Burmese-Inspired Coconut Chicken Curry
A comforting chicken curry simmered in creamy coconut milk with warm Burmese spices and fresh herbs. This asian-inspired chicken ready in about 45 minutes pairs (13.5 oz) coconut milk, medium, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces chicken thighs, boneless and skinless
- 1 can (13.5 oz) coconut milk
- 1 medium, finely chopped onion
- 4 cloves, minced garlic cloves
- 2 tsp, grated fresh ginger
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp red chili flakes
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
- 1 tbsp fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup water
- to taste salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves and 2 tsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/4 tsp red chili flakes, stirring for 30 seconds to toast the spices.
- Step 4: Add 1 lb bite-sized chicken thigh pieces to the skillet and cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
- Step 5: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, then stir in 1 tbsp fish sauce and salt to taste.
- Step 6: Bring the mixture to a simmer, cover, and cook for 20 minutes until the chicken is cooked through and the sauce thickens slightly.
- Step 7: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot with steamed rice or flatbread.
Frequently asked questions
How long does Burmese-Inspired Coconut Chicken Curry take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Burmese-Inspired Coconut Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Burmese-Inspired Coconut Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Burmese-Inspired Coconut Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Burmese-Inspired Coconut Chicken Curry?
Asian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
