Recipe: Coconut-Curry Chicken

I made this Coconut Curry Chicken on Sunday for my family and it really hit the spot!  The recipe comes from my sister-in-law who is a great cook.  She has enjoyed eating a dish called “Chicken Panang” at a Thai Restaurant, and was determined to learn how to make it at home.  So after a little research she found this recipe from “Real Simple Magazine.”

Ever since my college days I have loved curry, and when she first shared this recipe with me, I wondered what adding coconut milk would do to the flavor.  Well, I found out that it doesn’t taste *coconutty* at all, but instead it just lightens up the curry flavor, making it better.  I still love regular curry too, but I really love this dish!


Coconut Curry Chicken

For the sauce:

  • 1 can coconut milk (light or regular)
  • 2-1/2 Tbsp soy sauce
  • 2-1/2 tsp sugar
  • 1/2 tsp kosher salt

Combine above ingredients in a small bowl.

Then, in a wok or skillet over medium-high heat, add:

  • 2 Tbsp olive oil (heat for 30 seconds)
  • 1/4 tsp crushed red pepper flakes (more if you like spicy, up to 1 tsp)
  • Grated zest of 1 lemon
  • 2 Tbsp minced garlic
  • 2 Tbsp curry powder
    • Stir-fry until fragrant, about 15 seconds

Add the coconut-milk mixture and bring to a boil, stirring occasionally.  Reduce heat and cook until the sauce thickens slightly, about 1-1/2 minutes.  If you prefer, you may make the sauce ahead of time and store it in the refrigerator while you prepare the rest of the dish.

For the Rice and Stir-Fry:

  • 3 cups uncooked Jasmine rice (or your favorite rice)
  • 4 chicken breasts, cut into chunks
  • 1 red bell pepper, thinly sliced
  • 2 carrots, cut into circles (optional – not part of the original recipe, but I like adding them)

Prepare rice as directed.

Stir-fry chicken in a little olive oil over medium high heat until cooked through.  Remove from pan.

Stir-fry the carrot slices for about 2 minutes.  Add the bell pepper slices and stir-fry until tender-crisp.

Return chicken to pan and add sauce.

Heat through and serve over rice.


If you like curry there is a good chance you will like this dish. It is one of my favorites!

note:  I have made a few minor changes to the original recipe. 


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