Chicken Curry with Coconut Milk

Beth Pierce


This Chicken Curry with Coconut Milk is one of my absolute favorite dishes. This dish combines red curry, onions, carrots, and stewed tomatoes in a creamy coconut milk base.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 2 Tbsp
    red curry paste
  • 1
    large sweet onion thinly sliced
  • 1
    large carrot shredded
  • 1 Tbsp
    fresh ginger or ginger paste
  • 1 1/2 lb
    chicken breast cut into small bite size pieces
  • 1 can(s)
    (14.5) stewed tomatoes
  • 1 can(s)
    ((14 ounce) coconut milk
  • 2 Tbsp
    brown sugar
  • 3 clove
    garlic minced
  • 2 Tbsp
    tomato paste

How to Make Chicken Curry with Coconut Milk


  1. In a large skillet over medium heat whisk together olive oil and curry paste. Add onions and cook until they begin to soften stirring frequently. Add the carrots, ginger and chicken and cook until the chicken is almost cooked through.
  2. Reduce the heat to simmer. Add the stewed tomatoes and cook for 5 minutes. Stir in the coconut milk, brown sugar, crushed garlic and tomato paste. Simmer for 10-15 minutes to thicken the sauce.
  3. Serve over rice or noodles.

Printable Recipe Card

About Chicken Curry with Coconut Milk

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai
Other Tag: Quick & Easy

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