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Easy Chicken Coconut Curry

Easy Chicken Coconut Curry

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Pam Anderson

A simple and delicious creamy curry with a mild taste.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 749 mg
  • 30%

Based on a 2,000 calorie diet


  1. Heat skillet over medium heat, add curry powder and ginger and heat for 1 minute, until fragrant. Add the oil, onions and garlic and cook until tender. Stir in the chicken and cook 10 minutes, or until juices run clear.
  2. Add the cauliflower to the skillet and pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes.
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Close, but no cigar. This recipe turned out bland and lacked the flavor that I find in most thai food restaurants. I added a few cut up green beans and left out some of the cauliflower. I do not plan on making this recipe again.


Great Recipe...nice and easy! Followed it exactly but a lot of other vegetables could be thrown into it!!


This was a huge hit with my kids on "Adventurous Eaters Night". It was simple to cook the chicken in my crock pot, then throw everything together in just a few minutes. It was delicious!! Next time I am going to offer a variety of toppings for them to choose: raisins, golden raisins, peanuts, cashews, green onions, mango chutney, chopped hard boiled egg and anything else that sounds appealing!