Coconut Curry Chicken Recipe

Coconut Chicken Curry
Coconut Chicken Curry

Coconut Curry Chicken Recipe

Course dinner
Cuisine Japanese


  • 2-3 tbsp coconut oil
  • 1 sweet Vidalia or yellow onion diced
  • 1 lb boneless skinless chicken breast diced
  • 3 cloves garlic minced
  • 2-3 tsp ground ginger
  • 2 tsp ground coriander
  • 1 13-ounce can coconut milk
  • 1 cup shredded carrots
  • 1-3 tbsp Thai red curry paste
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 cups fresh spinach leaves
  • 1 tbsp lime juice
  • 1/4 cup fresh cilantro
  • rice, quinoa, or naan optional for serving


  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.