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Chicken Coconut Curry

A staple in Indian, Thai, and Caribbean cuisines, mild-flavored coconut milk is used to enhance everything from curries to desserts.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2004


  • 1 pound small red potatoes, halved or quartered
  • Coarse salt
  • 1 1/2 pounds boneless, skinless chicken breast halves, sliced crosswise into 3/4-inch-wide strips
  • 1 tablespoon curry powder
  • 3 teaspoons vegetable oil
  • 6 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes
  • 3/4 cup canned coconut milk
  • 1 tablespoon tomato paste
  • 1 cup frozen peas, thawed
  • 1/4 cup dry-roasted peanuts, chopped


  1. In a medium saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until potatoes are fork-tender, 10 to 12 minutes. Drain.

  2. Meanwhile, in a bowl, toss chicken with curry powder and 1 teaspoon salt. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; cook half the chicken, turning often, until browned and cooked through, 5 to 6 minutes. Transfer to a plate. Repeat with another teaspoon oil and remaining chicken.

  3. Reduce heat to medium-low. Cook garlic and pepper flakes in remaining teaspoon oil until fragrant, about 1 minute. In a small bowl, whisk together coconut milk, tomato paste, and 1/4 cup water. Pour into pan; add peas, and stir until liquid just begins to simmer.

  4. Return chicken to pan along with potatoes; toss until warmed through and coated with sauce, 1 to 2 minutes. Serve topped with peanuts.

Cook's Notes

After adding the coconut milk, do not let the sauce boil as the milk may separate.

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