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

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.