Say hello to your new weeknight favorite: Golden Coconut Chicken Curry! This vibrant, flavor-packed curry pairs tender chicken thighs with a creamy coconut base, perfumed with ginger, garlic, and fragrant spices. Whether you need a cozy meal on a busy night or want to impress friends at your next dinner party, this curry’s golden hue and soothing richness will win everyone over. You’ll love how easy it is to whip up, yet how deeply satisfying and comforting every bite feels.
Ingredients You’ll Need
This Golden Coconut Chicken Curry comes together with simple kitchen staples, but each ingredient plays a starring role. The coconut milk provides sweetness and creaminess, the blend of spices gives depth and color, and just a handful of aromatics ties it all together for authentic flavor.
- Coconut oil: This subtly sweet oil is essential for coaxing out the aromas of your base spices and adding extra coconut depth.
- Onion: Diced onion forms a savory, slightly sweet foundation for the curry sauce.
- Garlic: Minced garlic infuses every bite with rich, warming flavor—don’t skimp!
- Fresh ginger: Grated ginger brings a zesty bite that makes the curry sing with freshness.
- Yellow curry powder: The namesake of Golden Coconut Chicken Curry, it provides that sunshiny color and subtle heat.
- Ground turmeric: For its earthy, golden tone and gentle, earthy backbone.
- Ground cumin: Cumin lends a toasty, nutty undertone that rounds out the spice mix.
- Boneless, skinless chicken thighs: Juicy and tender when simmered in curry; won’t dry out like breast cuts.
- Salt: Essential for drawing out and balancing all the vibrant flavors.
- Full-fat coconut milk: The magic ingredient behind that luxurious, creamy curry sauce.
- Chicken broth: A little extra liquid that’s also loaded with flavor; opt for low sodium if you prefer.
- Fish sauce: Adds a complex, savory depth and authentic Thai flair—don’t worry, it won’t make things taste “fishy”.
- Lime juice: A splash of citrus brightens everything and brings the dish to life.
- Brown sugar: Just a hint for balance—it softens the savory edge and enhances the natural sweetness of coconut milk.
- Baby spinach (optional): Stirring in at the end gives your curry a fresh, green boost and extra nutrition.
- Fresh cilantro (for garnish): Chopped cilantro adds a fresh herbal note and a pop of color on top.
- Cooked jasmine rice (for serving): Fluffy, fragrant rice soaks up every golden drop of curry sauce.
How to Make Golden Coconut Chicken Curry
Step 1: Sauté the Aromatics
Start by heating coconut oil in a large skillet or pot over medium heat. Add the diced onion, and let it gently sizzle for about four minutes until softened and translucent. Sautéing the onion first builds a flavorful base for your Golden Coconut Chicken Curry, unlocking sweetness and aroma. Stir in the garlic and freshly grated ginger for one more minute, releasing those beautiful fragrances and giving your kitchen that unmistakable curry aroma.
Step 2: Toast the Spices
When your kitchen smells irresistible, it’s time for the stars: yellow curry powder, ground turmeric, and cumin. Sprinkle them in and toss everything for about 30 seconds, just until the spices are fragrant and slightly darker. Toasting the spices at this stage is the secret to amplifying their color and flavor—it ensures the curry carries those deep, golden notes from the very first bite.
Step 3: Brown the Chicken
Add your bite-sized chicken thigh pieces to the pan, sprinkling them evenly with salt. Cook for five to seven minutes, stirring occasionally. The goal is to get a light sear on the chicken, locking in moisture and giving the outside a little texture. Don’t worry about cooking the chicken through just yet—it’ll finish in the sauce.
Step 4: Build the Sauce
Now for the best part: pour in the luxurious coconut milk and chicken broth, stirring to loosen any flavorful browned bits from the pan. Mix in the fish sauce, fresh lime juice, and brown sugar. This combination creates a beautiful balance—savory, tangy, sweet, and rich—making your Golden Coconut Chicken Curry sauce absolutely crave-worthy.
Step 5: Simmer to Perfection
Bring the mixture to a gentle simmer, cover the skillet or pot, and let it cook for 10 to 12 minutes. The chicken will finish cooking and become deliciously tender, while the sauce thickens just enough to coat each piece in golden goodness. If using spinach, stir it in here and let it wilt gently for a minute or two.
Step 6: Taste and Serve
Give your curry a taste, adjusting seasoning with extra lime, salt, or a pinch of sugar as desired. Spoon it hot over fluffy jasmine rice, and generously sprinkle with fresh cilantro. There you have it: a bowl of Golden Coconut Chicken Curry ready to brighten any day!
How to Serve Golden Coconut Chicken Curry
Garnishes
A generous topping of fresh, chopped cilantro works wonders, adding a burst of herby fragrance and color. For added crunch, try thinly sliced green onions, toasted coconut flakes, or even a squeeze of lime. Each garnish enhances the dish’s vibrant appearance and irresistible aroma.
Side Dishes
Golden Coconut Chicken Curry pairs beautifully with classic jasmine rice, but don’t stop there—a side of warm naan, roti, or even cauliflower rice will soak up that gorgeous sauce. Add a simple cucumber salad or pickled veggies to refresh your palate between bites.
Creative Ways to Present
Serve your curry family-style in a big, colorful bowl or portion it individually with a sprinkle of extra cilantro and a lime wedge on the side. For dinner parties, offer smaller curry cups or serve over coconut-infused rice for a tropical twist. However you present it, Golden Coconut Chicken Curry is always a showstopper!
Make Ahead and Storage
Storing Leftovers
Leftover Golden Coconut Chicken Curry keeps well in an airtight container in the fridge for up to three days. The flavors deepen overnight, making the curry even more delicious on the second day. Just be sure to let it cool before sealing it up.
Freezing
This curry is freezer-friendly! Cool the curry completely, then transfer to a freezer-safe container or zip-top bag. Store for up to two months. Thaw overnight in the fridge before reheating, and note that the texture of spinach may soften further after freezing.
Reheating
Gently rewarm your Golden Coconut Chicken Curry on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick. You can also microwave individual portions in 30-second bursts, stirring in between, until heated through.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works well, but it cooks faster than thighs. Be sure to reduce the simmering time slightly to prevent the breast meat from drying out—just check that it’s cooked through and still juicy.
Is this recipe spicy?
Golden Coconut Chicken Curry is mild by default, with just a gentle warmth from the curry powder. If you crave heat, toss in a chopped chili or a pinch of cayenne pepper with the spices for a spicier kick.
Can I make this curry vegetarian or vegan?
Definitely! Simply swap the chicken for cubes of tofu or chickpeas and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or coconut aminos for a fully plant-based version.
What brand of curry powder works best here?
Any good-quality yellow curry powder will shine in this dish, but if you have a favorite blend, go for it! Just be sure it’s fresh for the boldest flavor and brightest color—older spices can lose their magic.
How do I keep the coconut milk from curdling?
Curdling is rare, but to be safe, use full-fat coconut milk and avoid boiling the curry too vigorously. Always add it after sautéing the spices, and keep the heat to a gentle simmer once the milk is in.
Final Thoughts
There’s nothing quite like the comfort of a homemade Golden Coconut Chicken Curry. Whether you’re new to curries or a lifelong fan, this recipe is warm, welcoming, and unfussy—perfect for sharing with family and friends. Give it a try, and get ready to fall in love with the simple pleasure of a truly golden curry night!
Print
Golden Coconut Chicken Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Non-Vegetarian
Description
Indulge in the aromatic flavors of this Golden Coconut Chicken Curry, a Thai-inspired dish that balances the richness of coconut milk with a blend of fragrant spices. Tender chicken thighs simmered in a creamy curry sauce, served over fluffy jasmine rice, make for a satisfying and comforting meal.
Ingredients
Main Curry:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 ½ tablespoons yellow curry powder
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 teaspoon salt
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1 cup baby spinach (optional)
For Serving:
- Chopped fresh cilantro for garnish
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat coconut oil in a large skillet, sauté diced onion until softened. Add garlic, ginger, cook until fragrant.
- Add Spices and Chicken: Stir in curry powder, turmeric, cumin. Add chicken, salt, cook until browned.
- Simmer: Pour in coconut milk, broth. Stir in fish sauce, lime juice, brown sugar. Simmer covered for 10–12 minutes.
- Finish: Stir in spinach, adjust seasoning. Serve over jasmine rice, garnish with cilantro.
Notes
- You can substitute chicken breast for thighs, adjusting cook time. For more heat, add chili or cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
