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

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.

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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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