Name: Coconut Chicken Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 2 tablespoons olive oil (or coconut oil); 2 boneless skinless chicken breasts (about 1 - 1.5 pounds, cut into bite-sized pieces); 1 small yellow onion (chopped); 1 red bell pepper (chopped); 3 cloves garlic (minced); 2 tablespoons red curry paste*; 1 (14 oz) can coconut milk; 2 teaspoons soy sauce (or coconut aminos for gluten-free); 2 tablespoons maple syrup (or honey); 2 teaspoons curry powder**; 2 teaspoons ground ginger; 1 teaspoon ground turmeric; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup baby spinach; 1 tablespoon lime juice; White rice; Chopped cilantro; Lime wedges

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This Thai inspired coconut chicken curry is full of bold curry flavors and easy to make in 30 minutes. It's sweet and a little spicy, with a coconut milk base that's deliciously creamy.

About This Recipe

This is an easy coconut chicken recipe that cooks in one skillet on the stove. It's incredibly flavorful and full of traditional curry flavors.

This recipe is ideal as a busy weeknight dinner or when you're craving a cozy, satisfying bowl of curry. While the flavors are bold, the sauce also has a sweetness that makes this recipe popular even with picky eaters!

You can customize this recipe to your own preferences (leaving out or adding in more bell pepper or spinach) and it's also written to be gluten free and diary free.

How to Make Coconut Chicken Curry

Step 1: Add the oil to a large skillet over medium heat. Once hot, cook the chicken for about 5 minutes, until browned on all sides, stirring frequently. Add a pinch of salt and pepper.

Step 2: Add the onion and bell pepper and saute 3 - 4 minutes, until barely tender. The chicken should be cooked through. Drain any excess liquid from the pan.

Step 3: Stir in the garlic and cook for 1 minute. Stir in the red curry paste and cook for 1 minute more.

Step 4: Add the coconut milk, soy sauce, maple syrup, curry powder, ginger, turmeric, salt and pepper. Stir to combine. Bring to a boil, turn the heat to medium low and simmer, covered for 5 - 10 minutes, until the peppers are tender and the curry has reached desired thickness. Stir occasionally.

Step 5: Turn the heat to low and add the spinach and lime juice. Stir occasionally for 1 - 2 minutes, until the spinach is wilted.

Optionally, serve with a side of white rice, fresh lime wedges and chopped cilantro.

Ingredient Variations & Substitutions

Chicken: chicken breast or chicken thighs will work for this recipe
Coconut milk: it's recommended to use regular coconut milk for a creamier curry, but you can also use lite coconut milk
Maple syrup: syrup or honey can both be used for sweetness
Curry powder: if you can't find curry powder you can make your own using 1 teaspoon coriander, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon ginger.
Limes: it's highly recommended to serve this recipe with fresh lime wedges and squeeze them over the curry just before you eat it (so good)!
Spice: this recipe has a mild to medium spice level; for a lower spice level, use less red curry paste (1 tablespoon instead of 2). For more spice, sprinkle red pepper flakes on your curry before serving.