Easy Coconut Curry Chicken with Vegetables

This coconut chicken curry is creamy, golden and loaded with tender chicken, carrots, squash and green beans in a yellow curry coconut milk sauce, all served over a fluffy mix of brown rice and quinoa.

It is one of my quick, go to dinners. I start the curry while the rice is cooking, and everything is usually done at the same time. 30 minutes in. 30 minutes out.

The Best Coconut Chicken Curry (30 Minute Yellow Curry)

We have a fabulous little hole in the wall Thai place right around the corner from our home. I’m embarrassed to admit how often I think of their coconut chicken curry. I want to call up and request just a tall glass of their coconut curry sauce. I could just drink it!

Since I can only tame that temptation for so long, I have been in the kitchen tweaking and playing with this coconut chicken curry recipe for a while now. FINALLY I can daydream about my own coconut curry recipe. Coconut curry is our most favorite Thai dish!

One of the most common questions I get about coconut milk is whether I use the canned or carton kind. Well… it depends on the recipe, and I’ll make sure to specify when I mean canned. For coconut chicken curry, definitely use the canned kind, and purchase the full fat, NOT the light. The only difference is that light canned coconut milk has added water, which dilutes the coconut. It doesn’t taste as great, and this is one cream you can totally indulge in.

I have 2 kids. I have busy days. Some days I don’t want to cook. I have lots and lots of quick dinners like my Easy Sausage, Potato, and Carrot Stew and Easy Chicken Spaghetti. Stick with me. I’ll take care of you at dinnertime. Warning… you’ll quickly become addicted and daydream of this coconut chicken curry just like me. Proceed with caution.

Why You’ll Love This Coconut Curry Chicken

• Creamy coconut sauce. Full fat coconut milk and yellow curry powder make a rich, golden sauce.
• Loaded with vegetables. Onion, carrots, zucchini or squash and green beans cook right in the sauce.
• Ready in about 30 minutes. The curry comes together while the rice and quinoa simmer.
• Heat your way. Crushed red pepper is optional, so you control the kick.

Ingredients You’ll Need

Here is what goes into this chicken curry with coconut milk. Exact amounts are in the recipe card below.

• Brown rice and quinoa: Cooked together for a hearty, nutty base that soaks up the sauce. Rinse the quinoa well first, since its natural coating tastes bitter.
• Canned coconut milk: Use canned, full fat coconut milk, not the carton kind and not light. It gives the curry its creamy body and rich coconut flavor. Shake the cans well before opening.
• Yellow curry powder: The main seasoning. It is a blend of warm spices like turmeric, coriander and cumin, and the turmeric gives the sauce its golden color. Whisking it into the coconut milk first keeps it from clumping.
• Crushed red pepper: Optional, for a little added kick. Leave it out for a mild curry that kids will enjoy.
• Coconut or olive oil: For browning the chicken and softening the vegetables. Coconut oil adds a hint of extra coconut flavor, while olive oil keeps the taste neutral.
• Chicken breasts: Cut into small, even pieces so they cook quickly and evenly. Thawed chicken cooks more evenly than frozen.
• Garlic: Minced garlic adds savory depth to the sauce.
• Sweet onion: Sliced into thin strips. Sweet onions turn soft and mellow quickly and add natural sweetness to the sauce.
• Carrots: Peeled and diced small so they turn tender in just a few minutes.
• Zucchini or yellow summer squash: Sliced into strips. They cook fast, so they go in near the end and keep a little bite.
• Green beans: Add color and crunch. Trim the ends and cut them into bite size pieces.
• Salt and black pepper: Divided between the rice water and the coconut sauce so every part of the dish is seasoned.

How to Cook Coconut Chicken Curry

1. Cook the rice and quinoa. In a large skillet, bring 4 cups of water, 1 teaspoon salt and 1 teaspoon pepper to a boil. Add the brown rice and quinoa, cover, reduce the heat and simmer for 25 to 30 minutes, until the rice is tender.
2. Make the sauce. In a small bowl, whisk together the coconut milk, remaining salt and pepper, curry powder and crushed red pepper until smooth and golden. Set aside.
3. Cook the chicken. Meanwhile, heat the oil in another large skillet over medium heat. Add the chicken pieces and cook for 3 to 4 minutes, until no longer pink in the center and they reach 165°F. Remove the chicken to a plate.
4. Soften the vegetables. Return the skillet to medium heat and add the onion, garlic and carrots. Cook for 2 to 3 minutes, until the onions are translucent and the carrots are slightly tender.
5. Simmer the sauce. Pour in the coconut milk mixture and bring it to a boil. It will smell warm and fragrant, and the sauce will turn a creamy golden yellow.
6. Add the squash and beans. Cook for 1 to 2 minutes more, only until the squash is slightly tender and still bright.
7. Finish and serve. Return the chicken to the curry, stir and remove from the heat. Serve over the brown rice and quinoa and enjoy!

Coconut Chicken Curry FAQs

• Should I use canned or carton coconut milk? Canned. Carton coconut milk is much thinner and won’t make a creamy curry sauce.
• Can I use light coconut milk? You can, but light coconut milk is just full fat with added water. The sauce will be thinner and less flavorful.
• How do I know the chicken is cooked? Cook the pieces until they are no longer pink in the center and reach 165°F on a meat thermometer.
• Is this curry spicy? Yellow curry powder is mild. The crushed red pepper adds heat, so use less or leave it out for a milder dish.
• Can I use different vegetables? Yes. Bell peppers, broccoli or snap peas all work. Add sturdy vegetables with the carrots and quick cooking ones near the end, so nothing turns mushy.
• Can I make it ahead? Yes. Cook the rice and quinoa ahead and refrigerate them, then make the curry right before dinner so the vegetables stay crisp tender.
• Can I serve it over plain rice? Yes. Brown rice, white rice or quinoa on its own all work well.
• How do I store leftovers? Refrigerate the curry and rice in airtight containers within 2 hours and enjoy within 3 to 4 days. Reheat until steaming hot, 165°F.

Kitchen Tools for This Recipe

Chicken Breast Curry with Coconut Milk

Chicken breast curry with coconut milk, yellow curry powder, carrots, zucchini and green beans, served over brown rice and quinoa. Creamy, mildly spiced and ready while the rice cooks.

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Ingredients

  

• 1 and 1/2 cups brown rice
• 1/2 quinoa rinsed well
• 2 tsp salt divided
• 2 tsp black pepper divided
• 2 cans 13.5 oz full fat coconut milk
• 1 Tbs yellow curry powder
• 1 tsp crush red pepper optional... for a little added kick
• 1 Tbs coconut or olive oil
• 3 large chicken breasts thawed and cut into 1/4 inch pieces
• 1 Tbs minced garlic
• 1 medium sweet onion sliced into thin strips
• 4 large organic carrots peeled and diced
• 2 zucchini or yellow summer squash sliced into 2 inch strips
• 2 cups organic green beans

Instructions

 

• In a large skillet, bring 4 cups of water, 1 tsp salt, and 1 tsp pepper to a boil. Add brown rice and quinoa. Cover and reduce heat and allow to simmer for 25 to 30 minutes until rice is tender.
• In a small bowl, whisk together coconut milk, 1 tsp salt, 1 tsp pepper, curry powder, and crushed red pepper. Set aside.
• Meanwhile, in another large skillet, heat oil over medium heat. Add chicken breast pieces and cook for 3 to 4 minutes just until no longer pink. Remove chicken from pan and place to the side.
• Return skillet to medium heat and add onion, garlic and carrots. Cook for 2 to 3 minutes until onions are translucent and carrots slightly tender.
• Add coconut milk mixture and bring to boil.
• Add zucchini/squash and green beans. Cook for additional 1 to 2 minutes only until squash slightly tender.
• Return chicken to curry and remove from heat.
• Serve over brown rice/quinoa and enjoy!

Made this curry? Leave a star rating in the recipe card and tell me what you think in the comments below. Your feedback helps other cooks, and I love hearing how you made it your own.

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