Easy Coconut Curry Chicken

Easy coconut curry chicken that has amazing flavor and comes together in just 20 minutes! 

Easy Coconut Curry Chicken | Creme de la Crumb

This is one of my go-to meals. The kind that happens at least every couple of weeks when I haven’t made plans for dinner because 1) it always sounds good to me, 2) I know my husband loves it, and 3) {most importantly} I always have the ingredients on hand and it takes about 20 minutes to make. AKA: basically no time at all. 20 minutes? You can’t even go pick up a pizza and be back in that amount of time.

Unless you live around the corner from Little Caesars. Which, technically we do….

BUT. I’d much rather have this super easy coconut chicken curry, wouldn’t you???

Easy Coconut Curry Chicken | Creme de la Crumb

These photos are from a week or two ago, one of the many many times I’ve fixed this dish in the past six months since my twins were born. Because, believe it or not, there seem to be fewer of totally planned meals and more of the winging-it variety these days. Today is one of those days. So guess what we’re having for dinner? ^^^

Easy Coconut Curry Chicken | Creme de la Crumb

I’ve made this dish probably a dozen different ways – spicy and not spicy, extra sweet, extra savory, with cashews, with broccoli instead of cabbage, with green peppers, with potatoes and carrots… they’re all fantastic. So don’t be afraid to add a little something or switch things around if you’ve got a veggie you’re wanting to use up, or add little extra lime or some sriracha if you love those flavors! This dish is pretty forgiving and perfect for busy people who love really yummy yellow coconut curry chicken dishes.

Easy Coconut Curry Chicken | Creme de la Crumb

4.7 from 9 reviews
Easy Coconut Curry Chicken
 
Prep time
Cook time
Total time
 
Easy coconut curry chicken that has amazing flavor and comes together in just 20 minutes!
Author:
Recipe type: Main Dish
Cuisine: Asian
Serves: 4
Ingredients
  • 3-4 large boneless skinless chicken breasts, pounded to even thickness
  • 1 small yellow or white onion, chopped
  • 1 red bell pepper, chopped
  • 4 tablespoons yellow curry powder
  • 1 tablespoon Thai red curry paste
  • 2 15-ounce cans coconut milk
  • 2 teaspoons sugar
  • salt to taste (I usually use about 1 teaspoon, *see note)
  • juice of 1 lime (plus additional lime wedges for serving)
  • 2 cups thinly sliced red cabbage
  • handful fresh cilantro, roughly chopped
  • 4 cups cooked white rice, for serving
Instructions
  1. Chop chicken into 1-inch (bite sized) pieces. Drizzle a large pan or skillet with oil over medium heat.
  2. Add chicken, onions, and peppers to pan. Saute 1-2 minutes. Sprinkle yellow curry powder over chicken and veggies. Continue to saute 5-7 minutes or until chicken is cooked through.
  3. Add red curry paste, coconut milk, sugar, and lime juice to pan. Stir over medium heat until sauce is begins to bubble. Stir in cabbage and cook 1-2 minutes just until cabbage is tender (OR you can steam the cabbage or microwave it on high for 2-3 minutes and serve it on top of the curry instead of cooking it into the curry - I usually prefer to serve it on top like this)
  4. Taste, add salt, and taste again. (Add more salt as needed, see note)
  5. Serve with cooked white rice and garnish with fresh, chopped cilantro. Serve with lime wedges for squeezing on top.
Notes
When cooking with curry I've found that the amount of salt you use really impacts how flavorful the end product is. I highly recommend that you taste the curry a couple of times and continue to add salt until the flavor tastes right to you.

 

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Comments

I love a good curry! Haven’t had one with red cabbage yet though, so I will definitely have to try this.
Interesting note about the salt. I’ve come to blindly trust your judgement as far as seasoning is concerned. Other recipes I often have to adjust, but yours always come out perfect for our taste buds, so now I just throw in however much you say and often don’t even taste the dish before serving. But having read that note, I’ll try adding the salt little by little so I can see how it affects the overall taste.

THIS WAS OUTSTANDING! Thank you for bringing a delicious meal to our home. Even my fussy 14 yo Daughter loved it!!
Kris

    Hi Kristin! You’re so welcome! I’m glad to hear this recipe was a hit with your family!

Yummy! I’d definitely make this again! Thank you!

Love this recipe, I added a some diced mango from a can, yummy!!!

    is the diced mango good? what type of flavor does that add?

This was good…kinda spicey for our liking but will make again..maybe it was the curry paste.

I want to make this but my littles will not have it if it is spicy. I have never made anything with curry powder or paste. What part should I omit or decrease in order to lessen the spiciness?

    Hi Jennifer! The red curry paste will add more spiciness to this dish, so I would recommend decreasing the amount of that. 🙂

Delicious recipe , and amazingly easy. I love curry , but it takes SO Long to make. This recipe is a perfect way for me to get my curry fix and not be in the kitchen all day! Thanks so much!

Made this last night… was easy and delish! Once I got it on my plate, just needed a touch of salt (very little) and a squirt of siracha.. I’m a Louisiana girl so need just a bit of heat. Would totally recommend this recipe!

Love it. Will do it again. Thanks for sharing

This was delicious! I made it for the first time tonight and it turned out beautifully! The only ingredient I didn’t put in was the curry paste (couldn’t find it at the grocery store). It had a wonderful flavor even without the paste. I loved the addition of the cilantro on top…such a varied flavor dish! Thank you!

    That cilantro on top I feel like is the cherry on top really, don’t you?? Just finishes of the dish and makes all of the flavors POP! Tahnks so much for your great feedback!

I cannot wait to try out this meal. I totally related to your 3 reasons to make this dish. My husband absolutely LOVES curry. Plus you’re definitely right about time when it comes you cooking meals these days. We also have twins. ☺

I made this tonight and I thought it was kind of bland, needed a lot more “kick” to match the curry I eat in Thai restaurants. Also it was thin so I had to add corn starch. I just kept adding curry powder & red paste, salt and pepper to jazz it up.

This sounds delicious and I look forward to trying it. Is the coconut milk used sweetened or unsweetened?

Tried this last night and it was amazing!! came out perfectly. the best coconut curry chicken ive ever had or made. it was a great mix of comfort and adventure 😉 Iwill be using this more in my meal ROTATIONS. Thank you!!