- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 400 ml
- 3 cloves
- 2 tbsp
- 2 tsp
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tbsp
- 1 tbsp
- 1 tsp
- 15 g
- 2 tbsp
- 1 tsp
Process
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Heat the vegetable oil in a large deep skillet or pot over medium heat. Add the chopped yellow onion and cook for 4–5 minutes until soft and translucent.
Add the minced garlic and grated fresh ginger to the pan and cook for 1 minute until fragrant, stirring constantly so they do not burn.
Stir in the curry powder, ground turmeric, ground cumin, ground coriander and cayenne pepper (if using). Cook for 30 seconds to toast the spices.
Add the tomato paste and cook for 1 minute, then pour in the coconut milk. Stir well, scraping up any browned bits from the bottom of the pan.
Add the chicken thigh pieces, fish sauce, brown sugar and salt. Bring to a gentle simmer, then reduce the heat to low and cover.
Simmer covered for 15 minutes, then uncover and cook for another 8–10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. The chicken should reach 74°C in the thickest part.
Turn off the heat and stir in the lime juice. Taste and adjust salt or sugar if needed.
Garnish with chopped fresh cilantro and serve hot with steamed rice or flatbread.
Kitchen notes
Kitchen notes
- Do not boil the curry vigorously after adding coconut milk; a gentle simmer prevents the sauce from splitting and keeps it creamy.
- Chicken thighs are preferred over breast because they stay juicy during simmering. If using breast, reduce the covered simmer to 10 minutes to avoid dryness.
- Toasting the ground spices in oil for 30 seconds before adding liquid blooms their flavor and removes the raw taste.
- For a thicker sauce, simmer uncovered for the last 10 minutes, or mash a few pieces of cooked chicken against the side of the pan.
Substitutions
- chicken thighs→firm tofu or chickpeas for a vegetarian version
- fish sauce→soy sauce or coconut aminos
- brown sugar→honey or maple syrup
- fresh cilantro→fresh basil or Thai basil
- lime→lemon
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to a freezer-safe container; freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until hot; do not boil. Alternatively, reheat in the microwave in 30-second intervals, stirring between each, until steaming hot.
FAQ
The questions we get asked most
Why did my coconut chicken curry split or curdle?
The most common cause is boiling the curry after adding coconut milk. Coconut milk separates when heated too aggressively. Always keep the curry at a gentle simmer over low heat, and stir in the lime juice only after turning off the heat.
Can I use chicken breast instead of thighs?
Yes, but chicken breast dries out faster. Cut it into similar-sized pieces and reduce the covered simmering time to 10 minutes, then uncover and simmer for 5-8 minutes until cooked through. Check that the internal temperature reaches 74°C.
How do I make this curry less spicy?
Omit the cayenne pepper and use a mild curry powder. You can also add an extra tablespoon of coconut milk or a spoonful of plain yogurt at the end to mellow the heat. Taste and adjust before serving.
Can I make this coconut chicken curry ahead of time?
Yes, it tastes even better the next day as the flavors meld. Cook it completely, cool quickly, and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 74°C on an instant-read thermometer. If you do not have a thermometer, cut a piece in half; the center should have no pink and the juices should run clear.
Can I add vegetables to this curry?
Yes, add quick-cooking vegetables like bell peppers, snow peas, or zucchini in the last 5-8 minutes of simmering. For harder vegetables like carrots or potatoes, add them with the coconut milk and extend the covered simmering time until tender.
What can I use instead of fish sauce?
Soy sauce or coconut aminos work well as a substitute. Use the same amount and adjust salt to taste, since soy sauce is saltier than fish sauce. For a soy-free option, use 1/2 teaspoon of salt plus a squeeze of lime.
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