It is a chilly evening and you need something warm. You want a meal that feels special but stays simple. This coconut curry chicken is the perfect solution for your busy kitchen.
In just 30 minutes, you can have a restaurant-quality dinner. It delivers a creamy, golden sauce that the whole family will love. You do not need fancy skills to make this happen tonight.
Why You’ll Love This Recipe
This dish is a total lifesaver for hectic weeknights. It uses simple pantry staples like coconut milk and curry paste. You get a huge flavor payoff with very little effort.
It is also a great way to eat more vegetables. The snap peas and peppers stay bright and crisp. This recipe is the ultimate comfort food for a cold winter night.
Simple Cooking Steps
Making this curry is very straightforward and fast. You start by browning the chicken to lock in juice. Then, you soften the onions and aromatic spices. The one-pan method keeps cleanup very easy for you.
Even if you are a beginner, you can do this. The sauce thickens naturally as it simmers on the stove. You will feel like a pro when the fragrant aroma fills your home.
Ingredients You’ll Need
These fresh ingredients create a beautiful balance of sweet and savory flavors.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Step-by-Step Directions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook for 5 minutes until browned on all sides, then remove from the pan and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
- Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine and bringing the liquid to a gentle simmer.
- Return the chicken to the skillet and add the red bell pepper and snap peas.
- Simmer for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from heat, stir in the lime juice, and garnish with fresh cilantro before serving.
Best Ways to Enjoy It
Serve this warm over a bed of fluffy jasmine rice. The rice is perfect for soaking up the silky coconut sauce. You can also serve it with warm naan bread on the side.
For a quiet date night, add a squeeze of extra lime. Set the table and enjoy this vibrant, healthy meal together. It is much better and faster than waiting for delivery.
Storage & Reheating
This curry actually tastes even better the next day. Store your leftovers in an airtight container in the fridge. It will stay fresh and delicious for up to three days. Reheat it gently on the stovetop over low heat.
You can also freeze this meal for up to one month. Just thaw it in the fridge overnight before reheating. It is a fantastic meal prep option for busy office lunches.
Tips for Best Results
- Use full-fat coconut milk for the creamiest texture possible.
- Do not skip the fresh lime juice at the end.
- Sauté the curry paste for one minute to wake up the spices.
- Cut your chicken into even pieces so they cook at the same rate.
- Add a splash of water if the sauce gets too thick.
- For extra crunch, add the snap peas during the last three minutes.
- Double the recipe to feed a larger holiday crowd easily.
Ways to Switch It Up
- Swap the chicken for large shrimp for a seafood twist.
- Use green curry paste if you prefer a brighter, herbal heat.
- Make it vegetarian by using chickpeas and extra bell peppers.
- In the summer, swap snap peas for fresh garden zucchini.
Common Questions
Is this curry too spicy for children?
Red curry paste is generally mild and family-friendly. The coconut milk and brown sugar help balance the heat perfectly. My kids always ask for seconds of this mild and sweet dish.
Can I use light coconut milk instead?
You can use light coconut milk to save on calories. However, the sauce will be much thinner and less rich. I recommend full-fat for the best flavor experience.
What if I do not have fish sauce?
You can substitute the fish sauce with an equal amount of soy sauce. It provides the same salty, savory depth to the curry base. Your dinner will still taste absolutely wonderful.
I hope this creamy coconut curry chicken brings warmth to your table tonight. It is one of my favorite ways to enjoy a cozy night in. Happy cooking!
— Lidia
Incredible Coconut Curry Chicken
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon light brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook for 5 minutes until browned on all sides, then remove from the pan and set aside.
- In the same skillet, add the diced onion and sauté for 3 minutes until translucent.
- Stir in the minced garlic, grated ginger, and red curry paste, cooking for 1 minute until fragrant.
- Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine and bringing the liquid to a gentle simmer.
- Return the chicken to the skillet and add the red bell pepper and snap peas.
- Simmer for 5 to 7 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from heat, stir in the lime juice, and garnish with fresh cilantro before serving.
