Coconut Curry |

Coconut Curry

Course: Main Course
Cuisine: Japanese, Thai
Keyword: chicken curry, curry
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Author: Nami
Mouth watering chicken and cauliflower coconut curry, easy and delicious curry recipe for home cooking.


  • 3-4 Tbsp neutral flavor oil (vegetable, canola, etc)
  • 2-3 Tbsp curry powder
  • ½ onion (diced)
  • 1 red bell pepper (cut into strips)
  • 1 Tbsp garlic (minced)
  • ¼ tsp crushed red peppers (red pepper flakes)
  • 1.5 lb boneless skinless chicken thighs (cut into ½" chunks)
  • salt (kosher or sea salt; use half if using table salt) (to taste)
  • Freshly ground black pepper (to taste)
  • 1 can coconut milk (1 can = 14 oz) (light or regular)
  • 1 can tomatoes (1 can = 14.5 oz) (stewed, diced)
  • ½ can tomato sauce (1 can = 15 oz)
  • 2 Tbsp sugar
  • 2-3 cups cauliflower florets (rinsed)
  • 6 mushrooms
  • cooked Japanese short grain rice


  1. Gather all the ingredients.

    Coconut Curry Ingredients
  2. Heat oil and curry powder in a large pot over medium-high heat for 2 minutes until it turns brown. Be careful not to burn.
    Coconut Curry 1
  3. Stir in onions and red bell pepper, and cook for 2 minutes.
    Coconut Curry 2
  4. Add garlic and cook for 1 more minute.
    Coconut Curry 3
  5. Add chicken, tossing lightly to coat with curry oil.
    Coconut Curry 4
  6. Season with salt and pepper to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
    Coconut Curry 5
  7. Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pot, and stir to combine.
    Coconut Curry 6
  8. Add cauliflower. Simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
    Coconut Curry 7
  9. Serve over rice.

Recipe Notes

Slightly adapted from Valerie's Kitchen.


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