Pan-Seared Chicken Breast with Yellow Curry Coconut Sauce

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts served with a rich and aromatic yellow curry sauce made from creamy coconut milk and bold curry paste. This Thai-inspired curry recipe, ready in about 30 minutes, pairs chicken breasts, skinless, yellow curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 10 min Cook: 20 min Serves 2 Thai cuisine 420 cal/serving

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Ingredients

2 (6 oz each) chicken breasts, skinless
2 tbsp yellow curry paste
1 can (13.5 oz) coconut milk
1 tbsp virgin coconut oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh cilantro for garnish

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Instructions

Step 1: Heat 1 tablespoon virgin coconut oil in a large skillet over medium heat. Add 2 skinless chicken breasts seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper, cooking for 6-7 minutes per side until golden brown and cooked through. Remove chicken and set aside.
Step 2: In the same skillet, add 1 small thinly sliced onion and 2 minced garlic cloves, sauté over medium heat for 3 minutes until softened and fragrant.
Step 3: Stir in 2 tablespoons yellow curry paste and cook for 1 minute to release aromas.
Step 4: Pour in 1 can (13.5 oz) coconut milk and bring to a gentle simmer. Cook for 5 minutes until the sauce thickens slightly.
Step 5: Add 1 tablespoon lime juice, adjust seasoning with salt if necessary, and return chicken breasts to the skillet to warm in the sauce for 2 minutes.
Step 6: Serve chicken drizzled with curry coconut sauce and garnish with 2 tablespoons chopped fresh cilantro.