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If you’re craving comfort with a little edge, this coconut chicken curry delivers. It’s creamy and rich without being heavy, full of warmth from the spices and freshness from lime and herbs. The kind of dinner that feels takeout-special but still homemade, and somehow better every time you reheat it.
Here’s Why This Recipe Works
Chicken thighs for the win : Chicken thighs stay juicy and tender, even after a long simmer in the coconut curry sauce.
Curry paste shortcut: Thai yellow curry paste brings big, layered flavor without extra chopping or prep. An easy win for weeknight curry.
Coconut cream for body: Thicker and richer than coconut milk, it makes the sauce creamy and lush without turning greasy.
Finish with acid: A squeeze of lime and a dash of fish sauce balance the richness and make the flavors pop.
Love curry? Try my Kamut Chicken Curry Bowl for a hearty twist or my Curry Chicken with Potatoes for classic comfort.
Recipe Tips
Sear in batches: Don’t crowd the pan. Browning the chicken in two rounds gives you that golden crust and richer curry flavor.
Take your time with the onions: Let them soften and caramelize slightly before adding the garlic and Thai curry paste. This slow build is what gives the sauce real depth.
Use full-fat coconut cream: Skip the “lite” stuff. Thick, unsweetened coconut cream gives your curry its signature body and richness.
Add veggies at the right time: Toss in quick-cooking vegetables like snow peas, baby corn, or carrots during the simmer so they stay tender-crisp, not soggy.
Finish with Thai basil: Stir it in off the heat for a burst of freshness and that classic, slightly anise kick you expect in a good coconut chicken curry.
For another bold, flavorful chicken dinner, try my Chicken and Sausage Gumbo. It’s loaded with smoky depth and cozy, from-scratch flavor.
Coconut Curry Chicken
This coconut chicken curry hits all the notes; creamy, savory, citrusy, and a little spicy. It’s fast enough for a busy Tuesday night but tastes like you worked all day. Spoon it over hot rice, pile on the peanuts, and don’t skip the lime wedge.
For more curry recipes, check out our Tiger Prawn Yellow Curry or our Salmon with Thai Yellow Curry.
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Thai Coconut Chicken Curry
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Ingredients
- 3 tablespoons vegetable oil, or coconut oil, divided
- 2½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground pepper, white or black pepper
- 2 large yellow onions, diced
- 4 to 5 garlic cloves, grated or minced
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons Thai yellow curry paste
- 1 red bell pepper, cut into thin strips
- 1 (14 ounce) can canned coconut cream, (full fat, unsweetened)
- 2 cups chicken broth, homemade or canned
- 2 tablespoons fish sauce
- ¼ cup fresh lime juice
- 2 tablespoons toasted sesame oil, optional
- 2 tablespoons Thai basil leaves, torn
- Lime wedges
- salted dry-roasted peanuts, for garnish
- Thai basil leaves , for garnish
Instructions
- In a large skillet, heat the oil over medium-high. Add half of the chicken, sprinkle with salt/pepper and sauté for 4-5 minutes until lightly browned. Transfer to a plate and repeat with the remaining chicken.
- Reduce the heat to medium-low, add the remaining oil and onions. Cook for 4-5 minutes, stirring frequently, until they are translucent; add the garlic, ginger, Thai yellow curry paste. Cook for 1 minute. Stir in the reserved chicken and the red bell pepper, cook for 1-2 minutes. stirring to coat the chicken.
- Pour in the coconut cream, the chicken broth and fish sauce, stirring to combine.
- Reduce the heat to low and simmer for 15 minutes until the chicken is tender.
- Remove from the heat and stir in the lime juice, toasted sesame oil and the torn bits of Thai basil.
- Serve: Serve over hot Jasmine rice and garnished with chopped peanuts and lime wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I love Thai cuisine. That coconut gravy is to die for and I would ask for more of your perfectly fluffy rice!
Thanks, Angie….this is so easy to put together and tastes so good! I think I will plan it for dinner again this week, lol
Love curry! And although I make mainly Indian-style curries, I do enjoy Thai curries. They tend to be loaded with flavor, and yours certainly is not an exception. Lovely dish – thanks.
Hi, John….I guess I am the opposite as I do more Thai curries than Indian curries but both have their individual flavors and I enjoy both styles. Thanks for the comments..:)