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A gray plate with steamed rice on the left side with easy coconut chicken curry on the right side with a pan of the curry in the background

Easy Coconut Chicken Curry


This Easy Coconut Chicken Curry recipe is not just a treat for your taste buds, but also a lifesaver on busy days. In just one pan, you can create a mouthwatering curry dish that’s packed with flavors.


  • 2 boneless chicken breasts, approximately 1-1 1/4 pounds
  • 1 tablespoon olive oil
  • 1 stalk lemongrass, cut into pieces and pounded to release natural oils
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1 teaspoon turbinado or brown sugar
  • 4 to 5 tablespoons red curry paste
  • 1 tablespoon chili garlic sauce
  • 1 1/2 cans coconut milk
  • 3 dashes fish sauce
  • 2 tablespoons fresh lime juice, plus
  • 2 tablespoons fresh cilantro, chopped, plus more for garnish
  • lime wedges, for serving


  1. Prepare the chicken by slicing the breasts into very thin strips. Set aside.
  2. Heat the oil in a deep pan. Add the pounded lemongrass pieces and freshly grated ginger. Sauté for a minute.
  3. Add in the minced garlic and sugar. Sauté for another minute.
  4. Add in the red curry paste and chili garlic sauce. Allow this to “toast up” for a few minutes (the curry paste will darken during the process).
  5. Pour in the coconut milk. Stir. Turn up the heat and allow the coconut milk to melt for a few minutes and form a red curry sauce. 
  6. Add in the fish sauce and thinly sliced chicken. Gently stir the chicken into the sauce to separate and allow to cook evenly.
  7. On a gently simmer, poach the chicken in the sauce for about 7 minutes. 
  8. Add in the red pepper and snow peas. Cook for another 5-7 minutes to soften the vegetables.
  9. Remove and discard the lemongrass pieces.
  10. Remove the pan from the heat. Stir in the fresh lime juice and fresh chopped cilantro.
  11. Taste for salt and extra lime juice.
  12. Optionally, serve with steamed rice garnished with a touch more chopped cilantro and lime wedges.
  13. ENJOY!

Red Chicken Curry Recipe! Thin strips of chicken breast poach gently in a creamy coconut curry sauce. This curry recipe is super flavorful, and the chicken is incredibly tender. Weeknight dinner done in about 20 minutes! #chickencurry #currychicken #coconutmilk #whatsfordinner #easyrecipe #weeknightdinner #foodtiktok #chickenrecipe

♬ Aesthetic - Tollan Kim


  • Thinly slice the chicken breasts to allow for a quicker poach, and better absorption of the curry flavors.
  • Boneless chicken thighs can be used in replacement of chicken breasts.
  • Pound the lemongrass to release the fragrant oils.
  • Allow the aromatics to sauté to develop flavor. 
  • Green or yellow curry can be used in replacement of the red curry paste (see post for what effect each will have on the flavor of the finished curry dish).
  • Use full-fat coconut milk, if possible. 
  • Be cautious with the fish sauce. You can always add more later, if needed.
  • Gently poach the chicken in the sauce on a low-to-medium simmer.
  • Easily substitute the red pepper and snow peas with your favorite vegetable(s).
  • Don’t forget to remove and discard the woody lemongrass.
  • Remove the pan from the heat prior to adding in the lime juice and fresh cilantro.
  • Prior to serving, taste for salt and/or to adjust the sweetness. Add more lime juice, as needed.
  • Serve with steamed rice for a complete meal.
  • See post for additional notes and tips.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: American, Curry

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