Simple coconut chicken curry with vegetables

My mom used to spoon this coconut chicken curry into mismatched bowls on rainy afternoons, and the whole kitchen smelled like toasted coconut and warm spices — like a hug you could eat. I still hear the soft clink of spoons and the gentle hiss when she poured the coconut milk into the hot pan. That memory guides this recipe: simple, forgiving, and wildly comforting. I stripped the steps down to what works on a busy weeknight while keeping those bright, cozy flavors intact. Expect a silky, slightly sweet sauce, tender chicken, and vegetables that keep a little snap — the kind of dinner that makes you sigh with the first bite.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This curry gives you creamy, slightly sweet coconut milk + warm spices without a long ingredient list. It tastes layered — the caramelized edges on the chicken, the gentle pop of peas or bell pepper, and that glossy sauce that clings to every bite. It’s comfort food that feels a little fancy but cooks up faster than you can decide takeout. Plus, it’s forgiving: no precise chopping required, and it plays wonderfully with rice, naan, or even a lazy salad.

Ingredients

For the Main Dish:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tbsp vegetable oil or coconut oil
• 1 medium yellow onion, thinly sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
• 2 tbsp curry powder (mild or hot depending on preference)
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper (optional — skip for kid-friendly)
• 1 can (14 oz) full-fat coconut milk
• 1 cup low-sodium chicken broth or water
• 2 cups mixed vegetables (sliced bell pepper, carrots, and/or frozen peas)
• 1 tbsp brown sugar or honey (balances acidity)
• 2 tbsp lime juice (about 1 lime)
• Salt and black pepper to taste
• Fresh cilantro or chopped parsley for garnish (optional)
• Cooked rice or naan, for serving

For the Sauce / Garnish (if applicable):

• 1 tbsp fish sauce or soy sauce (optional, for depth)
• 1-2 tbsp toasted coconut flakes (optional crunchy garnish)

How I Make It

Step 1:

Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil shimmers, add the chicken in a single layer and sear until pieces show golden edges, about 3–4 minutes per side. You want a nice sizzle and caramelization — that adds flavor. Don’t crowd the pan; brown in batches if needed. Transfer chicken to a plate while you build the sauce.

Step 2:

Lower the heat to medium and add another splash of oil if the pan looks dry. Toss in the sliced onion, and sauté until soft and translucent, about 5 minutes. Stir in the garlic and ginger, and let them become fragrant for about 30 seconds — you’ll smell that warm, spicy lift instantly.

Step 3:

Sprinkle in the curry powder, turmeric, and cayenne if using. Stir continuously so the spices toast slightly and coat the onions — you’ll see the oil take on a golden hue and smell a nutty, toasty aroma. Pour in the coconut milk (14 oz) and 1 cup chicken broth, scraping any browned bits from the pan; those bits carry lots of flavor. Add the brown sugar and fish or soy sauce if using.

Step 4:

Return the seared chicken to the skillet and bring the mixture to a gentle simmer. Add your vegetables — I like sliced bell pepper and carrots for color and a cup of peas for sweetness and texture. Simmer uncovered for about 10 minutes, stirring occasionally, until the chicken registers 165°F on an instant-read thermometer and the sauce thickens slightly to a glossy consistency. The sauce should coat a spoon — not puddle thin.

Step 5:

Finish with 2 tbsp lime juice and a handful of chopped cilantro or parsley. Taste and adjust salt, acidity, or sweetness. Serve the curry over steaming rice or with warm naan, and sprinkle toasted coconut flakes for a crunchy contrast. Listen for the quiet clink of spoons and that satisfied hum when everyone takes the first bite.

Pro Tips

• Use chicken thighs for juicier results; they tolerate longer simmering without drying out. If you use breasts, cut slightly larger and check temperature frequently.
• If the sauce looks too thin, simmer uncovered for a few extra minutes to reduce; if it gets too thick, whisk in a splash of chicken broth.
• Toast your curry powder in the pan for 20–30 seconds before adding liquids to deepen the flavor — but watch it so it doesn’t burn.
• Prep veggies while chicken sears to keep the process moving; mise en place saves time and reduces stress on weeknights.

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

• Chicken ↔ Tofu: Use extra-firm tofu (press and cube) for a vegetarian swap. Pan-sear until golden so it holds up in the curry.
• Coconut milk ↔ Greek yogurt: For a lighter, tangier sauce, stir in full-fat Greek yogurt at the end off-heat; it changes the flavor to tangy and slightly less sweet.
• Fish sauce ↔ Soy sauce: Use soy for vegetarian/vegan; fish sauce adds umami depth but isn’t vegetarian.
• Gluten-free: This recipe naturally fits a gluten-free diet if you use gluten-free soy sauce or tamari.

Variations & Tips

• Spicy version: Add a chopped Thai bird’s eye chili or 1 tsp red chili flakes when you add the garlic.
• Kid-friendly: Omit cayenne and add a little extra brown sugar, plus mild bell peppers and peas.
• Vegetable-forward: Double the vegetables (sweet potato, cauliflower, spinach) and reduce chicken for a lighter meal.
• Creamier: Stir in 2 tbsp of peanut butter for a nutty, satiny finish.
• Low-carb: Serve over cauliflower rice or zucchini noodles to cut carbs while keeping the same rich flavor.
• Creative twist: Finish with a splash of coconut aminos and chopped toasted macadamia nuts for a Pacific twist.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the curry up to 2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove over medium-low, adding a splash of broth if it tightens up. The flavors often meld and improve overnight.

Can I double the recipe?

Sure thing. Use a larger pot or split between two pans to avoid overcrowding when searing. Simmering time stays about the same but give the pot a little more time to come to a simmer.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping for butter measurements, and add it at the start for flavor.

How do I know it’s done?

Chicken should reach 165°F and the sauce should look glossy and slightly reduced. Vegetables should be tender but still bright and slightly crisp — avoid mushy textures.

What if I don’t have ingredient X?

No panic. Swap fresh ginger for 1 tsp ground ginger, use frozen mixed veggies instead of fresh, or sub maple syrup for brown sugar. The curry still sings with small swaps.

How I Like to Serve It

I serve this curry over steamed jasmine rice with extra lime wedges and a scattering of cilantro. On a cozy night I pair it with warm naan and a chilled cucumber salad to cut the richness. For casual weeknights, I spoon it over leftover rice bowls or quinoa — it feels bowl-friendly and bright every time.

Notes

• Store leftovers in the fridge for up to 3 days. Freeze for up to 2 months in a freezer-safe container.
• Reheat gently on the stove; add a splash of water or broth to loosen the sauce. Safe internal temp for chicken: 165°F.

Final Thoughts

Closing: Give this simple coconut chicken curry a try — it warms the belly and the heart. Now go impress someone — or just yourself — with your homemade masterpiece!