This Coconut Curry Chicken is the perfect mix of cozy, creamy, and bold flavors. Made with tender chicken, warm spices, and rich coconut milk, it comes together in just 30 minutes for a satisfying, one-pan meal. Whether you love curry for its deep, comforting flavors or need a quick dinner that feels special, this dish is guaranteed to hit the spot.
Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or sweet potato curry!
Just like healthy chicken pad thai, it brings your favorite takeout flavors into your kitchen!
Ingredients You Need
- Spices: ground coriander, yellow curry powder, and cumin provide the classic curry flavor.
- Boneless Skinless Chicken: Tender chicken absorbs the curry flavors.
- Yellow Onion: Adds sweetness and depth to the curry.
- Garlic and ginger: add zesty, pungent flavors to round it out.
- Red Curry Paste: Provides concentrated flavor and heat. You can start with less and add more as desired.
- Red Bell Pepper: sneak some vegetables into this quick dinner just like in this creamy coconut shrimp.
- Coconut Milk: Use the full-fat canned coconut milk. Do not use cream of coconut because it’s very sweet. And coconut milk from a carton is too thin. You want the can because it’s the perfect mixture of cream and milk for a rich consistency.
- Fresh lime Juice: Adds acidity and brightness.
- Maple Syrup: Balances the spices with sweetness.
- Tapioca Flour: Thickens the sauce to desired consistency. Corn starch works too!
What’s the Best Coconut Milk to Use?
For the richest and creamiest coconut curry chicken, full-fat canned coconut milk is the best choice. Unlike light or carton coconut milk that is thin (like cow’s milk), full-fat versions provide a thick texture and a deep coconut flavor that perfectly complements the spices in the curry. Light coconut milk results in a thinner sauce and coconut cream tends to be too thick with a more pronounced coconut flavor.
How to Make Coconut Curry Chicken
Step 1. Season the Chicken: In a bowl, mix ground coriander, turmeric, cumin, salt, pepper, and chili powder. Toss the chicken cubes to coat evenly. Set aside.
Step 2. Sauté Aromatics: Cook diced onion, garlic and ginger with coconut oil. Stir in the curry paste to bring out the flavors. Add a little more coconut oil and cook the sliced red bell peppers.
Step 3. Cook the Chicken: Add the seasoned chicken. Brown the chicken on all sides, about 4-5 minutes.
Step 4. Simmer the Curry: Pour in coconut milk, lime juice, and maple syrup. Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked and the sauce reduces. You can add a slurry to thicken it slightly.
Recipe FAQs
Curry has a warm, spicy taste thanks to its blend of spices including cumin, turmeric, cinnamon and cloves. There’s a bit of heat that comes from the curry paste, but the coconut milk balances it out so well. It’s the perfect balance of mild heat and earthy flavors in a rich and creamy sauce.
Use full-fat coconut milk instead of lite coconut milk, add it at the end, and don’t heat it too high!
You can dice the chicken thighs just like chicken breasts. They take slightly longer to cook so use a meat thermometer to make sure they’re done.
Storage Tips
Once cooked, let your curry cool slightly before transferring it to an airtight container. Store in the refrigerator for up to three days. To reheat, warm the curry gently on the stovetop over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much, ensuring it remains creamy and flavorful.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Coconut Curry Chicken
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Ingredients
- 2 teaspoons ground coriander
- 1 1/2 teaspoons yellow curry powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breast cut into 1 inch cubes
- 3 Tablespoons coconut oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 Tablespoon fresh grated ginger
- 2-3 Tablespoons red curry paste
- 1 red bell pepper thinly sliced
- 1 (14.5 ounce) can full-fat canned coconut milk
- 1 Tablespoon lime juice (about 1/2 lime)
- 1 Tablespoon maple syrup
- 1 Tablespoon corn starch or tapioca flour
- To serve: fresh chopped cilantro, brown rice, basmati rice, cauliflower rice, or naan bread
Instructions
- Combine the coriander, curry powder, cumin, salt and pepper in a medium bowl. Add the cubed chicken and toss to coat.2 teaspoons ground coriander, 1 1/2 teaspoons yellow curry powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 pounds boneless skinless chicken breast
- Melt the coconut oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until soft and translucent, 3-4 minutes. Add the minced garlic, grated ginger and red curry paste and cook for another 1-2 minutes, until fragrant.3 Tablespoons coconut oil, 1 small yellow onion, 3 cloves garlic, 1 Tablespoon fresh grated ginger, 2-3 Tablespoons red curry paste
- Stir in the sliced bell pepper and cook for 1-2 minutes until the pepper starts to soften. Add the seasoned chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned on all sides. It does not need to be cooked all the way through.1 red bell pepper
- Stir in the coconut milk, lime juice and maple syrup and stir until the sauce thickens a bit and chicken is cooked all the way through, 3-5 minutes. It should reach an internal temperature of 165°F. Taste and add up to 2 more Tablespoons of curry paste to reach your desired heat level.1 (14.5 ounce) can full-fat canned coconut milk, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
- For a thicker curry, combine the corn starch with 1 Tablespoon of water and stir it into the sauce. Cook over medium heat until thickened, 2-3 minutes. Garnish with fresh cilantro and serve warm.1 Tablespoon corn starch
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil
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This is fantastic! Another winner from Molly! I panicked at the end and added a bit a cream, but it would have been fine without it.
Will definitely make this again!!
Thank you for sharing!
Delicious.
Thank you!
Very good. My PCOS daughter, who I have been cooking for and who is very picky, said this was the best recipe I have made in the three weeks since we started PCOS eating.
This makes me so happy! If you haven’t already Maria, please check out my other resources surrounding PCOS. HERE is the landing page. You can also search PCOS on my website and any recipes related to this will pop up!
Hi Molly! I always love your recipes and so does my husband – but this recipe has a special place in our hearts! I tried this a few weeks ago and my husband has asked for it three times in the span of 10 days. Delicious, delicious, delicious, thank you so much!
Wow, thank you so much Dala! This is such a compliment.
This recipe is so delicious! I added mango at the end too! Will for sure be making this again 🙂
Thanks for sharing Olivia. So glad you liked it!
This has been one of my favorite go-to recipes so far. I’ve tried it with chicken thighs, chicken breast, and today made it with ground chicken, which I’d have to say was way better than I imagined it would be! When it was time to add the chicken to the pan, I added all the spices to the pan with it. This would be a great option to save a little time since there’s no chicken to slice. I actually liked the crumbled ground chicken texture. Was great over cauliflower rice.
Thanks for sharing all your swaps!
This was delicious! I wanted to add some extra veggies so I steamed broccoli and put it on top of the finished dish (with some sauce on top). If I were to stir fry the broccoli next time at what point would you add it to the pan? With the onion?
Hey!! Adding broccoli is a great idea! Broccoli steams quickly, so I’d actually add it with the coconut milk towards the end of the recipe. Thanks!
This is my go-to hosting recipe! Truly one of my favourite curries. It typically takes me longer than 20 minutes with all the chopping; sometimes I start this earlier on the day because simmering low on the stove makes the chicken nice and tender. If I do this, I wait to add peppers until later so they don’t get too soggy. I serve with rice and naan bread that is toasted, buttered and salted – gives very nice texture variety this way.
I always have people asking for the recipe afterward!
This is one of our favorites! Going to make it for our friends who just had twins!!
Thank you so much, Emma! Love to hear that. Thanks for taking the time to share!