Spicy Indonesian-Inspired Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A fragrant Indonesian-style chicken curry simmered in creamy coconut milk with bold spices, served over steamed jasmine rice for a comforting meal. This Indonesian-inspired chicken recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, coconut oil, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp coconut oil
• 3, finely chopped shallots
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp red chili paste
• 1 tsp ground turmeric
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 13.5 oz can coconut milk
• 1/2 cup water
• 1 tbsp palm sugar or brown sugar
• 1 tbsp fish sauce
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 2 cups, for serving steamed jasmine rice

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until shimmering. Add 3 finely chopped shallots, 4 minced garlic cloves, and 1 tbsp grated fresh ginger; sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in 2 tbsp red chili paste, 1 tsp ground turmeric, 1 tsp coriander powder, and 1/2 tsp cumin powder; cook while stirring for 1 minute to bloom the spices.
3. Step 3: Add 1 lb cut chicken thighs to the skillet, stirring to coat the pieces in the spice mixture. Cook for 5 minutes until the chicken starts to brown.
4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1/2 cup water, stirring to combine. Bring to a gentle simmer, then add 1 tbsp palm sugar and 1 tbsp fish sauce.
5. Step 5: Reduce heat to low and simmer uncovered for 20 minutes until the chicken is cooked through and the sauce thickens slightly.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
7. Step 7: Serve hot over 2 cups steamed jasmine rice, spooning extra sauce over the top for a rich, spicy meal.