Table of Contents
Chicken Coconut Curry Skillet brings tender chicken and sweet peppers together in a velvety coconut milk sauce perfumed with red curry paste, ginger, and lime for a weeknight‑friendly, restaurant‑style finish. The scent is warm and citrusy, the texture is silky, and the colors pop against steamed jasmine rice for a cozy, modern home‑cooked plate.
Quick Facts / Recipe Snapshot
Total Time: about 35 minutes; Servings: 4; Difficulty: Easy; Cost: Moderate; Dietary Notes: naturally gluten‑free with GF fish sauce and tamari, dairy‑free by design thanks to coconut milk; Best Use: Easy Weeknight Meals and Family Friendly Meals that make leftovers welcome.
What Is Chicken Coconut Curry Skillet?
It’s a one‑pan chicken curry that relies on full‑fat coconut milk and a spoonful of red curry paste to create a glossy, spoon‑coating sauce around sautéed chicken and vegetables. The result is a creamy Chicken Coconut profile with lively lime and cilantro, designed to be fast, adaptable, and perfect over rice or in a Coconut Chicken Rice Bowl.
Origins & Inspiration
The flavor path follows Thai‑inspired home cooking, where red curry paste and coconut milk form the base, but the method is adapted for busy American kitchens that favor a single skillet. By blooming spices and paste in oil and finishing with lime and cilantro, the dish captures the spirit of Thai Coconut Sauce while staying accessible for a weeknight.
Why You’ll Love This Recipe
Expect a silky sauce, juicy chicken, and bright citrus that keeps bites fresh rather than heavy, delivering the comfort of Creamy Coconut Chicken with the speed of a 30‑minute dinner. The balance of savory, lightly sweet, and tangy flavors fits Easy Coconut Chicken searches and feels dependable yet special.
Ingredients & Notes
- 1.5 lb boneless skinless chicken thighs, cut into 1‑inch pieces; thighs stay juicy and are ideal for quick simmer.
- 1 red bell pepper, thin strips; sweetness and color.
- 1 small yellow onion, thinly sliced; softens for aromatic base.
- 2 tbsp coconut oil; neutral richness for blooming paste.
- 2 cloves garlic, minced; builds savory backbone.
- 1 tsp fresh ginger, grated; citrusy heat and lift.
- 1.5–2 tbsp red curry paste; adjust for heat and depth; supports Thai Coconut Sauce notes.
- 1 can (14 oz) full‑fat coconut milk; for a stable, silky Coconut Milk Sauce For Chicken.
- 1 tsp fish sauce; saline umami, optional tamari for GF depth.
- 1 tsp brown sugar; rounds edges without making it sweet.
- 1 lime (zest and juice); Coconut Lime finish.
- Kosher salt and black pepper; seasoning throughout.
- Fresh cilantro, chopped; herbal finish.
- Steamed jasmine rice, for serving, or cauliflower rice for lighter bowls.
Step‑by‑Step Instructions
- Warm a large skillet over medium‑high heat and add coconut oil, then sauté onions until translucent and lightly golden at the edges, 3–4 minutes.
- Stir in garlic and ginger for 30 seconds until fragrant without browning.
- Add the red curry paste and cook 60–90 seconds, stirring to bloom aromatics into the oil for deeper flavor.
- Add chicken and bell peppers, season with salt and pepper, and cook, stirring, until chicken is opaque with light browning, 5–6 minutes.
- Pour in coconut milk, add fish sauce and brown sugar, bring to a gentle simmer, and cook 5–7 minutes until the sauce turns glossy and slightly thick.
- Off heat, add lime zest and juice; taste and adjust salt or paste; sprinkle with cilantro. Serve over jasmine rice or as a Coconut Chicken Rice Bowl.
Tips for Perfect Chicken Coconut Every Time
Bloom the red curry paste in oil before adding liquids to unlock maximum aroma and depth. Keep the simmer gentle after adding coconut milk to maintain a silky emulsion, then finish with lime juice off heat to preserve brightness in the Coconut Lime profile.
Variations, Swaps & Add‑Ins
Stir in baby spinach at the end for a quick wilt and extra color, or add zucchini coins with peppers for more veg. Swap fish sauce with tamari for a different savory note, or fold in a few basil leaves to echo Coconut Basil Chicken vibes without changing the base.
Ingredient Spotlight
- Coconut milk: full‑fat ensures a stable, glossy sauce that clings to chicken without splitting, central to Coconut Milk Chicken Recipe searches.
- Red curry paste: a compact mix of chiles and aromatics that delivers Thai Coconut Sauce character quickly.
- Lime: zest and juice sharpen the finish, turning Creamy Coconut Chicken into a Coconut Lime Chicken Dinner experience.
Serving Suggestions (Presentation & Plating)
Spoon rice into warm shallow bowls, then ladle curry to expose glossy sauce and scatter cilantro leaves for contrast. Finish with a lime wedge on the rim and a few pepper strips on top so the Chicken Coconut identity reads instantly.
Best Sides to Serve With Chicken Coconut
Light sides keep the meal balanced: crisp cucumber ribbons with rice vinegar, a quick herb salad with mint and cilantro, or simply steamed green beans dressed with a touch of lime. These sides echo the refreshment of a Coconut Lime finish without duplicating the main’s richness.
Flavor Pairing & Beverage Match
Serve with a dry Riesling or a chilled pilsner to cut through the coconut’s richness while supporting aromatic spice. For non‑alcoholic options, a lime‑sparkling water or ginger kombucha complements the curry’s citrus and ginger notes.
Make‑Ahead & Storage Guide
Cook fully, cool, and store in airtight containers up to 4 days; coconut‑based sauces reheat gently and stay glossy. Reheat over low heat with a splash of water and add a fresh squeeze of lime to revive aromatics before serving.
Budget & Pantry Strategy
Use frozen bell pepper strips and pre‑portioned chicken thighs to keep costs steady, choosing store‑brand full‑fat coconut milk for value without texture loss. Red curry paste keeps well refrigerated, so one jar powers several Easy Coconut Chicken nights.
Scaling for a Crowd
Use two wide skillets to avoid overcrowding so chicken browns and the sauce reduces properly; combine in a Dutch oven to finish. Keep the lime and cilantro to add just before serving to preserve a fresh Coconut Lime top‑note for larger batches.
Weeknight Workflow Planner
Batch‑slice onions and peppers in the morning, and cube chicken while the rice cooks at dinnertime; the skillet step runs under 20 minutes once mise en place is ready. Store red curry paste near the stove to streamline blooming and keep weeknight flow tight.
Kids & Family Friendly Adaptations
Dial back the red curry paste, then pass chili crisp or extra paste at the table so heat is adjustable. Keep peppers sliced thin for tender bites and offer Coconut Chicken Rice Bowls where each eater controls the sauce amount.
Troubleshooting & Fixes
If the sauce feels too thin, simmer 2–3 extra minutes uncovered to concentrate; if too thick, whisk in warm water tablespoon by tablespoon. A flat flavor perks up with a pinch more salt and a squeeze of lime to brighten the coconut base.
Cultural or Seasonal Context
This dish nods to Thai red curry traditions—coconut milk plus curry paste—while fitting the American weeknight preference for speed and one pan. Summer peppers and limes shine in warmer months, while the warm spice profile stays welcome year‑round.
FAQs
Q1: Can chicken breast replace thighs? Yes, watch doneness closely to prevent dryness—thighs give more margin for error.
Q2: Is light coconut milk OK? Full‑fat is best for stable, silky Coconut Milk Sauce For Chicken; light versions may be thinner.
Q3: How spicy is this? Heat depends on the red curry paste; start modestly and build to taste for Family Friendly Meals.
Q4: Can I make it dairy‑free and gluten‑free? It’s dairy‑free by default; choose GF fish sauce or tamari and verify the paste
Spice Heat Dial
Build heat gradually by starting with a smaller spoon of red curry paste, then whisking in more until the sauce meets your ideal warmth; this keeps Family Friendly Meals accessible while preserving depth from Thai Coconut Sauce. A tiny pinch of brown sugar can balance extra paste without dulling brightness.
Citrus Layering
Use both lime zest and juice to emphasize the Coconut Lime Chicken Dinner character: zest infuses fat‑soluble aroma into the coconut milk while juice sharpens the finish. Add zest during simmer and juice off heat for a layered citrus arc that doesn’t turn bitter.
Protein Choices
Boneless thighs offer forgiving texture in a quick simmer, while breast suits those who prefer lean cuts if cooked to just‑done and rested briefly. For variety, add a few shrimp at the end for surf‑and‑turf richness that still centers on Chicken Coconut comfort.
Vegetable Cut Strategy
Slice peppers thin and onions into ribbons so both cook at the same rate, preserving a tender‑crisp bite that contrasts with the creamy Coconut Milk Chicken Recipe base. Keep sizes uniform to ensure even doneness in a short simmer.
Rice and Bowl Architecture
For a Coconut Chicken Rice Bowl, spread hot jasmine rice, spoon curry so some grains remain visible, and finish with cilantro and lime for color. The rice absorbs excess sauce while keeping the surface glossy for an appealing presentation.
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PrintChicken Coconut Curry Skillet: Easy, Creamy, Must‑Try Weeknight Dinner
Tender chicken and sweet peppers simmered in a velvety coconut milk sauce with red curry paste, ginger, and lime for a quick, restaurant-style weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: One-Pan Skillet
- Cuisine: Thai-Inspired
Ingredients
1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
2 tbsp coconut oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1.5–2 tbsp red curry paste
1 can (14 oz) full-fat coconut milk
1 tsp fish sauce (or tamari for gluten-free)
1 tsp brown sugar
1 lime (zest and juice)
Kosher salt and black pepper
Fresh cilantro, chopped
Steamed jasmine rice or cauliflower rice, for serving
Instructions
1. Sauté onion in coconut oil 3–4 minutes until golden.
2. Add garlic, ginger, and curry paste; cook 1 minute.
3. Add chicken and bell peppers; cook 5–6 minutes until lightly browned.
4. Pour in coconut milk, fish sauce, and sugar; simmer 5–7 minutes until glossy.
5. Off heat, stir in lime zest and juice; garnish with cilantro and serve over rice.
Notes
Bloom curry paste in oil before adding liquids for maximum flavor.
Keep the simmer gentle to maintain a silky sauce.
Finish with lime juice off heat for brightness.
Add spinach or zucchini for more vegetables.
Store up to 4 days and reheat gently with a splash of water.