Chicken Coconut Curry Recipe

This Coconut Curry Chicken is on your table in less than 30 minutes, made with pantry friendly ingredients all in one skillet!  Readers call it “AMAZING,” “absolutely beyond delicious” and “the best chicken curry recipe ever!!!” Follow my tips and tricks for customizable veggies, heat and the creamiest coconut sauce!

up close top view of creamy coconut curry chicken in a stainless steal skillet


This Coconut Chicken Curry Recipe is the perfect weeknight meal

30 MINUTE WONDER. The chicken and vegetables simmer in curried coconut milk for the most irresistible 30-minute meal of your life. It’s warm, creamy, comforting and tastes like it’s been simmering for hours but only takes minutes!

TAPESTRY OF FLAVOR. The layers of complex flavors create a tapestry of savory, salty, sweet and sour in every bite. It’s a balancing act that results in a savory depth of flavor like no other.

ACCESSIBLE INGREDIENTS. I’ve used the same rave-review formula of my red curry chicken and yellow curry chicken to make this Coconut Curry Chicken but with easy-to-find yellow curry powder.

MAKE IT ON REPEAT. This chicken curry with coconut milk is huge on flavor, low on effort and belongs in your easy weeknight dinner back pocket!

Why you’ll love this Coconut Curry Chicken Recipe

In summary, you will love this Coconut Curry Chicken recipe because:

  • RESTAURANT delicious:  layers of flavor in a creamy curried coconut sauce
  • Less expensive:  serve the whole family for the price of dining out!
  • Pantry friendly:  you can find curry powder and all the ingredients at any grocery store which means you can keep them stocked and make this coconut curry any time
  • Minimal prep:  just chop your chicken and veggies
  • Customizable:  use whatever veggies you have on hand
  • One Skillet:  means ONE SKILLET to clean!
  • Easy: just sauté, dump and simmer away to rich, lusciously silky coconut curry
  • Quick: on your table in less than 30 minutes from scratch!
  • Meal-in-one: protein and veggies made in ones skillet
  • Easy to Double:  you can double or triple this coconut curry recipe for meal prep, make ahead or freezer meals
  • Great leftovers: the curry chicken tastes even better the next day!
  • Freezer friendly: this Coconut Curry Chicken freezes fabulously well for make ahead dinners
top view of easy coconut curry chicken in a stainless still skillet and in a bowl with rice
ingredient icon


The recipe ingredient for this Coconut Curry Chicken recipe might look lengthy but I promise the recipe is super simple – you are basically sautéing your chicken, veggies then dumping in the rest of the ingredients. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

  • Curry powder: look for “curry powder” in the spices section of your grocery store.  This is the where most of the flavor comes from so it cannot be skipped!  You may, however, replace it with red curry paste or yellow curry paste, but in that case, I would just use my Red Curry Recipe and my Yellow Curry recipe.
  • Aromatics: onions, ginger and garlic elevate the curry flavor profile and are essential to all curries.  If you are feeling extra lazy, you can substitute the fresh ingredients with powders.  The typical rule of thumb is 3:1, so one part dried to three parts fresh.  
  • Coconut milk: coconut milk is essential for Chicken Coconut Curry!  My favorite brand, hands down, is Chaokoh.  I love it so much that when my grocery store stopped carrying it, I started purchasing it on Amazon!  Chakoah is creamier than any other brand I’ve tried by FAR and therefore results in the most luscious coconut curry sauce. 
  • Do you have to use full-fat coconut milk?  I don’t insist on full fat coconut milk but I HIGHLY suggest it if you would like restaurant-style creamy, flavorful Coconut Curry Chicken.  If you must use light coconut milk, I suggest adding an additional ½ tablespoon cornstarch to help thicken it up.
  • Chicken: I like to slice the chicken into ¼” thick by 2-inch long pieces.  This ensures the chicken is thin enough for the curry powder to infuse it with flavor and thick enough that it doesn’t overcook.  You may also chop into bite size pieces if you prefer.
  • Vegetables:  use your favorites!  Just make sure you use vegetables that will cook in the allotted time or chop them smaller if necessary and add them when appropriate.  For example, potatoes will not be done in the allotted cooking time and spinach should be stirred in at the very end.
  • Fish sauce:  this will not make your Coconut Chicken Curry taste fishy!  Fish sauce is used in all Thai cooking for fabulous umami flavor.
  • Soy sauce:  use low sodium soy sauce so you can control the saltiness of the curry. 
  • Asian sweet chili sauce:  this sauce can be found in the Asian section of your grocery store.  It is simply magic and makes everything better!  It’s sweet and spicy and packed with flavor from a combination of red chilies, onion, garlic, brown sugar and fish sauce.
  • Lime juice:  you may use fresh or bottled lime juice.
  • Asian hot chili sauceyou can use sriracha a or Asian hot chili paste to taste.  It is easy to add more at the end of cooking, so feel free to be conservative then add more to taste.
up close of top view of coconut curry chicken and vegetables in a bowl with rice


Let’s take a closer look at how to make Coconut Chicken Curry with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

  • Step 1: Bloom curry: The key to unlocking the full flavor of curry powder is to bloom the curry.  This is essentially toasting the curry in oil which helps the flavor emerge or “bloom” – and it makes a HUGE difference. 
  • Step 2: Sauté aromatics: We also sauté the curry powder with our chicken and onions which infuses them with curry goodness. Have you ever had chicken in a curry that is bland?  Well, they have definitely skipped this step! 
  • Step 3: Sauté vegetables: Next, we add bell peppers, cauliflower, ginger and garlic, and sauté 1 minute. This develops the ginger and garlic flavor but more importantly allows the curry powder to permeate all of the ingredients with flAvor.
  • Step 4: Add coconut milk. Next, stir in half of the coconut milk. Whisk the remaining half of coconut milk with a little cornstarch and add it to the skillet.  While cornstarch definitely isn’t authentic in Coconut Chicken Curry, it is a fabulous trick I’ve discovered and use in all of my curry recipes to create a creamier coconut sauce.
up close of a spoon stirring creamy coconut curry chicken with vegetables
  • Step 5: Add remaining ingredients: Dump in all the remaining ingredients and simmer for about 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.  The time will depend on which vegetables you’ve chosen to use and how small they are chopped.   
  • Step 6: Garnish! Top with optional fresh basil, cilantro, lime juice and chili sauce and dig in!


  • Prep sauce and veggies before you start cooking. This coconut curry chicken recipe comes together in MINUTES once you start cooking, so make sure all your veggies are chopped before oil ever touches your pan.  
  • Don’t overcook chicken.  For the juiciest chicken, don’t overcook!  Brown it in the skillet but let it finish cooking in the sauce.
  • Customize veggies.  You can substitute the veggies for your favorites.
  • Ginger pro tip.  I like to freeze ginger so it’s always at my fingertips.  To freeze ginger: grate it, spread it by the teaspoon or tablespoon on parchment paper and flash freeze until solid, about 1 hour.  Transfer to an airtight container or plastic bag for up to 6 months.   You can add frozen ginger directly to your stir fry.
  • Adjust to taste.  As previously discussed, tasting the final coconut curry and adjusting to taste is important to make it YOUR best coconut curry!
  • Customize spice level.  If you feel like the lentil curry is missing something, it is probably heat!  The recipe is pretty mild without any chili sauce, even with the curry powder.  


  • Powdered ginger and garlic:  if you don’t have fresh ginger and garlic on hand and need to make this coconut curry NOW (I get you), you may substitute with powders.  Use ¾ teaspoon ground ginger and 1 teaspoon garlic powder.
  • Soy sauce: you may substitute fish sauce with soy sauce if you don’t keep it stocked – but you will want to pick some up if you plan on doing more Thai cooking in the future. 
  • Shrimp: this coconut curry chicken can also be turned into coconut curry shrimp!  Instead of adding the shrimp with the curry paste, season the shrimp with the salt and pepper, then cook it separately with some oil just until opaque and cooked through.  Remove the shrimp to a plate and add to the sauce at the end of cooking.   Sauté the red curry paste without the shrimp in some oil to bloom the spices then proceed with the recipe.
  • Other proteins:  you can also swap the chicken for cubed pork tenderloin, fish or tofu. When cooking fish, season it with salt and pepper and cook separately.
  • Alternate veggies:  you can mix and match the veggies based on what’s in your fridge, your favorites, what’s in season or what’s on sale.  Some tasty alternatives would be broccoli, sweet peas, asparagus, bok choy, snow peas, etc.
  • Add nuts:  cashews add a deeply satisfying, buttery crunch.  Take care to purchase raw, unsalted nuts.  To elevate your cashews, dry roast them in a skillet until toasted- YUM!
  • Add coconut: garnish with toasted sweetened coconut for extra coco-nutty yum.
  • Add sesame seeds:  add a nutty sesame flavor.  Take care to use toasted sesame seeds or toast them yourself.
  • Add water chestnuts:  also add a tantalizing crunch.  Water chestnuts are easy to find in a can so you can keep them stocked and ready to go.
  • Use Birdseye chilies:  you are welcome to substitute the Asian chili paste for minced Birdseye chilies.  You will want to remove the seeds and finely chop.

How to Customize Coconut Curry?

In addition to swapping the vegetables for your favorites or what you have on hand, this Coconut Curry Chicken can be customized in many different ways to make it YOUR favorite coconut curry.  It can be made spicy, not spicy, sweet or more savory, more or less tangy, with or without buttery cashews etc.

  • Want sweeter curry?  Add more brown sugar
  • Want saltier curry?  Add more fish sauce or soy sauce
  • Want tangier curry?  Add more lime juice
  • Want spicier curry?  Add more chili sauce
  • Want thinner curry?  Add chicken broth
  • Want thicker curry?  Add a cornstarch slurry
  • Want more crunch?  Add cashews, peanuts or chickpeas
up close top view of creamy coconut curry chicken in a stainless steal skillet


This chicken curry with coconut milk should be served with a side of rice to mellow out and absorb the rich, robust sauce.  It is delicious with:

  • Rice: to mellow and absorb the flavorful sauce and offers a neutral textural component. I prefer jasmine rice but any rice will work.  Just pop the rice in your rice cooker for a hands’ off, easy side.  Just make sure to thoroughly rinse your white rice until the water runs clear to achieve the fluffiest rice. You can also use microwave rice pouches if you’re making a serving for one or meal prep.  
  • Low carb options: cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.   You can also use low carb noodles such as zoodles or spaghetti squash.
  • Appetizers:  turn this coconut chicken curry into a feast with Thai Chicken Satay or Peanut Pineapple Thai Chicken SatayThai Chicken Lettuce Wraps, or Thai Chicken Pizza. It is also delish with other Asian inspired, non-Thai appetizers such as Crab Rangoons, Homemade Egg RollsPineapple Cream Cheese Wontons,  or potstickers.
  • Bread:  naan or roti bread to soak up the delectable sauce.  
  • Salad:  a simple green salad or Asian Pineapple Salad.
  • Fruit: pineapple, kiwis, mangos, grapes – pick your favs!

Coconut Chicken Curry Recipe FAQS

What is curry powder made of?

For this Coconut Curry Chicken, we are going to use yellow curry powder.  This is the curry powder you find in the spices section of your grocery store.  It will probably just be labeled “curry powder” instead of yellow curry powder.
The amazing thing about curry powder and curry pastes, is they are a combination of many ingredients that result in delightfully complex flavors – but all the work has been done for you!
Curry powder typically contains:
Ground turmeric
Ground coriander seeds
ground cumin seeds
ground galangal
ground fennel seeds
ground mustard seeds
ground peppercorns
ground cloves
chili powder

What does Curry Chicken taste like?

Although I use the same template as my red curry, this Coconut Curry Chicken boasts a very different profile. 
Red curry boasts a bold, spicy flavor with a depth from red chiles, crushed garlic, lemongrass, shallots, ginger. 
This Coconut Curry Chicken with yellow curry, on the other hand, boasts more of an Indian flavor, in my opinion. It is a tad sweeter and tangier than red or green curry due to the high amount of turmeric.  It is less spicy, so you may want to add more chili sauce than you traditionally do.
We are going to combine the curry powder with coconut milk, soy sauce, fish sauce, lime juice, garlic, and ginger to create a velvety Coconut Curry Chicken that is salty from the fish sauce, grounded by the savory soy sauce, tangy from the lime juice, mildly sweet from the curry powder and coconut milk, with a gentle heat from the chili sauce.  In short, this Coconut Curry is mildly sweet, tangy, salty, savory and lick-the-plate delicious!  

Is this coconut CURRY GLUTEN FREE?

Yes, this Coconut Curry Chicken recipe is gluten free!

What other vegetables go with coconut curry?

I love making this Coconut Curry Chicken recipe with chicken, green beans and cauliflower because cauliflower and curry belong together in my opinion. I love them together so much, I’ve used curried cauliflower in both my Roasted Cauliflower recipe and my Cauliflower soup recipe.
That being said, you can customize this Thai Coconut Chicken Curry recipe with a number of different vegetables:
bell peppers
sweet potatoes
bok choy
snow peas

up close of a spoonful of creamy coconut curry chicken with vegetables

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up close top view of creamy coconut curry chicken in a stainless steal skillet

Chicken Coconut Curry

Coconut Curry Chicken on your table in less than 30 minutes that tastes better than your favorite restaurant! Its lusciously creamy, loaded with flavor and super simple to make all in one skillet. This Chicken Curry with coconut milk is made with pantry friendly yellow curry powder and customizable veggies, so you can make this easy one pot wonder any night of the week. Simple, delicious and a dinner the whole family loves – are you in LOVE?!
Servings: 4 -6 servings
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes

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  • 1 tablespoon olive oil
  • 1 pound chicken breasts sliced into 1/4” slices then 2” pieces
  • 1/2 large onion, chopped
  • 1 red bell pepper chopped into 1” pieces
  • 5 oz. (1 cup) green beans chopped into 1” pieces
  • 2 cups cauliflower chopped into bite size pieces
  • 2 teaspoons freshly grated ginger
  • 3 cloves garlic minced
  • 2 tablespoon curry powder
  • 1 13.5 oz. can coconut milk (I like Chaokoh)
  • 1 tablespoon cornstarch
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoon fish sauce may sub soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy
  • 1/2 tablespoon brown sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3 teaspoons Asian hot chili paste/sauce or more to taste


  • cilantro
  • crushed peanuts


  • Heat oil over medium high heat in large skillet. Add chicken, onions and curry powder and cook just until chicken is no longer pink. Add bell peppers, cauliflower, green beans, ginger and garlic, and sauté 1 minute.
  • Add half of the coconut milk (eyeball it). Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness.
  • Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and chili sauce to taste. Serve with rice.

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  1. Stephanie says


    Hoping to make this for the family including two kiddos. Wondering if I omit the chilli paste whether that’ll make a difference in the overall taste? Also what type of Asian chilli paste would you recommend?

    Thank you in advance!!

    • Jen says

      Hi Stephanie, chili sauce is awesome because you can stir it in a little at a time. I personally think it tastes like its missing something without any chili sauce, so I would at least add some to your own serving. I like either sriracha or Sambal Oelek Ground Fresh Chili Paste by Huy Fong.

  2. Joanne says

    Looks delicious as always Jen, can’t wait to try it. Do you think I could also do this in the slow cooker?

    • Jen says

      Thanks Joanne, I don’t see why not! Enjoy!

  3. Mary Tognazzini says

    I’m making this tonight . My favorite is your stuffing Holidays and inbetween love it. Thank you for jump to recipe option .I’m always in a hurry and don’t want to read and see 5 or more photos of the dish. I follow you on facebook and e-mail’ Thank you

    • Jen says

      I’m so happy you love my stuffing Mary! I hope this Coconut Curry Chicken becomes a new favorite!

  4. Margaret says

    Sounds delicious. Could you please clarify the final ingredient in the recipe. It just says 1 Asian hot chili paste/sauce, but 1 what? I’ll be making this for our sewing group lunch next month. One of our member is making a second trip to India this fall and I hope she’ll enjoy this “appetizer.” Thanks you so much for all your delectable recipes! I have made many several times.

    • Jen says

      Thanks Margaret, I’m so happy you’re enjoying my recipes! You can use either sriracha or Asian hot chili sauce like Smbal Oelek Ground Fresh Chili Paste by Huy Fong with the clear jar and green lid. Enjoy!

  5. Jen says

    Thanks so much for your kind words Maria and I’m so happy you loved this Coconut Curry recipe! I definitely need to add some Indian recipe – stay tuned!

  6. Melissa Rogers-Obal says

    Just made this for the first time…amazing! I subbed snow peas for green beans, sweet potato for cauliflower, soy sauce for fish sauce, and used just one tsp of sriracha…deee-lish! My entire family loved it, including my 8 year-old who is somewhat averse to spicy food. This will definitely be going into the regular dinner rotation.

    • Jen says

      Hi Melissa, I’m thrilled you loved the Coconut Curry Chicken and were able to sub the veggies and soy sauce! It’s always a happy day when it’s a hit with the whole family!

  7. PastaMan says

    This dinner scored a 10/10 from my wife (and that does NOT happen very often). Thank you!

    BTW – I modified as follows:
    – substituted 1 tablespoons soy + 1 tablespoon fish sauce (vs. 2 tablespoons fish sauce)
    – substituted sugar snap peas for green beans
    – cut the chix/bell pepper/cauliflower/snow peas into 3/4″ cubes
    – cooked an additional 5-7min to get the cauliflower to soften enough

    Thank you again for the great recipe.

    • Jen says

      YAY! Doesn’t get any better than a 10/10! Thank you so much!

  8. Michelle B says

    Going to make this very very soon. I have oyster sauce-I’m guessing it’s not the same as fish sauce. I’ve had trouble finding it in the store. What brand do you like?

    • Jen says

      Hi Michelle, I like Red Boat 40°N Fish Sauce or Thai Premium Kitchen which should be more readily available. If you can’t find it, you may substitute soy sauce. Enjoy!

  9. Jack Mulder says

    As is all of Jen’s recipes this one again is over the top!! I have made this time and time again and everyone just loves it.
    I have also replaced the chicken with shrimp and again truely a dish you will majke over and over again!

    • Jen says

      Awe, thanks so much Jack! I love hearing this Coconut Curry Chicken is on heavy repeat at your house – and it sounds delicious with shrimp too!

  10. Lori says

    This recipe is SO good!!! The flavors are perfectly balanced!

    • Jen says

      Thank you so much Lori, I’m so happy you love it!

  11. Carolyn says

    I’ve made this several times and it’s become a family favorite. Making it Sunday for a special dinner. Thank you, Jen!

    • Jen says

      You’re so welcome Carolyn, I love hearing it’s a favorite! Thanks for taking the time to comment!

  12. Pat says

    This is my go to recipe for coconut curry chixken
    I have used several of your recipes and they are always delicious. Thank you.

    • Jen says

      I love hearing you love this curry chicken and are enjoying my other recipes – thanks so much Pat!!!

  13. Carl says

    I’m standing in the kitchen right now and I’ve just finished cooking this fabulous tasty chicken curry dinner, this tastes great. I used chicken thighs and added sweet potatoes and carrots and another can of coconut milk, but I followed everything else in recipe, the flavor is wow so fresh.

    • Jen says

      Awesome Carl, I’m thrilled you love this coconut curry chicken so much and your addition of sweet potatoes and carrot sounds delish!

    • Jen says

      Thank you, hope you can try it soon!

  14. Kady says

    I had never had curry of any kind until I tried this and it’s been a staple in our house now! I used half regular curry powder and half spicy yellow curry powder because we like a lot of spice in our house. My mouth waters every time I think about making this! Thank you for such an easy dinner!

    • Jen says

      You’re so welcome Kady! I’m thrilled you love this Coconut Curry Chicken so much and I’m honored to introduce you to the world of curry!

  15. Andrea says

    I have tried many coconut chicken curries but they just never had the right flavour/creaminess right until now. This is perfect in every way, I couldn’t stop eating…thanks for sharing!

    • Jen says

      Thank you for your awesome comment Andrea! I’m so pleased your search for the perfect coconut curry recipe stops now!

  16. REBEKAH says

    My husband and I really liked this one! Such a unique combination of thai flavors with yellow curry powder, which I’ve only ever used in Indian curries. Definitely a keeper!

    • Jen says

      Thank you so much Rebekah, I’m so pleased you both loved it!

  17. Ewa French says

    I have tried many recipes from this site and they are all soooo good. Thank you so much

    • Jen says

      Thank you so much for taking the time to comment Ewa! I’m honored you’re enjoying my recipes! xo

  18. Amanda says

    This was my first attempt at making curry and this dish is fantastic! I used extra soy instead of fish sauce, some ground ginger instead of the fresh, and 1 Tablespoon of sriracha instead of chili paste. Served with jasmine rice. My picky hubby really liked it too!

    • Jen says

      Yesss! Thanks so much Amanda, I’m so pleased it was a winner!

  19. LG says

    Hi Jen! Thanks so much for this recipe. I am looking forward to trying it. I have made quite a few of your recipes and always love/recommend to friends. The salsa verde chicken especially is a regular in our house! Any recommendations for doing this one in the slow cooker? Should I cook chicken ahead of time or just add all ingredients at once? Since its a ‘one-pan’ recipe, not sure the slow cooker makes sense or is any easier but figured I’d consider it 🙂

    Thanks again!

    • Jen says

      I’m so pleased you’re enjoying my recipes! I would add all of the ingredients except the bell peppers (bell peppers can turn mushy) at once. I would add them the bell peppers the last hour or so if cooking on high or two hours on low. Good luck!

  20. MC says

    I’m so glad I tried this recipe – we all loved it! It’s very easy too. Usually I’m cooking something in the slow cooker or instant pot so it was actually a nice change just to cook something easy on the stove! ha ha!

    I used snow peas instead of green beans and added red pepper but no other vegetables and it turned out great. It was just enough spicy and sweet without being too strong for those in my family who don’t like really spicy foods.

    • Jen says

      Thanks so much MC, I’m so happy your whole family loved it!

  21. Caryn says

    This was amazing! Such great flavor! I added a cup of chicken broth for more sauce. Made it with the red peppers and cilantro and potatoes. Thanks so much!

    • Jen says

      You’re so welcome Caryn, I’m so pleased you loved it!

  22. Charity says

    Wow. This is a keeper. I am looking forward to trying different vegetables in the future.

    • Jen says

      Thanks so my Charity, I’m so glad you loved it! I hope find many new favorites here!

  23. Riley says

    I made this last week and it was absolutely AMAZING! Do you know if you could dump all of this in a crock pot? Any tips?

    • Jen says

      Thanks Riley, I’m so pleased it was a hit! Yes you should be able to dump everything into the crockpot. I would just hold the bell peppers until the last half of cooking. Good luck!

  24. Jane E says

    Oh my goodness…LOVE the flavor!!

  25. Vicki Jenkins says

    Super easy and super delish!
    My family loved it.

  26. Beck and Bulow says

    This recipe is amazing! This was my first-time making chicken curry and it exceeded expectations!

    • Jen says

      Thanks so much, I’m thrilled it was a hit!

  27. Daizie says

    OMG! This recipe is so delicious and so easy and quick to make. This will be one of my favourite dishes that I will make on a regular basis.
    Thank you.

    • Jen says

      I love hearing that, thank you so much Daizie!

  28. Domenica Piragine says

    Made this dish exactly as it is written. One word, “Amazing”!

    • Jen says

      Thank you so much Domenica, I’m so pleased you loved it!

  29. Stephanie says

    The family absolutely loved this recipe. Indian curry spice is truly one of my favorite spices and I make a traditional curry chicken on a regular basis but giving it the Thai spin with coconut milk, basil and fish sauce was so flavorful. Thank you for a tasty, easy & quick recipe.

    • Jen says

      I’m so pleased this was a hit with the entire family Stephanie! I have a hard time making any curry other than Thai – LOL!!

  30. Teri says

    This was as good as all the reviewers said!! I was worried about the number of ingredients but it is soooo good. Yum! Keeper recipe!

    • Jen says

      Thanks Teri, I’m so pleased it lived up to the reviews!

  31. Kris says

    Jen I have to tell you this is the best chicken curry recipe ever!!! We have had it on repeat! Exactly per your recipe!!! Sooo amazing! Our entire family just loves it!!! We double it to have leftovers! I thought I better let you know! Thank you!

    • Jen says

      Thank you so much for the ultimate compliment and for making my day Kris! I’m thrilled this recipe is a repeat family favorite!

  32. Kate says

    I have never made comments about recipes but I had to with this one. WOW…this recipe is absolutely beyond delicious. I will be making it again and again and again. I have a feeling this won’t be the last time I comment on your recipes. Great flavour and rather eat this than restaurant food!!!!!

    • Jen says

      Thanks so much Kate, I’m honored this recipe blew you away! I hope you enjoy exploring my recipes and hopefully discover many new favorites!

  33. Dawn says

    Wanted to do something different with shrimp, WOW was this a great choice. So flavorful and delicious. My family really enjoyed it. Served with a brown basmati rice. Adjusted to our spice level. This will definitely go in the meal rotation. Thank you!

    • Jen says

      Thank you so much, Dawn! I am so happy that you and your family enjoyed it, and I’m so pleased this has made it into the meal rotation! I hope you are having a great weekend!

  34. Kady says

    This is my go to recipe for curry. I tried another one not too long ago and my husband was upset and said he missed this recipe. He said if it’s not this one he doesn’t want it lol. I love how versatile it is with veggies. I used carrots, celery, mushroom, peppers, potatoes, and green beans! I also used chicken thighs instead and but the sauce is the star of the show! I don’t change a thing about it! Thank you for sharing your delicious curry recipe!

    • Jen says

      Haha I am honored that he loves it so much! I’m so glad that you were able to make it your own, it sounds like an amazing meal!