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Coconut Curry Chicken Skillet - A Creamy, Weeknight-Friendly Favorite

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 1 tablespoon neutral oil (avocado, canola, or grapeseed)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red or yellow curry paste or 2–3 tablespoons curry powder (to taste)
  • 1 teaspoon ground turmeric (optional, for color and warmth)
  • 1 red bell pepper, sliced
  • 1 cup snap peas or green beans, trimmed
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon fish sauce or soy sauce (adds depth and salt)
  • 1–2 teaspoons brown sugar or honey (balances the spice)
  • Juice of 1 lime, plus extra wedges for serving
  • Fresh cilantro or basil, chopped, for garnish
  • Salt and black pepper, to taste
  • Cooked rice, quinoa, or warm naan, for serving

Method
 

  1. Prep the ingredients: Cut the chicken into bite-size chunks and season with a pinch of salt and pepper. Slice the onion and bell pepper, mince the garlic and ginger, and open the coconut milk. Have everything ready to go; this cooks quickly.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add the oil and swirl to coat the pan.
  3. Sear the chicken: Add the chicken in a single layer. Let it brown for 2–3 minutes without moving it, then stir and cook another 2–3 minutes until lightly golden. It doesn’t need to be fully cooked yet. Transfer to a plate.
  4. Soften the aromatics: In the same skillet, add the onion. Cook 3–4 minutes until softened and lightly golden. Stir in the garlic and ginger and cook for 30–60 seconds, just until fragrant.
  5. Bloom the spices: Add the curry paste or curry powder and the turmeric. Stir for 30 seconds to wake up the flavors. If the pan looks dry, add a splash of oil or a spoonful of coconut milk to keep it from burning.
  6. Build the sauce: Pour in the coconut milk and broth. Stir in the fish sauce (or soy sauce) and brown sugar. Bring to a gentle simmer.
  7. Add chicken and veggies: Return the chicken to the skillet. Add bell pepper and snap peas. Simmer for 6–8 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender.
  8. Finish with lime: Stir in the lime juice. Taste and adjust with more salt, sugar, or lime as needed. If you want it spicier, add a pinch of red pepper flakes or a small spoonful of curry paste.
  9. Serve: Spoon over hot rice or quinoa, or serve with warm naan. Top with cilantro or basil and extra lime wedges.