Coconut Milk Chicken Curry

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4


  • 450 g Boneless skinless chicken breast  Chopped into bite sized
  • 1 tbsp Vegetable oil
  • 1 tbsp Garlic Minced
  • 1 Onion Chopped
  • 2 tbsp Yellow curry powder
  • 1 tbsp Thai red curry paste
  • 2 tbsp Coconut milk canned
  • 1 tbsp Sugar
  • 1 tsp Fish sauce
  • 2 tbsp Lime juice
  • Fresh cilantro roughly chopped
  • 4 cup Cooked white rice for serving


  • Heat the oil in a large pot over medium low heat. Add the onions and minced garlic and cook for a few minutes until the onions are fragrant and softened.
  • Add the chicken and cook for 2-3 minutes, browning it a little. Add curry powder and paste; cook for 3-5 minutes.
  • Add the coconut milk, and let simmer for 15-20 minutes or until the chicken is fully cooked.
  • Add water or chicken stock depending on the consistency you want for the sauce, or let simmer longer to thicken if needed.
  • Stir in the brown sugar, fish sauce, and lime juice. Taste and salt if needed
  • Top with fresh cilantro, serve over cooked rice.