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This easy chicken coconut curry comes together in only half an hour. But that’s not the best thing.
Here’s the crown and glory: All four of my kids loved it.
*And the crowd goes wild…*
What I Like About This Easy Chicken Coconut Curry
- It’s not too spicy, making this a great Intro to Curry dish.
- Everything cooks in one pan.
- Kids add toppings “all by myself”. (Always a win.)
- PACKED with flavor.
- Easy-to-find ingredients at any grocery store.
How to Make Easy Chicken Coconut Curry
Tip: As always, if you are serving little kids, start with just a tiny portion! Maybe two bites of rice and another two of chicken on top. Make sure there’s a little bit of everything.
When they eat that small portion — which looks MUCH more doable on their plates than a heaping adult portion — let them choose how much more they’ll have. Kids try new foods (win). Kids feel in control of what they put in their bodies (win!).
Use little plates or bowls like these in the photos. Mine are technically dipping bowls and salad plates. Neither are expensive (about two bucks each) and we use them daily. One of my best investments.
Easy Chicken Coconut Curry: Ready in 30 Minutes!
Print Recipe
Serve this creamy coconut curry over cooked brown rice. No peppers? Try carrots or bok choy instead.
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Yield: 8 small servings, 6 larger servings 1x
Ingredients
Scale
For the curry sauce:
- 6 cloves minced garlic
- 2–3 bell peppers, cut into thin strips (or other vegetables you like)
- 3 tablespoons coconut oil (or canola oil)
- 2 pounds chicken thighs (boneless, skinless), about 8 thighs, cut into small bite-sized pieces
- 1 teaspoon ginger powder
- 2 teaspoons yellow curry powder
- 1 teaspoon salt plus 1/2 teaspoon pepper
- 1 1/2 cans full-fat coconut milk
- 3 tablespoons lime juice (juice from one lime)
- 1 tablespoon brown sugar
- 1 teaspoon fish sauce
Serve with:
- Cooked brown rice
- Set out toppings: 1/4 cup cilantro or basil, chopped peanuts and lime wedges
Instructions
- Use a large deep skillet. Add coconut oil (or canola oil) over medium-high heat. Wait for the oil to melt and get shiny (about 1 minute). Add the garlic and chicken. Stir to get oil on each piece of chicken. Lower heat to medium and sprinkle seasonings on top: salt, pepper, ginger and curry. Cook for about 10 minutes until the chicken is nearly cooked.
- Pour in the coconut milk, lime juice, fish sauce and brown sugar. Top with peppers which will start to steam in the sauce. Cook about 5-8 minutes until chicken is cooked through and peppers start to wilt. The curry should be bubbly and start to thicken slightly.
- Serve over brown rice. Offer fresh herbs (cilantro or basil) plus chopped peanuts and lime wedges on the side.
What Goes with Easy Chicken Coconut Curry?
With a rich and cream dinner like this one, we’ll have something small and sweet to top off the night.
No-Bake Chocolate, Fruit & Nut Balls
Rainbow Cloud Meringue Cookies
Double-Chocolate Avocado Cookies