Burmese-Style Chicken Curry with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken pieces simmered in a rich, aromatic curry sauce with coconut milk, ginger, and lemongrass, served with steamed rice. This asian-inspired chicken ready in about 65 minutes pairs chicken thighs, vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 40 min Serves 4 Asian cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes; remove and set aside.
  3. Step 3: In the same pot, add 1 large onion, 3 minced garlic cloves, 1 tbsp minced ginger, and 2 chopped lemongrass stalks; cook for 4-5 minutes until onion is soft and fragrant.
  4. Step 4: Stir in 2 tbsp Burmese curry powder and cook for 1 minute until aromatic.
  5. Step 5: Return chicken to pot, pour in 1 can coconut milk, 1/2 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp palm sugar; bring to a simmer.
  6. Step 6: Add 1 sliced red bell pepper, reduce heat to low, cover, and simmer for 25-30 minutes until chicken is tender.
  7. Step 7: Stir in 1/4 cup chopped cilantro and serve hot, garnished with 1/4 cup chopped peanuts.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Burmese-Style Chicken Curry with Coconut Milk take to make?

Total time is about 65 minutes (25 min prep + 40 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-Style Chicken Curry with Coconut Milk?

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 chicken thighs from drying out.

Can I substitute ingredients in Burmese-Style Chicken Curry with Coconut Milk?

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-Style Chicken Curry with Coconut Milk 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-Style Chicken Curry with Coconut Milk?

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.

What others are saying

Related recipes