Coconut Curry Chicken

Coconut Curry Chicken

Faith 1

"A nice zippy chicken curry balanced out by the sweetness of coconut milk. This recipe is very basic and easy to customize to your taste. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallots...have fun with it!"


55 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 204 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
  2. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
  3. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
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  1. 30 Ratings


Very tasty and great for a quick weeknight meal! I wanted to have some veggies with this so I just grabbed what was in the fridge - onion, celery, and carrots - and added them to the pan at the...

Delicious! I added a few things. I cooked the chicken in raw organic extra virgin coconut oil and added shrimp, water chestnuts and chili's.

This recipe was delish!!! I am the youngest in my family (21) and have more experienced pallet so when I decided to make this recipe for dinner my family was a little skeptical (especially beca...

I absolutely loved this recipe! I totally forgot to put the lime juice in but i did add some flaked coconut for extra sweetness and it came out great. I made basmati rice and peas to go with. It...

Made it for some friends, and they loved it. Very simple to make too, first time cooking after a mostly college diet(top ramen & mac and cheese).

YUM! I added some chopped tomato, onion, and lentils to add more consistency. I also cut the chicken in chunks and simmered it WITH the sauce because I've seen it this was in restaurants. Soo...

Omg, this is SOOOO good! And, it looks really pretty! I added a small can of pineapple, a red pepper and some chopped carrots; it was wonderful! I made this for my most opinionated and discernin...

Smelled great, but then the chicken just tasted of chicken and curry sauce flavor was weak. :( I was hoping for something similar to what you'd get at a Thai restaurant (I used red curry paste...

Great recipe! This is already a favorite in our house!