This coconut curry chicken is a simple one-pot meal made with chicken thighs in a flavorful coconut sauce with bell peppers and whole rounds of fresh corn that burst with flavor when you bite into them.
This coconut curry is built around simple whole food ingredients treated well to make a luscious curry.
Chicken thighs are browned first for extra flavor, then simmered in coconut milk with peppers and an aromatic base made from a quick paste of garlic, ginger, and chilies.
Once the peppers have softened in the coconut milk, you can blend the mixture to make the sauce extra luscious and creamy—this step is optional, but it gives the curry a richer texture without any added thickeners.
The corn rounds are added in the final 10 minutes of cooking so they stay tender and retain a nice pop. Keeping them whole on the cob not only looks nice but also has the added bonus that they soak up the curry and become a perfect sauce delivery vehicle.
Quick Summary
- One-pot curry made with chicken thighs, coconut milk, peppers, and fresh corn
- Fresh corn is sliced into rounds and simmered in the sauce for added texture and flavor
- Easily adapted with other vegetables or proteins - or make it plant-based
Ingredients
Chicken thighs: tender and flavorful; hold up well in a curry as they don't overcook easily
Coconut milk: creates the creamy body of the sauce without any dairy
Fresh corn on the cob: sliced into rounds; adds sweetness, texture, and visual appeal
Red or yellow bell peppers: brighten the dish and bring natural sweetness
Vegetable oil: used for sautéing the aromatics and browning the chicken
Ginger, garlic, and chilies: form the aromatic foundation; bring warmth, depth, and a balanced heat to the curry
Fermented shrimp paste: a small amount boosts umami and depth (optional but highly recommended as it adds a lot of depth)
Fish sauce: adds saltiness and savory intensity
Brown sugar: balances heat and acidity with a subtle sweetness
Salt: enhances the overall flavor; adjust to taste
Fresh lime juice: added at the end to brighten and balance the richness
Fresh cilantro: stirred in just before serving for a fresh, herbal finish
Equipment
Stew Pot
A medium to large pot works best. A 3.3 L / 3.5 qt braiser (like the Le Creuset pictured) is ideal for cooking everything evenly in one layer.
Food Processor or Blender (Optional)
Helps quickly turn garlic, ginger, and chilies into a paste. If you don’t have one, use a mortar and pestle or finely chop by hand—it works, but takes longer.
Immersion Blender (Optional)
Makes it easy to blend the coconut milk and peppers directly in the pot for a creamy sauce. If you don’t have one, transfer the mixture to a blender or food processor and return it to the pot after blending.
Instructions
Prep the Vegetables
Start by prepping your vegetables. Cut 2 bell peppers into rough, thin strips. Slice 2 ears of corn into even rounds, about 3–4 cm (1.25–1.5 inches) thick. Set aside while you prepare the rest of the ingredients.
Brown the Chicken
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken thighs in batches—avoid crowding the pan to ensure they brown properly rather than steam.
Sear on both sides until lightly golden but not cooked through, about 3–4 minutes per side. Transfer the browned chicken to a plate and set aside.
Cut the Chicken
Once the chicken is cool enough to handle, cut it into large bite-sized pieces. This makes it easier to serve and ensures it finishes cooking evenly in the curry later.
Make the Aromatic Paste
In a small food processor or blender, combine the garlic, ginger, red and green chilies, and a tablespoon or two of coconut milk. Blend into a thick, coarse paste.
This helps release their essential oils and makes it easier to incorporate the aromatics into the curry.
Cook the Aromatics
Lower the heat to medium. In the same pot, add a little more oil if needed. Spoon in the aromatic paste and sauté for 2–3 minutes until fragrant and beginning to deepen in color. Stir in the fermented shrimp paste and cook for another 30 seconds to dissolve into the mixture.
Add Peppers and Coconut Milk
Add the sliced peppers to the pot along with the remaining coconut milk. Simmer gently for 5–7 minutes, or until the peppers have softened.
Optional: Blend for a Creamy Base
For a smoother, more luscious curry, use an immersion blender directly in the pot to blend the coconut milk and peppers into a creamy sauce. Alternatively, transfer the mixture to a food processor or blender and purée carefully, then return it to the pot.
Build the Curry
Return the chopped chicken to the pot. Pour in 240 ml (1 cup) of water, and stir in 2 teaspoons (10 ml) of fish sauce, 1 teaspoon (4 g) of brown sugar, and 1–2 teaspoons (5–10 g) of salt, to taste. Bring the curry to a gentle simmer and cook for 15–20 minutes, until the chicken is tender.
In the last 10 minutes, nestle the corn rounds into the curry so they cook through while keeping their structure and crunch.
Finish and Serve
Turn off the heat and stir in 1 tablespoon (15 ml) of fresh lime juice and a small bunch of roughly chopped fresh cilantro (about 15–20 grams or ½ cup loosely packed). Serve hot with rice, flatbread, or any side that can soak up the creamy coconut curry.
Serving Suggestion
- Serve with steamed jasmine or basmati rice for a heartier, more filling meal
- Pair with flatbread like homemade roti or naan to scoop up the curry
- Add a side of cucumber salad for something cool and refreshing
Variations and Substitutions
Add More Veggies
- Zucchini or cauliflower: Great if you want to keep the added vegetables subtle, like the peppers.
- Mushrooms: Leave them whole. For extra flavor, brown in oil first, then set aside and add them back later.
- Eggplant: Cut into large cubes. Add after blending the sauce and cook until fork-tender before adding the chicken.
Chicken Options
- Chicken breast: Simmer for just 5 minutes before adding the corn to avoid overcooking.
- Whole thighs or drumsticks: May need 5 or more extra minutes to cook through. Bone-in adds flavor but takes longer. If using skin-on pieces, sear well to render the fat.
- Pre-cut chicken: Reduce total cook time. You can brown them first, then add back with the corn. If not browning, simmer 12–15 minutes total.
Swap for Shrimp
- Add shrimp near the end. It only needs about 5 minutes to cook in hot liquid.
Swap for Tofu
- Firm tofu: Add when the chicken would go in.
- Soft or silken tofu: Add at the same time as the corn to prevent it from breaking apart.
Related
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Recipe
Coconut Curry Chicken with Sweet Corn
Ingredients
- 500 grams boneless skinless chicken thigh about 1.2 lbs
- 500 ml coconut milk about 2 cups or 2 small cans
- 2 peppers yellow, orange or red, cut into thin strips
- 2 ears fresh corn on the cob cut into pieces
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger peeled
- 5 cloves garlic
- 5 red chilies
- 3 green chilies
- 0.25 teaspoon fermented shrimp paste
- 2 teaspoons fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon salt or more to taste (I used 2 in the end)
- 1 tablespoon fresh lime juice
- 1 bunch fresh cilantro washed and roughly chopped
Equipment
- stew pot
- blender or food processor optional
- immersion blender optional
Instructions
- Prep Veg: Slice 2 bell peppers into thin strips. Cut 2 corn cobs into 3–4 cm (1.25–1.5 inch) rounds.
- Brown Chicken: Sear 500 g (1.2 lbs) chicken thighs in 2 tablespoon (30 ml) oil until golden on both sides. Set aside to cool, then cut into bite-sized pieces.
- Make Paste: Blend 5 garlic cloves, 1 tablespoon (15 g) ginger, 5 red chilies, 3 green chilies, and 1–2 tablespoon (15–30 ml) coconut milk into a coarse paste.
- Cook Aromatics: Sauté paste in the same pot for 2–3 mins. Add ¼ teaspoon (1 g) shrimp paste and cook 30 secs.
- Add Peppers & Coconut Milk: Stir in peppers and 500 ml (2 cups) coconut milk. Simmer 5–7 mins until soft.
- Optional – Blend: For a smoother base, blend the mixture before continuing.
- Build Curry: Return chicken to pot. Add 240 ml (1 cup) water, 2 teaspoon (10 ml) fish sauce, 1 teaspoon (4 g) brown sugar, and 1–2 teaspoon (5–10 g) salt. Simmer 15–20 mins.
- Add Corn: Add corn rounds in the last 10 mins of cooking.
- Finish: Stir in 1 tablespoon (15 ml) lime juice and 15–20 g (½ cup) chopped cilantro.
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