Quick & Satisfying Coconut Curry Chicken

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A one-pan tropical delight featuring tender chicken in a creamy coconut curry sauce for busy Whole30 days. This Thai-inspired one-pot recipe, ready in about 35 minutes, pairs chicken breasts, coconut oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 (4 oz each) chicken breasts
• 1 tbsp coconut oil
• 1/2, thinly sliced red bell pepper
• 1/2 cup (full fat) coconut milk
• 1 tbsp lime juice
• 1 tsp curry powder
• 1/4 tsp turmeric
• to taste salt
• to taste pepper
• 1 tbsp, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a skillet over medium-high heat. Season 2 boneless, skinless chicken breasts (4 oz each) with salt and pepper, then add to skillet and cook for 5-6 minutes per side until golden and cooked through.
2. Step 2: Add 1/2 red bell pepper (thinly sliced) to the skillet and cook for 2 minutes until slightly softened.
3. Step 3: Stir in 1/2 cup coconut milk, 1 tbsp lime juice, 1 tsp curry powder, and 1/4 tsp turmeric; simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.
4. Step 4: Remove chicken from skillet, slice, and serve over the sauce with a sprinkle of fresh cilantro (chopped).