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coconut chicken curry
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5 from 1 vote

Coconut Chicken Curry

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. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings

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

Optional for serving:

  • White rice
  • Chopped cilantro
  • Lime wedges

Instructions

  • 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.
  • 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. 
  • Stir in the garlic and cook for 1 minute. 
  • Stir in the red curry paste and cook for 1 minute more. 
  • 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. 
  • 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. 

Notes

  • *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.
  • **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.