Coconut Curry Chicken

Coconut Curry Chicken

19 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Recipe by  Faith

“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!”

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Adjust Servings

Original recipe yields 2 servings



  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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Reviews (19)

Rate This Recipe


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 same time as the green onion and curry paste. They were still crisp tender when the dish was finished. I added a little more curry paste than the recipe called for as I like it spicy. I would suggest maybe adding a little more liquid to the dish if you are going to add vegetables.



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 because the curry STINKS up the kitchen). However this recipe was delicious! I did make a few changes: the recipe did not specify whether to get sweetened or unsweetened coconut milk- so i purchased unsweetened which I found when cooking left the recipe a little bitter so i ended up adding a tablespoon or 2 of sugar. So next time I will probably buy the sweetened! I also added portabella mushrooms and large pieces of white onion. I served the chicken over Uncle Ben's 90 second basmati rice! which was perfect with the chicken! Overall, delicious meal and most definitely will make again!

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Amount Per Serving (2 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 4.4 g
  • 1%
  • Protein
  • 24.4 g
  • 49%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 398 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Blue Ribbon Curry Chicken


next recipe:

Michelle's Coconut Chicken Curry