Creamy Coconut Curry Chicken

A perfect blend of spices and coconut, this Creamy Coconut Curry Chicken is a crowd-pleaser. The tender chicken and luscious curry sauce create a harmony of flavors that will leave your taste buds dancing.

Creamy Coconut Curry Chicken

Creamy Coconut Curry Chicken


  • 2 lbs boneless, skinless chicken thighs
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup chicken broth
  • 2 tbsp vegetable oil
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • Salt and pepper to taste
  • Fresh cilantro for garnish


  1. Heat vegetable oil in a large pan over medium heat.
  2. Add sliced onions and cook until softened.
  3. Add minced garlic and red curry paste, stir until fragrant.
  4. Add chicken thighs, brown on all sides.
  5. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine.
  6. Add sliced red bell pepper, season with salt and pepper.
  7. Simmer until the chicken is cooked through and the sauce thickens.
  8. Garnish with fresh cilantro and serve over rice.

Total Time: 40 minutes

Serves: 4

Nutritional Information: Calories – 380kcal, Fat – 22g, Protein – 28g, Carbohydrates – 18g

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