This coconut chicken curry is a staple in my kitchen this month, filled with fragrant herbs, spices, and seasonal vegetables that celebrate the flavors of fall.

As autumn approaches, I find myself yearning for hearty soups, curries, and chilis with the first chill in the air. Over time, I've adapted this delightful coconut chicken curry recipe to incorporate whatever fresh vegetables I have on hand. It's a simple, one-pot meal perfect for novices in the kitchen. Let’s get started.

This dish borrows from classic Thai yellow curries, infused with a hint of Indian spice. Bursting with aromatic ingredients, it fills your kitchen with an irresistible aroma. Using yellow curry paste, which blends spices that have graced kitchens for centuries, this recipe highlights turmeric—a spice celebrated for its anti-inflammatory benefits and vibrant hue. While traditional curries often include fresh chilis, this version uses chili powder for that necessary heat.

coconut curry chicken

Lemongrass adds a refreshing zest found in many Southeast Asian dishes, enhancing the overall flavor profile (you can easily find pre-ground lemongrass at most grocery stores). The coconut milk lends a creamy, cooling element to the curry; I prefer full-fat canned coconut milk for the richest taste. Feel free to adjust the spice levels to your preference; this recipe is moderately spicy as written.

By the time October rolls around, I’ve whipped up my fair share of sweet potato recipes, yet they remain one of my all-time favorites. When added to this curry, they develop a tender, enjoyable texture, and their natural sweetness beautifully complements the spices. Plus, they’re a fantastic source of fiber and come with additional health benefits.

For the vegetables, feel free to adjust according to what you have available. Along with sweet potatoes, I've included a mix of carrots, broccoli, and green peas. Cauliflower and mushrooms also work well, and I’m excited to try squash next. For protein, I like to add two shredded chicken breasts, which absorb the rich flavors of the curry.

coconut curry lemongrass chicken

Finishing touches are key, so be generous with the herbs! They truly enhance the dish, and I enjoy a mix of cilantro, mint, and basil for a burst of freshness.

As the curry nears completion, I squeeze in some lime juice and sprinkle additional herbs on top. Like many comfort foods, this curry pairs wonderfully with carbs. I typically serve it alongside jasmine and cauliflower rice, but rice noodles are also a tasty option for soaking up the sauce. This recipe yields about six servings, making it ideal for family meals or meal prep for the week. I hope you relish this cozy curry as much as my family does!

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 and 1/2 cans unsweetened coconut milk
  • 1 cup vegetable broth
  • 3 tablespoons yellow curry paste
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 1 onion, chopped
  • 6 garlic cloves, minced
  • 2 tablespoons ginger, minced
  • 2 lemongrass stalks, very thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 skinless, boneless chicken breasts, shredded
  • 1 large sweet potato, cut into 3/4” cubes
  • 1 heaping cup chopped broccoli
  • 1/2 cup green peas
  • 1/2 cup carrots, cut into 1/4″ thick coins
  • 1 scallion, green parts thinly sliced
  • handfuls of fresh basil, cilantro, and/or mint

For serving: 

  • salt and pepper
  • lime wedges
  • steamed rice, cauliflower rice, or rice noodles

Instructions

  1. In a large pot over medium heat, warm 1 tablespoon of olive oil and sauté the onion until translucent, about 5 minutes.
  2. Add garlic, ginger, and lemongrass, stirring frequently for about 4 minutes. Lower the heat if necessary to avoid burning.
  3. Stir in the curry paste, chili powder, and cayenne, cooking until fragrant, about 1 minute.
  4. Add the chopped vegetables and cook for 5-10 minutes over medium heat until they start to soften.
  5. Pour in the broth and coconut milk, then bring to a gentle simmer.
  6. In a separate pot, boil 8 cups of water. Cook the chicken breasts for 10 minutes, then shred them with a fork.
  7. Add the shredded chicken and fresh herbs to the curry and let it simmer gently for 10-15 minutes. Avoid boiling.
  8. Season with fish sauce and lime juice to taste.
  9. Garnish with scallions and extra herbs, then serve with lime wedges and rice.
  • Prep Time: 20
  • Cook Time: 35