Coconut Curry Chicken Bowls are the kind of meal that make you feel taken care of. They’re warm, rich, and full of flavor without being heavy or fussy. You get tender chicken, a silky coconut curry sauce, and fresh veggies over rice—all in one bowl.
It’s the perfect balance of comfort and brightness. If you’re looking for something satisfying that comes together easily, this recipe is a keeper.
Why This Recipe Works
- Coconut milk adds body and creaminess without dairy, giving you a velvety sauce that clings to the chicken and rice.
- Red curry paste brings layered heat and aromatics—think lemongrass, chili, and garlic—without having to source a dozen spices.
- Quick-cooking chicken thighs stay juicy, so you don’t have to worry about dryness.
- Fresh lime and herbs brighten everything up, balancing the richness so every bite tastes clean and lively.
- One-pan approach keeps the process simple and weeknight-friendly.
What You’ll Need
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too)
- 1 tablespoon neutral oil (avocado, canola, or light olive oil)
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2–3 tablespoons red curry paste (adjust to heat preference)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup low-sodium chicken broth (or water)
- 1 tablespoon fish sauce (or 1 teaspoon soy sauce for a milder flavor)
- 1–2 teaspoons brown sugar (or maple syrup), to balance heat and acidity
- 1 red bell pepper, thinly sliced
- 1 cup snap peas or green beans, trimmed
- Juice of 1 lime, plus wedges for serving
- Fresh cilantro or Thai basil, chopped, for garnish
- Cooked jasmine rice, for serving (cauliflower rice works too)
- Optional: 1 small zucchini (half-moons), red chili flakes, toasted cashews or peanuts for crunch
- Salt and black pepper, to taste
How to Make It
- Prep the basics. Cook your rice according to package directions. Chop the chicken and veggies.
Mince the garlic and ginger.
- Season the chicken. Pat chicken dry and sprinkle with a pinch of salt and pepper. This helps it brown and boosts flavor from the start.
- Sear the chicken. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 4–6 minutes, stirring once, until lightly browned and mostly cooked through.
Transfer to a plate.
- Soften aromatics. In the same pan, lower heat to medium. Add onion and cook 2–3 minutes until translucent. Stir in garlic and ginger for 30 seconds until fragrant.
- Bloom the curry paste. Add red curry paste and stir for 1 minute.
This unlocks deep flavor and color.
- Build the sauce. Pour in coconut milk and chicken broth, whisking to combine. Add fish sauce and brown sugar. Bring to a gentle simmer.
- Add veggies and chicken. Return the chicken to the pan.
Stir in bell pepper, snap peas, and optional zucchini. Simmer 5–7 minutes until the chicken is cooked through and the veggies are tender-crisp.
- Finish with lime. Turn off heat. Stir in lime juice.
Taste and adjust: more fish sauce for savoriness, more lime for brightness, more sugar for balance, or a splash of broth if it’s too thick.
- Serve. Spoon over warm jasmine rice. Top with cilantro or Thai basil, and add lime wedges. Sprinkle chili flakes or nuts if you like extra heat or crunch.
Storage Instructions
- Refrigerator: Store curry and rice separately in airtight containers for up to 4 days.
- Freezer: The curry (without rice) freezes well for up to 2 months.
Thaw in the fridge overnight.
- Reheat: Warm gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwaving works too—heat in 45–60 second bursts, stirring in between.
- Make-ahead tip: Chop veggies and chicken the night before and refrigerate. Dinner comes together fast when everything’s prepped.
Why This is Good for You
- Protein-rich: Chicken provides lean protein to keep you full and support muscle repair.
- Healthy fats: Coconut milk offers medium-chain fats that add satiety and creaminess.
- Veggie-forward: Bell peppers and snap peas bring vitamin C, fiber, and color.
- Balanced meal: Carbs from rice, protein from chicken, and fats from coconut make a satisfying, well-rounded bowl.
- Customizable spice level: You control the heat, which makes it friendly for a range of diets and preferences.
Pitfalls to Watch Out For
- Breaking the sauce: Boiling coconut milk too hard can cause separation.
Keep it at a gentle simmer.
- Overcooking the veggies: Aim for tender-crisp. Soft, mushy vegetables lose their snap and color.
- Under-seasoning: Curry needs balance. If it tastes flat, try a small splash of fish sauce, a squeeze of lime, or a pinch of sugar.
- Skipping the bloom step: Cooking the curry paste briefly in oil makes a big difference in flavor.
Don’t skip it.
- Crowding the pan: If the chicken steams instead of sears, you’ll lose browning. Work in batches if needed.
Recipe Variations
- Vegetarian: Swap chicken for tofu or chickpeas. Add mushrooms for extra umami.
- Green curry version: Use green curry paste and add Thai basil and bamboo shoots for a fresher, herb-forward profile.
- Low-carb: Serve over cauliflower rice and use extra snap peas and zucchini instead of bell pepper.
- Extra creamy: Stir in 2 tablespoons of almond butter or peanut butter for a richer, slightly nutty sauce.
- Spicy upgrade: Add sliced fresh chilies or a teaspoon of chili crisp when serving.
- Veggie swap: Try broccoli florets, baby spinach, carrots, or snow peas—use what you have.
- Herb twist: Finish with mint alongside cilantro for a cool, aromatic note.
FAQ
Can I use light coconut milk?
Yes, but the sauce will be thinner and less silky.
If you use light coconut milk, simmer a few extra minutes to reduce slightly, or add a teaspoon of cornstarch mixed with water to thicken.
What if I don’t have fish sauce?
Use soy sauce or tamari. Add a pinch of salt and a squeeze of lime to mimic the salty-savory balance fish sauce provides.
Can I make this in an Instant Pot?
Yes. Sauté onions, garlic, ginger, and curry paste on Sauté mode.
Add chicken, coconut milk, and broth. Pressure cook on High for 5 minutes, quick release, then stir in veggies and simmer on Sauté until tender. Finish with lime.
How do I keep chicken breasts from drying out?
Cut them into larger chunks and reduce simmer time.
Pull them off the heat as soon as they’re just cooked through, then let them rest in the sauce.
Is this gluten-free?
It can be. Use gluten-free fish sauce and serve with rice or cauliflower rice. Double-check your curry paste label to be sure.
Can I meal prep this?
Absolutely.
Portion curry and rice into containers, keep herbs and lime on the side, and add fresh before eating. It reheats well for several days.
In Conclusion
This Coconut Curry Chicken Bowl checks all the boxes: easy to make, big on flavor, and comforting without being heavy. With a creamy coconut base, bright lime, and crisp veggies, it’s the kind of weeknight dinner you look forward to.
Keep it simple as written, or tweak it with your favorite vegetables and spices. Either way, you’ll end up with a warm, satisfying bowl that tastes like it took more effort than it did. Enjoy it tonight and again for leftovers tomorrow.