Curry chicken with potatoes and carrots simmered in coconut milk

There’s something about a pot of curry simmering on the stove that feels like a warm blanket on a rainy evening. I love how the kitchen fills with a sweet-spicy perfume — coconut, curry, and a hint of lime — and everyone magically finds a chair within ten minutes. This curry chicken with potatoes and carrots tastes like a hug: tender chicken, silky coconut sauce, and vegetables that soak up all that flavor. It’s forgiving, quick enough for a weeknight, and pretty enough to serve company. I’ll walk you through everything I do, including the little tricks I use when the sauce looks too thin or your potatoes are nearly done before the chicken.

Quick Facts

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

Why This Recipe is Awesome

It tastes layered and restaurant-worthy but comes together in under an hour. The sauce gets creamy and glossy from the coconut milk, the potatoes soak up curry goodness, and the chicken thighs stay juicy. Texture plays happily here — silky sauce, fork-tender vegetables, and slightly crisp-edged chicken if you brown it right. Honestly, it’s so comforting even your leftovers will make you smile.

Ingredients

For the Main Dish:

• 1.5 lb boneless, skin-on chicken thighs, trimmed and cut into 1½-inch pieces (about 6 thighs)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth (or water)
• 2 tbsp neutral oil (canola or avocado)
• 1 large onion, thinly sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder (mild or medium)
• 1 tsp ground turmeric (optional, for color)
• 1 lb potatoes (Yukon Gold or red), cut into 1-inch chunks
• 2 medium carrots, sliced into ½-inch rounds
• 1 tbsp fish sauce or soy sauce
• 1 tsp sugar (balances acidity)
• Salt and black pepper, to taste
• 1 tbsp lime juice (fresh)
• ¼ cup fresh cilantro, chopped, for garnish
• Cooked jasmine rice or naan, for serving

For the Sauce / Garnish (if applicable):

• Optional: sliced red chilies or a drizzle of sriracha for heat
• Optional: 2 tbsp chopped peanuts for crunch

How I Make It

Step 1:

I season the chicken generously with salt and pepper, then heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers. I sear the chicken in batches so it gets a nice golden crust — you want that satisfying sizzle and brown color, not a steamed pale piece. Transfer the browned pieces to a plate. Browning adds flavor, so don’t rush this step.

Step 2:

Lower the heat to medium and add the sliced onion. Saute until soft and slightly caramelized, about 5–7 minutes — you’ll smell sweetness and see edges turning amber. Stir in the minced garlic and grated ginger for 30 seconds until fragrant. Sprinkle in the 2 tbsp curry powder and 1 tsp turmeric; let the spices toast for 30–45 seconds while stirring so they bloom and smell aromatic.

Step 3:

Pour in the 1 cup chicken broth and scrape up any browned bits from the pan — those bits carry a lot of flavor. Add the chopped potatoes and carrots, then return the browned chicken to the skillet. Stir gently to combine. Pour the 13.5 oz can coconut milk over everything, then add the 1 tbsp fish sauce and 1 tsp sugar. Bring the pot to a simmer, then reduce heat to maintain a gentle simmer — you’ll hear soft bubbling and see the sauce thicken slightly.

Step 4:

Simmer uncovered for about 20–25 minutes, stirring occasionally so nothing sticks to the bottom. Check doneness by piercing a potato — it should slide off the fork easily — and poke a chicken piece; the juices should run clear and the internal temp should reach 165°F. If the sauce looks too thin, simmer a few extra minutes to reduce; if it looks too thick, add a splash of broth.

Step 5:

Turn off the heat and stir in 1 tbsp lime juice and chopped cilantro. Taste and adjust seasoning — add salt, more fish sauce, or a pinch of sugar. Serve over steaming jasmine rice and finish with a sprinkle of peanuts or sliced chilies for contrast. Enjoy the mellow coconut aroma and the bright pop of lime.

Pro Tips

• Brown chicken in batches for the best flavor; don’t overcrowd the pan or the meat will steam.
• If your coconut milk separates, stir vigorously or whisk for a smooth sauce — that rich sheen comes back with a little elbow grease.
• Use Yukon Gold potatoes when you want creamy, waxy results; russets break down more and will thicken the sauce faster.
• Make it a day ahead — flavors deepen overnight. Reheat gently over low heat so the coconut milk doesn’t split.

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 and brown first) for a vegetarian version; expect a softer texture and less fat.
• Use light coconut milk to cut calories, though the sauce will feel less rich.
• Replace fish sauce with soy sauce for a vegetarian-friendly umami boost; the flavor shifts slightly earthier.
• Gluten-free? This recipe already qualifies if you use gluten-free soy sauce; coconut milk keeps it dairy-free.

Variations & Tips

• Spicy: Add 1–2 sliced Thai chilies or 1 tsp cayenne to the spice mix.
• Kid-friendly: Use mild curry powder and omit chilies; add a little honey if kids prefer sweeter flavors.
• Vegetarian: Double the potatoes and carrots and add chickpeas or cauliflower florets instead of meat.
• Green curry twist: Stir in 1–2 tbsp green curry paste with the spices for a Thai-style variation.
• One-pot rice: For a rustic meal, add parboiled rice to the pot during the last 10 minutes and top up with liquid as needed.
• Creative twist: Finish with a spoonful of crunchy peanut butter for a Thai-Panang hybrid vibe.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cool the curry, store it in an airtight container, and refrigerate up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth if the sauce tightens.

Can I double the recipe?

Sure thing. Use a larger pot and give everything more room to brown. Simmer time may increase by 5–10 minutes depending on volume.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping, and choose a neutral oil.

How do I know it’s done?

Chicken should reach an internal temp of 165°F and cut easily; potatoes should be tender when pierced with a fork. The sauce should coat a spoon and shimmer.

What if I don’t have ingredient X?

Swap with pantry staples: no curry powder? Use a mix of cumin, coriander, and a pinch of chili. No coconut milk? Use full-fat evaporated milk plus a tablespoon of coconut extract for a hint of coconut.

How I Like to Serve It

I spoon this curry over steaming jasmine rice and scatter cilantro and peanuts on top. I pour myself a cold beer or a lightly sweet Riesling to balance the spice. It makes a cozy weeknight dinner but also travels well to potlucks — people always ask for seconds. In winter it feels like comfort food, and in summer the lime keeps it bright.

Notes

• Store leftovers in the fridge up to 3 days; freeze up to 2 months. Reheat gently to avoid separation.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: This curry feels like a hug and cooks like a champ — now go impress someone — or just yourself — with your homemade masterpiece!