20-Minute Coconut Chicken Curry

4.60 from 27 votes

This quick and easy coconut chicken curry features colorful veggies and coconut milk for a creamy, flavorful curry dinner that's ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Yield: 4 servings

Ingredients

1 tablespoon coconut oil (or sub canola oil)
1 small onion, chopped
1 small red bell pepper, chopped
3 cloves garlic, minced
1 ½ lbs. boneless, skinless chicken breast, cut into ½-inch cubes
1 teaspoon curry powder
½ teaspoon ground turmeric
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 cup light coconut milk
1 tablespoon fresh ginger, minced
1 tablespoon cornstarch
1 cup green peas (thawed, if frozen)
¼ cup peanuts, chopped (optional)
3 tablespoons chopped fresh cilantro (or parsley)

For serving:

Steamed brown rice or basmati rice or cauliflower rice

Instructions

Heat oil in a pan over medium-high heat.
Add onion and red pepper and sauté until tender, 4-5 minutes.
Add garlic and sauté an additional 30 seconds.
Add chicken and sprinkle the seasonings over the entire pan. Cook chicken 2-3 minute in pan.
Add coconut milk and ginger and bring to a simmer. Reduce heat to medium and let simmer for 6-8 minutes, until chicken is cooked through.
Place cornstarch in a small bowl and add about 3 tablespoons of liquid from the pan. Stir well with a spoon then transfer the mixture to the pan and stir well to help the sauce thicken.
Stir in the peas and simmer for 1-2 more minutes, until warmed through.
Serve curry hot over rice and top with chopped peanuts and cilantro if desired.

Save This Recipe

We'll email this post to you, so you can come back to it later!

Notes

Leftovers: Leftover chicken curry, once cooled, can be stored in the refrigerator for up to 5 days. Reheat in the microwave until warmed through. It reheats great for lunch or dinner another day!

Video

Nutrition

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!