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overhead shot of coconut curry chicken with rice in white plate

Creamy Coconut Curry Chicken

This curry chicken recipe with coconut is packed with flavor and can be made in one pot, whether it is in 30 minutes or in a slow cooker.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 302kcal
Author Ryan Beck


  • 1 ½ lbs boneless skinless chicken thighs, cut into 1" cubes
  • ½ sweet onion, diced
  • 1 red bell pepper, thinly sliced
  • 1 (13.5 oz can) coconut milk
  • 4 garlic cloves, minced
  • 2 tablespoon freshly grated ginger
  • 3 tablespoon Thai red curry paste
  • 2 tablespoon tomato paste
  • 2 tablespoon light brown sugar
  • 2 tablespoon coconut oil
  • 2 tablespoon ground coriander
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoon yellow curry powder
  • ½ teaspoon kosher salt
  • ¼ cup fresh cilantro, chopped
  • cooked white rice for serving


  • In a medium bowl, mix together the coconut milk, garlic, ginger, curry paste, tomato paste, sugar, coconut oil, spices, lime juice, fish sauce and salt.
  • In slow cooker, place the onions and pepper on the bottom. Add the chicken and then pour the coconut milk mixture over the chicken until it's completely covered.
  • Cook on high for 2-3 hours or low for 4-5 hours. When ready to eat, stir in cilantro and serve over rice.


  • Use chicken thighs as it contributes to the richness of the dish.
  • You control the amount of heat depending on how much Thai red curry paste you use. Add 1 tablespoon at a time.
  • You can substitute heavy cream instead of coconut milk if you prefer.
  • If you can’t find/use fresh ginger, replace it with just ¼ teaspoon dried ginger as it is much more concentrated.
  • You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
  • Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.


Serving: 1g | Calories: 302kcal | Carbohydrates: 14g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 583mg | Potassium: 190mg | Fiber: 6g | Sugar: 11g