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Easy Coconut Chicken Curry- coconut milk and red curry paste make these boneless chicken thighs into a fast and easy weeknight meal! | Go Go Go Gourmet @gogogogourmet

Easy Coconut Chicken Curry

Author Jacqueline


  • 2 T olive oil
  • 1 small onion chopped
  • 1 garlic clove minced
  • 1 bell pepper sliced into strips
  • 4 boneless skinless chicken thighs, chopped into 1" pieces
  • 1 cup chicken broth
  • 1 T fresh grated ginger
  • 1 can coconut milk
  • 1 1/2 T red curry paste
  • Cilantro for garnish
  • Cooked jasmine rice for serving


  • Heat olive oil in a pan over medium heat. Add the onion and garlic to the pan, sauté until translucent.
  • Add bell pepper and chicken to the pan. Sauté for 5 minutes, or until the bell pepper has softened. Pour in the chicken broth, 1 T grated ginger, coconut milk and curry paste (more to taste if desired).
  • Simmer for 10-15 minutes until slightly thickened and reduced. Season to taste with salt and pepper.
  • Add a scoop of cooked jasmine rice to a bowl and ladle curry over. Garnish with cilantro and serve.