Coconut Curry Chicken Breast – Creamy, Comforting, and Full of Flavor

This Coconut Curry Chicken Breast brings warm spices, tender chicken, and a rich, silky sauce together in one easy skillet meal. It’s comforting without being heavy, and the flavors feel special without a lot of effort. You can make it on a weeknight, yet it’s impressive enough for guests.

The sauce is the star—creamy coconut milk, bright aromatics, and just the right amount of heat. Serve it with rice, naan, or roasted vegetables, and you’ve got a balanced, satisfying dinner.

Coconut Curry Chicken Breast - Creamy, Comforting, and Full of Flavor

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• 2 large boneless, skinless chicken breasts, sliced into thin cutlets or bite-size strips
• 1 tablespoon neutral oil (avocado, canola, or vegetable)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons red curry paste (or yellow for milder flavor)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 can (13.5–14 oz) full-fat coconut milk
• 1/2 cup low-sodium chicken broth (or water)
• 1–2 tablespoons fish sauce (or soy sauce for a non-fish option)
• 1 tablespoon brown sugar (or coconut sugar)
• Juice of 1/2 lime, plus extra wedges for serving
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• Fresh cilantro and/or Thai basil, chopped, for garnish
• Cooked jasmine rice or warm naan, for serving
• Optional heat: 1 fresh chili (Thai bird’s eye or serrano), sliced
• Salt and black pepper, to taste

Instructions

 

• Prep the chicken. Pat the chicken dry and season lightly with salt and pepper. Slice into thin cutlets or strips so it cooks quickly and evenly.
• Sear the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 2–3 minutes per side until lightly browned but not fully cooked. Transfer to a plate.
• Sauté aromatics. Reduce heat to medium. In the same pan, add the onion and cook 3–4 minutes until softened. Stir in the garlic and ginger and cook 30–60 seconds until fragrant.
• Bloom the curry and spices. Add the red curry paste, turmeric, and coriander. Cook, stirring, for 1 minute to release the oils and deepen the flavor.
• Build the sauce. Pour in the coconut milk and chicken broth. Stir in fish sauce, brown sugar, and sliced chili if using. Bring to a gentle simmer.
• Add vegetables. Stir in the bell pepper and snap peas. Simmer 3–4 minutes until they begin to soften.
• Finish the chicken. Return the seared chicken and any juices to the pan. Simmer 3–5 minutes until the chicken is cooked through and the sauce slightly thickens.
• Balance the flavors. Turn off the heat and stir in the lime juice. Taste and adjust: add more fish sauce for salt, sugar for balance, or lime for brightness.
• Serve. Spoon over jasmine rice or serve with naan. Garnish with cilantro and Thai basil. Add extra lime wedges on the side.

What Makes This Special

This dish is all about balance: savory from the chicken, sweet from the coconut milk, and tangy from lime. The curry paste and spices build layers of flavor in minutes, so you don’t need hours to get depth.

It’s also highly customizable—keep it mild for the family or turn up the heat for spice lovers. Plus, everything cooks in one pan, leaving less mess and more time to relax at the table.

What You’ll Need

• 2 large boneless, skinless chicken breasts, sliced into thin cutlets or bite-size strips
• 1 tablespoon neutral oil (avocado, canola, or vegetable)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons red curry paste (or yellow for milder flavor)
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 can (13.5–14 oz) full-fat coconut milk
• 1/2 cup low-sodium chicken broth (or water)
• 1–2 tablespoons fish sauce (or soy sauce for a non-fish option)
• 1 tablespoon brown sugar (or coconut sugar)
• Juice of 1/2 lime, plus extra wedges for serving
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or green beans, trimmed
• Fresh cilantro and/or Thai basil, chopped, for garnish
• Cooked jasmine rice or warm naan, for serving
• Optional heat: 1 fresh chili (Thai bird’s eye or serrano), sliced
• Salt and black pepper, to taste

Instructions

1. Prep the chicken. Pat the chicken dry and season lightly with salt and pepper. Slice into thin cutlets or strips so it cooks quickly and evenly.
2. Sear the chicken. Heat the oil in a large skillet over medium-high heat.

   Add the chicken in a single layer and cook 2–3 minutes per side until lightly browned but not fully cooked. Transfer to a plate.

3. Sauté aromatics. Reduce heat to medium. In the same pan, add the onion and cook 3–4 minutes until softened.

   Stir in the garlic and ginger and cook 30–60 seconds until fragrant.

4. Bloom the curry and spices. Add the red curry paste, turmeric, and coriander. Cook, stirring, for 1 minute to release the oils and deepen the flavor.
5. Build the sauce. Pour in the coconut milk and chicken broth. Stir in fish sauce, brown sugar, and sliced chili if using.

   Bring to a gentle simmer.

6. Add vegetables. Stir in the bell pepper and snap peas. Simmer 3–4 minutes until they begin to soften.
7. Finish the chicken. Return the seared chicken and any juices to the pan. Simmer 3–5 minutes until the chicken is cooked through and the sauce slightly thickens.
8. Balance the flavors. Turn off the heat and stir in the lime juice.

   Taste and adjust: add more fish sauce for salt, sugar for balance, or lime for brightness.

9. Serve. Spoon over jasmine rice or serve with naan. Garnish with cilantro and Thai basil. Add extra lime wedges on the side.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

  Keep rice separate for best texture.

• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50–70% power, stirring occasionally. Add a splash of water or broth if the sauce thickens too much.
• Freeze: This curry freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

  Vegetables may soften slightly but the flavor stays great.

Health Benefits

• Lean protein: Chicken breast provides a high-protein, low-fat base that supports muscle maintenance and satiety.
• Healthy fats: Coconut milk contains medium-chain fats that add richness and help absorb fat-soluble nutrients from the spices and vegetables.
• Antioxidant-rich spices: Turmeric and coriander bring antioxidants and anti-inflammatory compounds, especially when combined with fat for better absorption.
• Vegetable boost: Bell peppers and snap peas add fiber, vitamin C, and a fresh crunch for balance.
• Customizable sodium: Using low-sodium broth and adjusting fish sauce lets you control salt levels without losing flavor.

Common Mistakes to Avoid

• Overcooking the chicken: Thin slices cook quickly. Sear lightly first, then finish gently in the sauce to keep it tender.
• Skipping the spice bloom: Cooking the curry paste and spices briefly in oil unlocks deeper flavor. Don’t rush this step.
• Boiling the sauce hard: A rolling boil can split coconut milk.

  Keep it at a gentle simmer for a silky texture.

• Not balancing flavors: Taste at the end. You want salty, sweet, tangy, and spicy to feel balanced. Lime, fish sauce, and sugar are your tools.
• Adding herbs too early: Cilantro and Thai basil wilt quickly.

  Add them at the end for freshness.

Alternatives

• Protein swaps: Use boneless chicken thighs for a juicier, richer result. Shrimp, firm tofu, or chickpeas also work well.
• Vegetable variations: Try broccoli, zucchini, carrots, mushrooms, or spinach. Add firmer veggies earlier and leafy greens at the end.
• Curry style: Red curry is bold and slightly sweet.

  Yellow is milder and earthier. Green curry brings herbal heat. Adjust to your preference.

• Dairy-free and gluten-free: This recipe is naturally dairy-free and can be gluten-free if you use gluten-free fish sauce or tamari.
• Lighter sauce: Use light coconut milk or half coconut milk, half broth.

  The sauce will be thinner but still flavorful.

• No fish sauce: Substitute soy sauce or tamari. Add a touch more lime to brighten.
• Extra heat: Add chili flakes, a splash of sriracha, or more fresh chili to taste.

Can I use pre-cooked chicken?

Yes, fold in shredded rotisserie chicken or leftover grilled chicken during the last 2–3 minutes of simmering. Just heat through gently so it doesn’t dry out.

What if my sauce looks curdled?

It’s likely boiling too hard.

Reduce the heat to a gentle simmer and whisk. Add a splash of water or broth to smooth it out. It will still taste great.

How do I make it spicier or milder?

For spicier curry, add extra curry paste, fresh chili, or chili flakes.

For milder curry, use yellow curry paste and skip the fresh chili. You can also add a bit more coconut milk to soften the heat.

Can I make this ahead?

Yes, the flavors deepen overnight. Store in the fridge and reheat gently.

Add fresh herbs and a squeeze of lime just before serving for brightness.

What’s the best side to serve with it?

Jasmine rice is classic. Basmati rice, brown rice, quinoa, or cauliflower rice all work well. Warm naan or roti is great for scooping up the sauce.

Final Thoughts

Coconut Curry Chicken Breast is the kind of recipe that turns simple ingredients into something memorable.

It’s creamy, aromatic, and easy to tailor to your taste. Keep the steps simple, taste as you go, and finish with fresh herbs and lime. You’ll have a cozy, flavorful dinner that feels both familiar and exciting—perfect for any night of the week.