Creamy coconut chicken curry with simmered vegetables

I love this curry on slow, chilly evenings when the house smells like toasted spices and coconut. I picture a steaming bowl on my lap, a soft blanket, and the kind of comfort food that rewinds your day into something cozy. This creamy coconut chicken curry with simmered vegetables fills the kitchen with warm, golden aromas — sweet coconut, bright lime, and the earthy hum of curry powder — and it somehow tastes like a hug. I keep the ingredient list simple and the technique forgiving, so you can relax while the curry simmers. If you want dinner that comforts without drama, this one checks all the boxes: creamy, slightly tangy, and full of tender veggies that soak up all that lush coconut sauce.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This curry mixes creamy coconut milk with bright lime and warm spices to create a sauce that clings to every bite. The vegetables simmer until tender but not mushy, giving you both silky sauce and satisfying texture. It’s forgiving, fridge-friendly, and so aromatic that neighbors might start wondering what smells so good. Seriously — it’s so easy even your stovetop will feel confident.

Ingredients

For the Main Dish:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts)
• 2 tbsp vegetable oil or neutral oil
• 1 large yellow onion, thinly sliced (about 1 cup)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or hot, your call)
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1 14-oz can full-fat coconut milk
• 1 cup low-sodium chicken broth (or water)
• 2 medium carrots, sliced on the bias (about 1 cup)
• 2 medium potatoes, peeled and diced (about 2 cups)
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and halved
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 2 tbsp lime juice (about 1 lime)
• Salt and freshly ground black pepper, to taste
• Cooked rice for serving

For the Sauce / Garnish (if applicable):

• Fresh cilantro, chopped (for garnish)
• Sliced scallions, optional
• Toasted coconut flakes, optional for crunch

How I Make It

Step 1:

I pat the chicken dry and season it with salt and pepper. I heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, then I brown the chicken in batches for about 3 minutes per side so the pieces get golden edges. Browning adds flavor, so don’t crowd the pan — you want a nice sizzle, not steam.

Step 2:

I remove the chicken to a plate and reduce heat to medium. I add the sliced onion and a pinch of salt, and I cook until the onion softens and turns translucent, about 5 minutes. The kitchen will smell sweet and slightly caramelized. Then I stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant — don’t let the garlic burn or it will taste bitter.

Step 3:

I sprinkle in the curry powder, turmeric, and cumin, and I toast them with the aromatics for about 1 minute until the spices bloom and the smell lifts. I stir in the tomato paste to deepen the flavor, then pour in the coconut milk and chicken broth, scraping any browned bits off the bottom. The sauce should look glossy and fragrant.

Step 4:

I add the browned chicken back to the pan along with the diced potatoes and carrots. I bring the mixture to a simmer, then reduce heat to medium-low and cover. I simmer gently for about 15 minutes, stirring occasionally, until the potatoes start to soften. Then I add the red bell pepper and green beans and cook uncovered for another 7–8 minutes until all the vegetables are tender but still vibrant.

Step 5:

I finish the curry with 1 tbsp soy sauce and 2 tbsp lime juice, taste for salt, and adjust with a pinch of sugar if it needs balance. I sprinkle chopped cilantro and sliced scallions on top and scatter toasted coconut for crunch if I’m feeling fancy. I serve over steaming rice and watch everyone dig in for that creamy, slightly tangy bite.

Pro Tips

• Use chicken thighs for juicier results; they hold up better during simmering than breasts.
• If the sauce looks thin, simmer uncovered for a few minutes to reduce and thicken — it should coat a spoon.
• Want a brighter flavor? Add an extra 1 tbsp lime juice right before serving.
• Short on time? Swap diced sweet potato for regular potatoes — they soften faster and add sweetness.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu (press it first) to make it vegetarian; it soaks up the sauce but reduces cooking time.
• Use light coconut milk to cut calories — expect a slightly thinner sauce and reduce broth by 1/4 cup.
• Substitute Greek yogurt stirred in off the heat for a tangy twist (not dairy-free).
• This recipe is naturally dairy-free and can be made gluten-free by using tamari instead of soy sauce.

Variations & Tips

• Spicy: Add 1–2 finely chopped Thai chilies or 1 tsp chili flakes with the spices.
• Kid-friendly: Reduce curry powder to 1 tbsp and leave out chilies; add a splash of honey if needed.
• Vegetarian: Use a variety of mushrooms and chickpeas instead of chicken for hearty texture.
• Tropical twist: Stir in 1 cup pineapple chunks in the last 5 minutes for sweet acidity.
• Nutty depth: Add 2 tbsp peanut butter with the coconut milk for a Thai-inspired edge.
• Oven finish: After simmering, transfer to a 350°F oven for 10 minutes to concentrate flavors and gently brown the top.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool completely, store in an airtight container for up to 3 days, and reheat gently on the stove. The flavors deepen overnight — just add a splash of water or broth when reheating if the sauce thickens.

Can I double the recipe?

Sure thing. Use a larger pot and keep an eye on simmering time; it may take a few extra minutes to come to temperature but cooking times stay similar.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach 165°F and vegetables should be tender but not falling apart. The sauce should thicken and coat a spoon.

What if I don’t have ingredient X?

Out of curry powder? Mix 1 tsp turmeric, 1 tsp cumin, and 1 tsp ground coriander per tablespoon of missing curry. No coconut milk? Use full-fat evaporated milk plus a tablespoon of coconut extract for flavor.

How I Like to Serve It

I pile this curry over steaming jasmine rice and add a wedge of lime on the side. Sometimes I serve it with naan or a crisp cucumber salad to cut through the richness. It makes a wonderful weeknight dinner and doubles as a cozy weekend meal — perfect for sharing, but honestly just as good for one.

Notes

• Store leftovers in the fridge up to 3 days; freeze up to 3 months. Reheat gently to avoid breaking the coconut sauce.
• Ensure chicken reaches a safe internal temperature of 165°F before serving.

Final Thoughts

Closing: Go on — simmer a pot, fill your kitchen with that coconut-curry aroma, and enjoy something comforting and easy tonight. You’ve got this!