Coconut Curry Chicken Recipe

A plate of coconut curry chicken on a table with a pork and napkin.

Make your own delicious take-out at home with this vibrant and flavorful dish. Perfect for relaxed nights in, this curry gets its rich flavor from a heavy dose of aromatics, full-fat coconut milk, and deeply flavored red curry and tomato pastes. We prefer to use pasture-raised, boneless skinless chicken thighs, as they remain the most juicy and moist, but feel free to swap out for pasture-raised chicken breasts—just reduce the cook time a bit to avoid drying out the breasts which have less fat.

Overall cook time:
35 - 45 minutes

Chef Tip! We prefer to use full-fat coconut milk for its luscious body and full flavor. However, light coconut milk would also work in this recipe—it just may create a slightly thinner sauce.


  • 1 - 1 ½ Pounds Boneless, Skinless Pasture-Raised Chicken Thighs, sliced
  • 2 Cups Jasmine Rice
  • 1 Yellow Onion, medium diced
  • 1 Red Bell Pepper, thinly sliced
  • 5 Cloves Garlic, minced
  • 2 TB Fresh Ginger, minced
  • 2 TB Red Curry Paste
  • 1 TB Tomato Paste
  • 1 ¾ Cups Coconut Milk (about 1 14-oz can)
  • ¼ Pound Baby Bok Choy, halved or quartered lengthwise
  • Olive Oil
  • Salt & Pepper to taste

Garnish: Lime & Fresh Cilantro Leaves

Chef Tip! Depending on how thick your bok choy heads are, we recommend cutting them lengthwise, so they’re about 1-inch thick at the base.


  1. Cook the Rice

    A pot of sticky rice.
    1. In a small pot, combine the rice, 4 cups of water, and a big pinch of salt. Heat to boiling on high.

    2. Once boiling, reduce the heat to low, cover and simmer until the water is absorbed, or about 14 to 16 minutes. Turn off the heat. Fluff the rice with a fork.

  2. Cook the Chicken

    Braised chicken for chicken curry.
    1. While the rice cooks, pat the chicken dry and season with salt and pepper.

    2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer.

    3. Cook, without stirring, until browned, about 3 to 4 minutes per side.

  3. Add the Vegetables

    Braised chicken and peppers for chicken curry.
    1. Increase the heat to high and add the onion and pepper to the pan of browned chicken. Season with salt and pepper.

    2. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 to 8 minutes.

    3. Reduce the heat to medium and add the garlic and ginger.

    4. Cook, stirring occasionally, until fragrant, about 30 to 60 seconds.

  4. Add the Seasonings

    A saute pan of chicken curry.
    1. To the pan of chicken and vegetables, add the tomato paste and curry paste.

    2. Cook, stirring frequently, until toasted and fragrant, about 1 to 2 minutes.

  5. Finish & Serve

    A pan of chicken curry with bok choy, peppers, and onions.
    1. To the pan of chicken and vegetables, add the coconut milk (shaking the can before opening).

    2. Cook, stirring occasionally and scraping the bottom of the pan to release any browned bits, until slightly reduced and heated through, about 2 to 4 minutes.

    3. Add the bok choy. Cook, stirring occasionally, until the bok choy is just wilted, about 1 to 2 minutes. Season with salt and pepper to taste. Remove from heat.

    4. Garnish with a lime wedge and cilantro (picking the leaves before adding).

    Chef Tip! Don’t skimp on cooking the tomato and curry pastes! Cooking each concentrated paste until browned—but not burned—caramelizes the natural sugars, intensifying and deepening their unique flavors. Don’t worry if the pastes get stuck to the bottom of the pan, as adding the coconut milk will help to deglaze.


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