4-Ingredient Coconut Curry Chicken

Looking for a quick and delicious dinner idea? This 4-ingredient Coconut Curry Chicken recipe is a lifesaver for busy weeknights or when you’re craving something comforting yet simple.

The inspiration behind this dish comes from my love for minimalistic cooking.

One hectic evening, I found myself staring at a nearly empty pantry, wondering what I could whip up with the staples I had.

That’s when the magic of coconut milk, curry paste, chicken, and a touch of salt came together.

It was love at first bite, and now I’m sharing this gem with you.

Why You’ll Love This

1. Minimal Ingredients: With just four simple ingredients, this recipe is a breeze to shop for and prepare.
2. Quick Cooking Time: Ready in under 30 minutes, it’s perfect for those busy nights.
3. Versatile and Customizable: You can easily add veggies or adjust the spice level to suit your taste.
4. Rich and Creamy: The coconut milk creates a luscious sauce that’s incredibly satisfying.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Cuisine: Asian-inspired

Servings: 4

Estimated Cost: $10

Equipment

• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups

Ingredients

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste (adjust to taste)
• Salt to taste

Step-by-Step Instructions

1. Cook the Chicken: Heat a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
2. Add the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until fragrant.
3. Incorporate the Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer.
4. Simmer and Season: Let the curry simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens. Add salt to taste.
5. Serve and Enjoy: Serve hot with steamed rice, naan, or your favorite side dish.

Nutrition Facts (Per Serving)

• Calories: 300
• Protein: 25g
• Fat: 18g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Sodium: 450mg

Tips for Success

1. Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for quick cooking and tender results.
2. Customize the Heat: Adjust the amount of curry paste to match your spice preference.
3. Don’t Skip Simmering: Allowing the curry to simmer helps the flavors meld beautifully.
4. Add Veggies: For a nutrient boost, toss in vegetables like bell peppers, zucchini, or spinach during the simmering stage.

Common Questions

1. Can I use a different protein? Absolutely! Shrimp, tofu, or even chickpeas work wonderfully in this curry.

2. What’s the best type of curry paste to use? Thai red curry paste is ideal, but you can experiment with yellow or green curry paste for a different flavor.

3. Can I make this ahead of time? Yes! This curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the fridge for up to 3 days.

4. Is there a substitute for coconut milk? You can use heavy cream or cashew milk for a similar creamy texture, though the flavor will differ slightly.

More Quick & Easy 4 ingredient chicken recipes –

• Crispy Parmesan Chicken
• 4-Ingredient Garlic Butter Chicken
• 4-Ingredient BBQ Ranch Chicken
• 4-Ingredient Sweet Chili Lime Chicken
• Herb-Crusted Chicken Tenders
• 4-Ingredient Buffalo Ranch Chicken
• Maple Dijon Chicken Breast

Print Pin

4-Ingredient Coconut Curry Chicken

Looking for a quick and delicious dinner idea? This 4-ingredient Coconut Curry Chicken recipe is a lifesaver for busy weeknights or when you’re craving something comforting yet simple.

Course Main Course

Cuisine Asian

Keyword 4 Ingredient Coconut Curry Chicken, Coconut Curry Chicken

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 300kcal

Cost $10

Ingredients

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste adjust to taste
• Salt to taste

Instructions

• Cook the Chicken: Heat a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until fragrant.
• Incorporate the Coconut Milk: Pour in the coconut milk, stirring well to combine. Bring to a gentle simmer.
• Simmer and Season: Let the curry simmer for 10-15 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens. Add salt to taste.
• Serve and Enjoy: Serve hot with steamed rice, naan, or your favorite side dish.

Notes

1. Choose the Right Chicken: Use boneless, skinless chicken breasts or thighs for quick cooking and tender results.
2. Customize the Heat: Adjust the amount of curry paste to match your spice preference.
3. Don’t Skip Simmering: Allowing the curry to simmer helps the flavors meld beautifully.
4. Add Veggies: For a nutrient boost, toss in vegetables like bell peppers, zucchini, or spinach during the simmering stage.

With this 4-ingredient Coconut Curry Chicken recipe in your repertoire, you’re always just a few steps away from a flavorful, comforting meal.

I hope you love it as much as I do!

Happy cooking and best wishes for your culinary adventures.