Ready in just 30 minutes, this Coconut Chicken Curry is full of creamy curry flavor and loaded with red peppers and green beans.
Does your family like curry? My kids love spice so they are usually game for anything covered in creamy coconut curry sauce like this Easy Beef Curry and this Instant Pot Chicken Curry. In fact we are always looking for new ways to use curry around here.
This Coconut Chicken Curry is easily made with pantry staples – I always have canned coconut milk in the pantry. It is so versatile and can even make Coconut Espresso Chocolate Chip Ice Cream. Hello, summer! 
This dish is so simple, it’s easy to make on a weeknight. I just mixed up the sauce while the chicken pieces browned. I removed the chicken and added the veggies to saute a bit then I added the chicken and the sauce back in. Cooking it a few more minutes allows the sauce to thicken up. I serve it with rice for my kids and I eat it the low carb way – sans rice!
You can find red, yellow and green curry powder at your local market. For this Coconut Chicken Curry, I used yellow curry powder which is a mixture of turmeric, chili powder, coriander, cumin and a few other yummy spices. Some studies say that curry powder can help prevent Alzheimer’s and some cancers so let’s load up on it! If you are a creative mood and have extra time on your hands you can make your own curry powder with this recipe here.
Curry paste is another option and it contains oils and other fresh ingredients like ginger and garlic. In general curry paste does not contain turmeric and is more often used in Thai recipes.
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Coconut Chicken Curry
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender chicken simmered in a creamy coconut curry sauce with vibrant veggies. Perfect for a weeknight meal or a casual dinner party.
Ingredients
- 7 oz (200 g) coconut milk
- 1 tbsp sugar
- 2 tsp corn starch
- 2 tsp yellow curry powder
- 1/2 tsp ginger
- 1/2 tsp kosher salt
- 1 lbs (454 g) chicken breast
- 3 tbsp sesame oil
- 8 oz (227 g) fresh green beans
- 1 red or yellow pepper
- 2 scallions
- basil
Instructions
- Add the first 6 ingredients to a medium bowl and whisk well. Set aside.
- Heat 1 1/2 tbsp sesame oil in a nonstick skillet over medium-high heat.
- Add chicken pieces and cook 3 minutes per side.
- Remove chicken from pan and cover with foil.
- Add the remaining 1 1/2 tbsp oil to the pan.
- Add beans and peppers and sauté for 4-5 minutes.
- Add chicken back to the pan.
- Whisk the sauce again and add it to the pan.
- Cook until the sauce thickens and the chicken is cooked through (about 4 minutes).
- Sprinkle with fresh basil and chopped scallions.
- Serve with rice or cauliflower rice.
Notes
- For a richer flavor, toast the curry powder in a dry pan for 1 minute before adding it to the sauce.
- Substitute chicken thighs for breasts for a more tender and flavorful result. Adjust cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What type of curry powder should I use for this Coconut Chicken Curry?
For this recipe, yellow curry powder is recommended, which is a blend of spices including turmeric, chili powder, coriander, and cumin.
Can I use fresh vegetables instead of the red peppers and green beans?
Yes, you can substitute with any vegetables you have on hand, just make sure to sauté them until tender before adding the sauce back in.
How can I thicken the coconut curry sauce if it’s too thin?
Cooking the curry for a few extra minutes after adding the sauce will help it thicken up; you can also add a cornstarch slurry if needed.
