20-Min Coconut Chicken Curry with Rice
Silky Vietnamese-style chicken curry with coconut milk, turmeric, and aromatics — on the table in 20 minutes. Served over steamed white rice for a complete weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 486
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 medium yellow onion, sliced thin
- 1.5 tbsp lemongrass paste or jarred lemongrass
- 1 tsp turmeric powder
- 1 tbsp fish sauce
- ½ whole lime (juiced)
- 1.5 cups (cooked) steamed white rice
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add chicken pieces and sear 3–4 minutes, stirring, until light golden on edges.
- 3
Add sliced onion and lemongrass paste; cook 1 minute until fragrant.
- 4
Sprinkle turmeric over the chicken, stir to coat, then pour in coconut milk.
- 5
Add fish sauce, bring to a gentle simmer, and cook 10 minutes until chicken is tender.
- 6
Finish with lime juice, taste, and adjust salt and fish sauce if needed.
- 7
Serve curry over steamed white rice.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- cutting board
- knife
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