Coconut Curry Chicken | What Molly Made

This 20-minute Coconut Curry Chicken is the perfect dish to elevate your weeknight meals! It’s full of rich spices and tender chicken in a creamy coconut milk sauce.

Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or sweet potato curry!

coconut curry chicken in a bowl with basmati rice.

This chicken curry with coconut milk is always a hit when you need a quick, delicoius, and healthy meal.

We make it monthly in our house thanks to the easy ingredients, added veggies, and rich and creamy coconut milk sauce. It comes together in 20 minutes, making it the perfect weeknight meal.

Just like healthy chicken pad thai, it brings your favorite takeout flavors into your kitchen!

Why You’ll Love this Coconut Curry Chicken Recipe

Quick and Convenient: Simple steps make this a perfect weeknight dinner option.
Rich and Creamy Sauce: A luscious coconut-based curry that perfectly coats every piece of chicken.
Diet-Friendly: Easily adaptable for gluten-free or Whole30 diets with ingredient swaps.

Ingredients You Need

Here are the simple ingredients to make coconut chicken curry. Skip to the recipe card for exact measurements.

coconut curry ingredients on a counter top.

Spices: ground coriander, yellow curry powder, and cumin provide the classic curry flavor.
Boneless Skinless Chicken: Tender chicken absorbs the curry flavors.
Yellow Onion: Adds sweetness and depth to the curry.
Garlic and ginger: add zesty, pungent flavors to round it out.
Red Curry Paste: Provides concentrated flavor and heat. You can start with less and add more as desired.
Red Bell Pepper: sneak some vegetables into this quick dinner just like in this creamy coconut shrimp.
Coconut Milk: Use the full-fat canned coconut milk. Do not use cream of coconut because it’s very sweet. And coconut milk from a carton is too thin. You want the can because it’s the perfect mixture of cream and milk for a rich consistency.
Fresh lime Juice: Adds acidity and brightness.
Maple Syrup: Balances the spices with sweetness.
Tapioca Flour: Thickens the sauce to desired consistency. Corn starch works too!

What’s the Best Coconut Milk to Use?

For the richest and creamiest coconut curry chicken, full-fat canned coconut milk is the best choice. Unlike light or carton coconut milk that is thin (like cow’s milk), full-fat versions provide a thick texture and a deep coconut flavor that perfectly complements the spices in the curry. Light coconut milk results in a thinner sauce and coconut cream tends to be too thick with a more pronounced coconut flavor.

How to Make Coconut Curry Chicken

diced chicken breasts seasoned with curry powder and coriander in a mixing bowl.

Step 1. Season the Chicken: In a bowl, mix ground coriander, turmeric, cumin, salt, pepper, and chili powder. Toss the chicken cubes to coat evenly. Set aside.

sauteed red bell peppers in curry paste, ginger, and garlic.

Step 2. Sauté Aromatics: Cook diced onion, garlic and ginger with coconut oil. Stir in the curry paste to bring out the flavors. Add a little more coconut oil and cook the sliced red bell peppers.

cooked diced chicken and red peppers in a skillet.

Step 3. Cook the Chicken: Add the seasoned chicken. Brown the chicken on all sides, about 4-5 minutes.

creamy coconut curry chicken simmering on the stove top.

Step 4. Simmer the Curry: Pour in coconut milk, lime juice, and maple syrup. Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked and the sauce reduces. You can add a slurry to thicken it slightly.

Recipe FAQs

What does coconut curry chicken taste like?

Curry has a warm, spicy taste thanks to its blend of spices including cumin, turmeric, cinnamon and cloves. There’s a bit of heat that comes from the curry paste, but the coconut milk balances it out so well. It’s the perfect balance of mild heat and earthy flavors in a rich and creamy sauce.

How do I prevent the coconut milk from curdling?

Use full-fat coconut milk instead of lite coconut milk, add it at the end, and don’t heat it too high!

Can I use chicken thighs?

You can dice the chicken thighs just like chicken breasts. They take slightly longer to cook so use a meat thermometer to make sure they’re done.

Storage Tips

Once cooked, let your curry cool slightly before transferring it to an airtight container. Store in the refrigerator for up to three days. To reheat, warm the curry gently on the stovetop over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much, ensuring it remains creamy and flavorful.

a bowl of coconut curry chicken over basmati rice with a fork.

More Easy Healthy Dinner Recipes

Combine the coriander, curry powder, cumin, salt and pepper in a medium bowl. Add the cubed chicken and toss to coat.

2 teaspoons ground coriander, 1 1/2 teaspoons yellow curry powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 pounds boneless skinless chicken breast
Melt the coconut oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until soft and translucent, 3-4 minutes. Add the minced garlic, grated ginger and red curry paste and cook for another 1-2 minutes, until fragrant.

3 Tablespoons coconut oil, 1 small yellow onion, 3 cloves garlic, 1 Tablespoon fresh grated ginger, 2-3 Tablespoons red curry paste
Stir in the sliced bell pepper and cook for 1-2 minutes until the pepper starts to soften. Add the seasoned chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned on all sides. It does not need to be cooked all the way through.

1 red bell pepper
Stir in the coconut milk, lime juice and maple syrup and stir until the sauce thickens a bit and chicken is cooked all the way through, 3-5 minutes. It should reach an internal temperature of 165°F. Taste and add up to 2 more Tablespoons of curry paste to reach your desired heat level.

1 (14.5 ounce) can full-fat canned coconut milk, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
For a thicker curry, combine the corn starch with 1 Tablespoon of water and stir it into the sauce. Cook over medium heat until thickened, 2-3 minutes. Garnish with fresh cilantro and serve warm.

1 Tablespoon corn starch

Coconut Milk. Full fat canned coconut milk is best. Do not use lite coconut milk because it will yield a thinner sauce and curdles more easily. You can use coconut cream, but it has a stronger coconut flavor. Do not use cream of coconut because it’s too sweet (it’s made to use in cocktails and drinks).
Rice. Fore more coconut flavor, serve it over stove top coconut rice.
*This recipe was written in 2019 and updated with new photos in 2025.

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil