Spicy Burmese Coconut Chicken Curry

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

A rich and creamy chicken curry with a spicy kick, simmered in coconut milk and traditional Burmese spices. This asian-inspired chicken ready in about 45 minutes pairs coconut milk, medium onion, finely chopped, garlic cloves, minced 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.

Prep: 15 min Cook: 30 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 4 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tbsp grated fresh turmeric root; cook for 2 minutes until fragrant.
  3. Step 3: Stir in 1 tsp red chili powder and 1 lb boneless chicken thighs cut into 1-inch pieces; sauté for 4 minutes until chicken is lightly browned.
  4. Step 4: Add 1 stalk bruised lemongrass and pour in 1 cup coconut milk and 1/2 cup water; stir to combine.
  5. Step 5: Season with 1 tbsp fish sauce and bring to a gentle simmer. Cover and cook for 20 minutes until the chicken is tender and the sauce thickens.
  6. Step 6: Remove lemongrass stalk, garnish with 2 tbsp fresh cilantro, and serve hot with steamed jasmine rice.

Frequently asked questions

How long does Spicy Burmese 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 Spicy Burmese 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 coconut milk from drying out.

Can I substitute ingredients in Spicy Burmese 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 Spicy Burmese 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 Spicy Burmese 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.

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