Chicken curry with coconut milk is one of those recipes that hits every mark: comforting, flavorful, and surprisingly easy to make. Whether you’re craving Thai-style curry chicken, something creamy and spicy, or a quick weekday dinner, this version has it all. It’s a hybrid between Thai and Indian influences, uses simple ingredients, and is done in 30 minutes. Best of all? It tastes like you’ve simmered it for hours.
What makes it a winner in my kitchen is its versatility. Sometimes I go with boneless, skinless chicken breasts, and other times I use juicy chicken thighs for extra flavor. The result? A creamy coconut milk chicken curry with just the right amount of heat and depth.
What Makes This Coconut Curry Chicken Recipe So Special?
It’s not just about being fast or healthy—it’s about flavor layering. The combination of red curry paste, curry powder, garlic, and ginger builds a fragrant, spicy base. Add coconut milk and a spoonful of tomato paste for creaminess and umami. Then, broccoli florets bring in texture and freshness, while fresh chopped cilantro brightens everything up at the end.
From a nutrition standpoint, this is a solid option. Coconut milk provides healthy fats, while broccoli and ginger offer fiber and antioxidants. And because it’s so flavorful, it doesn’t need a lot of added salt or sugar. This recipe is easily adaptable for gluten-free or dairy-free diets.
Another bonus? It’s kid-friendly when you go easy on the spice, and it’s naturally low-carb. You can serve it over white rice, jasmine rice, cauliflower rice, or even noodles. I’ve had friends tell me they eat this once a week—it’s that good and reliable.
Essential Ingredients You’ll Need
Here’s a quick rundown of what you need for this easy coconut curry chicken recipe:
- Sesame oil – A nutty base that adds depth
- Chicken breast or thighs (cubed) – Your protein foundation
- Curry powder (regular or spicy) – Adds warm, earthy flavor
- Red curry paste – Brings authentic Thai flavor and heat
- Tomato paste – Adds acidity and a rich color
- Salted butter – Helps mellow the spice and adds silkiness
- Canned coconut milk – Creamy base and essential for body
- Chopped fresh ginger – Fresh zing and depth
- Garlic cloves, chopped – A must for aromatic flavor
- Broccoli florets, chopped – Nutritious, crunchy contrast
- Fresh cilantro, chopped – For freshness and aroma
This ingredient list is flexible. I’ve subbed in bell peppers or spinach when I was out of broccoli. You can use light coconut milk if you’re cutting calories, but full-fat gives it that luscious texture.
Step-by-Step: How to Make Chicken Curry with Coconut Milk in 30 Minutes
Here’s how I cook this quick chicken curry in just half an hour.
1. Heat the oil
In a deep skillet or wok, heat 1 tablespoon of sesame oil over medium heat.
2. Add aromatics
Sauté chopped garlic and ginger for about 1–2 minutes until fragrant. Add curry powder and red curry paste. Stir for another minute to toast the spices.
3. Brown the chicken
Add your cubed chicken breast or thighs. Stir to coat in spices and sear until the outside is golden, about 5–6 minutes.
4. Mix in tomato and coconut
Add 1 tablespoon tomato paste and stir until it blends into the chicken. Then pour in a can of coconut milk. Simmer for 10 minutes uncovered.
5. Add broccoli and butter
Toss in broccoli florets and 1 tablespoon salted butter. Let everything simmer for another 5–8 minutes until the chicken is cooked through and the sauce thickens.
6. Finish with cilantro
Top with chopped fresh cilantro just before serving. Taste and adjust salt if needed.
And that’s it. Simple steps, big reward. Total cooking time? Around 30 minutes, including prep.
Ingredient Substitutions and Tips for Customization
This recipe welcomes tweaks. If you’re out of chicken, shrimp or tofu works wonderfully. Want more heat? Add chili flakes or extra curry paste. Prefer a milder version? Dial back on the red curry and use mild curry powder.
No broccoli? Try:
- Green beans
- Zucchini
- Spinach
- Bell peppers
You can also add cubed potatoes to mimic a more Indian chicken and potato curry vibe. Just boil them slightly before adding to reduce cook time.
For added protein and fiber, toss in chickpeas. Craving crunch? Top with roasted cashews or toasted coconut flakes.
The Role of Coconut Milk: Flavor, Texture & Nutrition
Coconut milk isn’t just an add-on—it’s the heart of this dish. It gives body, flavor, and that velvety texture that makes curry so irresistible. The saturated fat content helps mellow the spices and balances out acidity from tomato paste.
From a health angle, coconut milk offers lauric acid, which may support immune health. Full-fat coconut milk keeps the curry satisfying without needing cream or flour-based thickeners.
If you’re concerned about calories, you can use light coconut milk, but you’ll sacrifice a bit of richness. I’ve done both, and full-fat wins in flavor and texture every time.
How This Recipe Compares to Thai and Indian Curry Variants
This dish is a hybrid between Thai and Indian styles. It uses red curry paste (Thai) and curry powder (Indian), creating a beautiful blend of sweet heat and earthy spice. It’s less soupy than a traditional Thai curry chicken and doesn’t require fish sauce or lime leaves.
Compared to Indian chicken and potato curry, this version is lighter, quicker, and skips the heavy garam masala or yogurt base. It also doesn’t require a long simmer time. That said, if you love Indian flavors, you can tweak it easily: Add turmeric, cumin, and a pinch of cinnamon for extra warmth.
Make It a Meal: Serving Suggestions and Sides
This coconut chicken curry pairs beautifully with:
- Steamed jasmine rice
- Brown rice for a healthier base
- Naan or roti for dipping
- Cauliflower rice for low-carb lovers
- Rice noodles if you’re going for a Thai-inspired bowl
Garnishes like lime wedges, toasted sesame seeds, or sliced chili can take it over the top.
Want to stretch it into a larger meal? Add a quick cucumber salad or pickled carrots on the side to cut through the richness.
Leftovers, Storage and Meal Prep Tips
This curry tastes even better the next day. The flavors deepen overnight, making it an ideal meal prep candidate. Store it in airtight containers in the fridge for up to 4 days, or freeze for up to 2 months.
When reheating, you may need to splash in a little water or coconut milk to loosen the sauce. It reheats well on the stovetop or microwave.
Pro tip: Make a double batch and freeze half. It’s a lifesaver on a busy night.
Final Thoughts: Comfort Food with a Kick
If you’re looking for the ultimate easy coconut curry chicken, this recipe is it. It’s the kind of meal that feels special but comes together in no time. With its combination of spicy, creamy, and fresh flavors, this chicken curry with coconut milk has earned a permanent place in my rotation.
From Thai to Indian inspiration, from weeknight dinner to meal prep hero, it checks every box. Try it once and you’ll see why it’s a favorite—and feel free to make it your own. That’s the beauty of curry: It welcomes your creativity.
