Curry-Spiced Coconut Chicken Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken breasts simmered in a fragrant coconut curry sauce with bell peppers and snap peas, finished with a hint of lime for bright island flavor. This asian-inspired one pot ready in about 33 minutes pairs boneless chicken breast, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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: 20 min Cook: 13 min Serves 4 Asian cuisine 295 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 1 lb boneless chicken breast into 1/2-inch thick strips, then season with 1 tbsp curry powder and toss to coat evenly.
  2. Step 2: Heat a large skillet over medium-high heat. Add the chicken strips and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
  3. Step 3: Add 1 large diced red bell pepper, 2 minced garlic cloves, and 1 cup frozen snap peas to the skillet. Stir-fry for 3 minutes until vegetables are crisp-tender, then pour in 1/2 cup coconut milk and 1 tbsp fresh lime juice. Simmer for 5 minutes until the sauce thickens and coats the chicken, stirring occasionally.

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Frequently asked questions

How long does Curry-Spiced Coconut Chicken Stir-Fry take to make?

Total time is about 33 minutes (20 min prep + 13 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 Curry-Spiced Coconut Chicken Stir-Fry?

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 boneless chicken breast from drying out.

Can I substitute ingredients in Curry-Spiced Coconut Chicken Stir-Fry?

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 Curry-Spiced Coconut Chicken Stir-Fry 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 Curry-Spiced Coconut Chicken Stir-Fry?

Asian one pot 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.

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