Chicken Curry in Coconut Milk

December 13, 2022  Cambodian Chef Avatar
Chicken Curry in Coconut Milk

Chicken Curry in Coconut Milk is an inviting and straightforward recipe that promises a delightful culinary experience. Easily prepared, this dish has become a cherished favorite within many families. Aromatic and rich in flavor, it offers a unique twist with the incorporation of coconut milk, elevating the dish to a comforting and satisfying level.

To embark on making Chicken Curry in Coconut Milk, the process begins by heating vegetable oil in a large skillet over high heat. Curry paste is introduced to the oil, creating an aromatic base for the curry. Following this, skinless, boneless chicken breast meat, cut into strips, is added to the skillet, allowing the curry to infuse the chicken with its bold flavors during a brief 3-minute cook.

The dish further evolves with the introduction of coarsely chopped onion, strips of red bell pepper, grated lemon zest, and a crucial element, light coconut milk. This unique addition not only enhances the creaminess of the curry but also contributes a subtle sweetness that complements the spices. To balance the flavors, fish sauce and fresh lemon juice are incorporated, offering a harmonious blend of savory, tangy, and citrusy notes.

The final steps involve bringing the curry to a boil and allowing it to simmer until the chicken is cooked through, typically taking 5 to 7 minutes. As a finishing touch, chopped fresh cilantro is sprinkled over the dish, adding a burst of freshness and a visually appealing element. The result is a tantalizing Chicken Curry in Coconut Milk that is best served hot, promising a wholesome and flavorful dining experience.

In summary, Chicken Curry in Coconut Milk stands out as a family-favorite recipe that seamlessly combines bold curry flavors with the richness of coconut milk. This easy-to-follow recipe is not only a testament to its popularity but also a testament to its versatility, as it accommodates variations like substituting fish sauce with soy sauce for those who prefer an alternative.


1 tablespoon of vegetable oil
1 teaspoon of curry paste
2 pounds (900 gram) of skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon of grated lemon zest
1 cup of light coconut milk
1 tablespoon of fish sauce
1 tablespoon of fresh lemon juice
1/3 cup of chopped fresh cilantro

Directions to make Chicken Curry in Coconut Milk

  1. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds.
  2. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir.

Serve hot.

Related Recipe: Traditional Thai chicken salad

Nutrition Facts

Serving Size: 4

Calories Per Serving: 484

% Daily Value
Total Carbohydrate ‏9g 3%
Cholesterol ‏132mg 44%
Total Fat ‏27g 35%
Saturated Fat ‏16g 80%
Dietary Fiber ‏3g 11%
Protein ‏53g 106%
Sodium ‏441mg 19%
Sugars ‏5g 10%


1 hr


1 hr




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