce and soy sauce. Bring to a boil, then reduce heat to medium. Simmer for 5 to 10 minutes to thicken the sauce slightly.
- Add the cooked chicken, cover and cook 5 minutes.
- Remove from heat and sprinkle chopped cilantro. Serve with hot cooked rice.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner, Main Course
- Cuisine: Asian, Thai
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