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Coconut Curry Chicken in 20 Minutes – A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces (breasts also work)
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 to 3 tablespoons red curry paste (adjust to your heat preference)
  • 1 can (13.5–14 oz) full-fat coconut milk
  • 1/2 cup low-sodium chicken broth (or water)
  • 1 tablespoon fish sauce (or 1 teaspoon soy sauce/tamari for a milder option)
  • 1 teaspoon brown sugar (or honey)
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans (fresh or frozen)
  • Juice of 1/2 lime (plus wedges for serving)
  • Fresh cilantro, chopped, for garnish
  • Cooked jasmine rice, for serving (optional)
  • Salt and pepper, to taste

Method
 

  1. Prep everything first. Slice the onion and bell pepper, mince the garlic, grate the ginger, and cut the chicken into bite-size pieces. This makes the quick cook time easy to hit.
  2. Heat the pan. Set a large skillet or sauté pan over medium-high heat. Add the oil and let it shimmer.
  3. Brown the chicken. Season lightly with salt and pepper. Add chicken to the pan in a single layer. Cook 3–4 minutes, stirring once, until lightly browned but not fully cooked. Transfer to a plate.
  4. Sauté aromatics. In the same pan, reduce heat to medium. Add onion and cook 2 minutes until slightly softened. Stir in garlic and ginger, cooking 30 seconds until fragrant.
  5. Toast the curry paste. Add the red curry paste and cook 30–45 seconds, stirring, to bloom the spices. This deepens the flavor.
  6. Add liquids. Pour in coconut milk and chicken broth. Stir until the curry paste fully dissolves. Bring to a gentle simmer.
  7. Season the sauce. Stir in fish sauce and brown sugar. Taste and adjust—add a pinch of salt if needed or more curry paste for heat.
  8. Simmer with vegetables. Add bell pepper and snap peas. Simmer 2 minutes.
  9. Return the chicken. Add the browned chicken and any juices. Simmer 3–4 minutes, until the chicken is cooked through and the sauce slightly thickens.
  10. Finish with lime. Turn off the heat and add lime juice. Taste and tweak: more lime for brightness, a pinch of sugar to round the edges, or a splash of fish sauce for extra savoriness.
  11. Serve. Spoon over warm jasmine rice. Garnish with chopped cilantro and lime wedges. Enjoy immediately.