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Quick Coconut Chicken Curry
30 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
450 kcalCalories
40 gProtein
15 gCarbs
25 gFat

Per serving · Approximate values estimated by AI

DinnerQuick Meals

Quick Coconut Chicken Curry

75% authentic · Fusion

A simplified, faster version of chicken curry using pre-made curry paste and coconut milk for a weeknight-friendly meal.

Ingredients

Servings4
  • Boneless, skinless chicken breast or thighs, cubed600g
  • Vegetable oil2 tbsp
  • Green or red curry paste2-3 tbsp
  • Coconut milk400ml can
  • Chicken broth100ml
  • Fish sauce1 tbsp
  • Brown sugar1 tsp
  • Lime juice1 tbsp
  • Fresh basil leavesfor garnish
  • Red chili flakesfor garnish
  • Saltto taste
  • Black pepperto taste
  • Wateras needed

Steps

  1. 1

    Heat vegetable oil in a large skillet or wok over medium-high heat. Add cubed chicken and cook until browned on all sides. Remove chicken and set aside.

  2. 2

    Add curry paste to the skillet and cook for 1-2 minutes until fragrant, stirring constantly.

  3. 3

    Pour in coconut milk and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

  4. 4

    Stir in fish sauce and brown sugar. Return the chicken to the skillet.

  5. 5

    Simmer for 10-15 minutes, or until chicken is cooked through and the sauce has thickened slightly.

  6. 6

    Stir in lime juice. Season with salt and black pepper to taste.

  7. 7

    Garnish with fresh basil leaves and red chili flakes before serving.

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