Coconut Curry Chicken

Coconut Curry Chicken is a healthier version of restaurant curry chicken. Flavored with coconut milk and curry, this chicken is best served over jasmine rice or noodles.

coconut curry chicken over jasmine rice in a bowl

When I first moved to Chicago, I used to order a coconut curry chicken dish at Big Bowl. It was so delicious but rather expensive, so I wanted to find a recipe to make at home. I first found this recipe back in 2005 and have made it many times. I don’t know the source exactly, but when I Googled it, an almost identical recipe came up from Cooking Light, so that is what I’ll source.

The nice thing is that this dish is relatively light. I think this recipe is fantastic, especially served over jasmine rice. Cooking the chicken in the coconut milk makes it very tender and flavorful. The bits of onions add a slightly sweet element, and the fresh basil adds another flavor dimension.

One day I took some leftovers to work and was eating in the lunch room. A friend in my lab told me it smelled just like her mom’s curry, and considering her mom is a Chinese immigrant who is well versed in Thai curries, I took it as a compliment!

Gluten Free Coconut Curry Chicken

This dish is naturally gluten free. Serve over rice or rice noodles.

Looking for more Asian recipes?

Check out these other Asian recipes:
Red Curry Rice Noodles with Chicken
Honey Chicken Kabobs
P.F. Chang’s Copycat Chicken Lettuce Wraps
Bourbon Chicken
Skinny Orange Chicken
Chicken Fried Rice {soy free}
Garlic Chicken with Rice Noodles
Garlic Chicken with Rice

coconut curry chicken

Coconut Curry Chicken

A lightened up version of a Thai chicken curry with coconut milk, curry powder, and fresh basil.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 3


  • 2 teaspoons vegetable oil (divided)
  • 1 cup chopped onions
  • 2 cups fresh basil leaves
  • 1 clove garlic (crushed)
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 pound skinless (boneless chicken breasts, cut into 1-inch pieces)
  • 3/4 cup light coconut milk
  • steamed rice (I prefer Jasmine or Chinese egg noodles or rice noodles)


  • Prepare rice or noodles, if desired.
  • Meanwhile, heat 1 teaspoon oil in a large non-stick skillet over medium high heat until hot. Add onion and saute 3 minutes. Add basil, stir-fry for 2 minutes. Remove from pan and keep warm.
  • Heat remaining 1 teaspoon oil in skillet over medium-high heat. Add garlic and stir-fry 30 seconds. Add curry powder, salt and red pepper; stir-fry 10 seconds. Add chicken and stir-fry 3 minutes.
  • Stir in coconut milk, reduce heat to medium. Cook 2 minutes or until chicken is done. Stir in basil mixture and toss well.
  • To serve, spoon mixture over rice or noodles.


Source: Adapted from Cooking Light
You’re Gonna Bake It After All
Keyword chicken, gluten free, main dish, thai

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