Garlic Coconut Chicken Curry: The Perfect Weekday Dinner

Garlic coconut chicken curry is my go-to recipe when I want a quick, flavourful dinner that comes together in just 30 minutes. This creamy, fragrant curry uses simple ingredients and frozen vegetables to make a wholesome meal without the fuss or long cooking times.

Whether you’re short on time or just craving something comforting and satisfying, this curry hits all the right notes.

Garlic coconut chicken curry (ready in 30 minutes)

Anybody else ever hit that point where you’re craving something real? Something simple, wholesome, and nourishing, but also quick and made from ingredients you already have? The kind of meal that tastes like comfort, without requiring hours in the kitchen? That’s exactly where I found myself. I wanted something easy but still full of flavour. Something that would come together fast, using a few reliable staples and a bit of help from the freezer.

Enter this garlic coconut chicken curry. It’s everything I needed: creamy, fragrant, and satisfying. Ready in 30 minutes. No complicated prep, no fancy ingredients, no slow simmering required. Just real food, fast, and the kind you’ll want to make again and again.

30-minute meals can still be healthy

There’s something deeply reassuring about knowing dinner can be ready in half an hour, especially when the day’s been long and your energy’s running on empty. But quick doesn’t have to mean a compromise. In fact, some of the healthiest meals are the simplest ones. A good protein, plenty of vegetables, and a flavourful sauce to pull it all together.

That’s exactly what this curry delivers. It’s nourishing without being heavy, made with real ingredients like garlic, ginger, and coconut milk, and packed with colourful vegetables, even if they come from the freezer. The bold flavours bring a bit of life back to your weekday routine. You get a proper meal on the table without the faff. Quick food can be good food. It just needs the right kind of shortcut.

The curry’s ingredients

At its heart, this curry is built on a few simple ingredients that bring big flavour with minimal effort. It starts with chicken, garlic, and fresh ginger. Fragrant, warming, and the kind of base that makes the whole kitchen smell like something good’s about to happen.

Then comes a spoonful, or two if you like it bold, of red Thai curry paste. It brings depth, a gentle kick of heat, and that unmistakable tang of lemongrass and spices. Coconut milk rounds it all out, mellowing the heat and turning everything into a silky, spoon-coating sauce. A splash of sweet chilli sauce adds just enough sweetness to balance the spice, while soy sauce and a pinch of turmeric bring umami and a touch of golden warmth.

And then vegetables. This is where it gets even easier. I tip in a bag of frozen wok mix veg and let them simmer straight in the sauce. No peeling, no slicing, no fiddly prep. Yes, frozen vegetables. Because midweek, who really has time to stand at the chopping board turning carrots into matchsticks? Not me. And to be honest, those forgotten freezer veggies came to the rescue.

Don’t get me wrong, fresh veg is lovely, and you can absolutely use it if you’ve got the time or something to use up. But if you’re staring into the fridge at 6pm wondering what to make, that bag in the freezer might just be your new best friend.

Why coconut milk works so well in curries

Coconut milk is one of those magical ingredients that can instantly transform a simple dish into something tasting like it’s had hours of care, even when it hasn’t. Made by grating the white flesh of mature coconuts and soaking it in hot water, it’s then strained to extract a creamy, rich liquid. Naturally dairy-free, it’s a great alternative for anyone avoiding cream or milk. Coconut cream is a thicker, richer form, often sitting at the top of the can or sold separately. You can adjust how creamy or light your curry is by choosing between them or mixing both.

In Asian cooking, coconut milk is a staple for curries because it brings creaminess without the heaviness of dairy cream. It softens strong, fiery spices, blending them into a harmonious sauce without dulling the flavour. This balance of richness and spice is why coconut milk is essential in Thai, Malaysian, and other Southeast Asian curries.

Another bonus is that coconut milk works brilliantly for quick meals. Unlike creams that need slow simmering to thicken, coconut milk develops a silky texture by gently simmering with other ingredients. No need to reduce it for ages. Just pour it in and let it work its magic. Plus, it’s shelf-stable, so keeping a tin or two in your cupboard means you’re always halfway to a tasty curry without a last-minute store run.

Adapt it to suit your mood (and your fridge)

This curry is endlessly adaptable. As mentioned, I often use frozen wok mix for zero prep and convenience, but if you enjoy chopping vegetables, especially with a podcast or your favourite music, fresh is always great. Think thinly sliced carrots, bell peppers, courgettes, mangetout, or baby corn. Whatever’s in your fridge needing using up. Fresh veg adds texture, freshness, and extra nutrients, making the curry even more satisfying.

Don’t forget the protein. Chicken breast is lean, cooks quickly, and is classic. Chicken thighs add richness and stay tender. Prawns bring a lighter seafood twist. For vegetarian or meat-free options, skip the meat entirely. Or, use meat-free alternatives like chickpeas and tofu soak up curry flavours beautifully.

Although coconut milk’s unique richness is hard to beat for authentic curry, if you want an alternative, use regular cream, Greek yoghurt or even full-fat canned evaporated milk. For vegan options, you could use creamy plant-based milks like cashew, almond or oat. Just be aware that using thinner milks will alter the taste and texture. 

At its core, the curry is anchored by garlic, ginger, creamy coconut milk, and vibrant Thai curry paste. Once you have that base, the rest is up to you. 

What to serve with chicken curry

This curry has a wonderfully thin, Thai-style sauce that’s just begging to be soaked up by something delicious. That makes it perfect for pairing with noodles or rice, whatever you have on hand that will catch every last drop of that fragrant, flavour-packed sauce.

For my meal, I went all out and served it with both steamed rice and a soft, pillowy roti on the side. The roti recipe I used comes from Cook with Kushi. Truly, it’s worth giving a try if you’re in the mood for something a bit extra special. The soft, chewy flatbread is perfect for scooping up curry and adds a lovely contrasting texture to the meal.

If you’re feeling ambitious and want to make your own bread from scratch, my homemade spelt garlic naan is another fantastic option. It’s slightly richer and more indulgent, with a fluffy, buttery texture that pairs beautifully with the curry’s bold flavours. That said, it’s more of a weekend project than a quick weekday fix, but definitely a rewarding one when you have the time.

Of course, you can keep things super simple too. Plain jasmine or basmati rice are just as good for a fuss-free, satisfying dinner. And if you prefer noodles, wide rice noodles or even egg noodles work wonderfully, turning the dish into a warming feast.

No matter what you choose, the key is something that soaks up the sauce and complements the curry’s fragrant, creamy character, because there’s nothing better than making sure not a drop goes to waste.

Print Pin

Garlic Coconut Chicken Curry with Homemade Roti

Servings 4 people

Ingredients

Curry

• 1 tbs olive oil
• 15g (1 tbs) butter
• 600g (21 oz) chicken breast (sliced)
• 1 tsp fresh ginger (very finely chopped or grated)
• 4 cloves garlic (finely chopped)
• 1 tbs sweet chilli sauce
• 2 tbs soy sauce
• 1 small jar (approximately 100g / 3.5 oz) red Thai paste
• ¼ tsp turmeric
• 500g (17½ oz) frozen mixed veg (wok mix)
• 400ml (14 oz) coconut milk

Instructions

• Heat the oil and butter together in a large pan and fry the chicken for a couple of minutes (until no longer pink but not quite cooked through).
• Add the ginger and garlic and fry for a further two minutes or so.
• Stir in the sweet chilli sauce, soy sauce, Thai paste and turmeric and cook for one more minute.
• Throw in the mixed vegetables and then the coconut milk and cook until the chicken is done (around 15 minutes). Serve with noodles or rice and a side of roti or naan.

Notes

 

I have converted metric measurements (grams and ML) to imperial (cups and ounces) using online converters, so accuracy cannot be totally guaranteed.