Coconut Curry Chicken with Zucchini

This Coconut Curry Chicken with Zucchini is creamy, cozy, and full of flavor without being fussy.

The coconut milk makes the sauce velvety, the curry spices give it warmth, and the zucchini keeps it fresh.

It’s the kind of dinner you can make on a busy weeknight, but it’s also nice enough to serve when friends are over.

You’ll love how the chicken stays tender and how the zucchini soaks up all that flavorful sauce.

this recipe!

Why I Love This Recipe

This one has been in my dinner rotation for years. I first made it after a trip where I had a coconut curry that was so good, I couldn’t stop thinking about it. Since then, I’ve tweaked it to make it quicker and easier but still just as delicious.

• Rich, creamy sauce that coats every bite
• Balanced spice—flavorful without being too hot
• Uses simple, easy-to-find ingredients
• Works well for meal prep or leftovers
• Pairs perfectly with rice to soak up every drop

Servings: 4
Cook Time: 35 minutes

Macros per serving (approximate):
Calories: 420 | Protein: 31g | Carbs: 18g | Fat: 24g

Why This Recipe Works (Quick Science)

• Coconut milk contains fat that emulsifies with curry paste, creating a thick, creamy sauce that doesn’t split.
• Searing chicken first develops flavor through the Maillard reaction, giving depth to the final dish.
• Cooking zucchini towards the end keeps it from turning mushy.

What You’ll Need

• 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
• 2 medium zucchini, sliced into ¼-inch rounds
• 1 tbsp vegetable oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce (optional)
• 1 tsp brown sugar
• Salt and pepper, to taste
• Cooked white rice, for serving
• Fresh cilantro and lime wedges, for garnish

Pro Tips

1. Slice zucchini evenly so they cook at the same rate.
2. Don’t rush searing the chicken—good browning equals more flavor.
3. Use full-fat coconut milk for the best texture and taste.
4. If your curry is too thin, simmer uncovered for a few minutes to thicken.
5. Taste and adjust seasoning at the end; sometimes a squeeze of lime brightens everything.

Tools You’ll Need

• Large skillet or sauté pan
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Small bowls for prep

Substitutions and Variations

• Chicken thighs instead of breasts for extra juiciness
• Green curry paste instead of red for a different flavor profile
• Add sliced bell peppers or carrots for extra vegetables
• Use shrimp instead of chicken (cook for less time)
• Serve over quinoa or cauliflower rice instead of white rice

Make Ahead Tips

• Chop vegetables and chicken up to a day ahead
• Mix curry paste and coconut milk together in advance to save time during cooking

How to Make Coconut Curry Chicken with Zucchini

Step 1: Prep your ingredients

Cut 1 lb chicken breast into 1-inch chunks, slice 2 medium zucchini into ¼-inch rounds, finely dice 1 small onion, mince 3 cloves garlic, and mince 1 tbsp fresh ginger.

Step 2: Sear the chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season lightly with salt and pepper, and cook until golden brown on the outside, about 4–5 minutes. Remove and set aside.

Step 3: Sauté aromatics

In the same skillet, add diced onion, minced garlic, and minced ginger. Cook for 2–3 minutes until fragrant and softened.

Step 4: Add curry paste

Stir in 2 tbsp red curry paste and cook for 1 minute to release the flavors.

Step 5: Make the sauce

Pour in 1 can full-fat coconut milk, 1 cup chicken broth, 1 tbsp fish sauce (optional), and 1 tsp brown sugar. Stir until smooth and bubbling gently.

Step 6: Simmer with chicken and zucchini

Return the browned chicken to the skillet, add sliced zucchini, and simmer for 8–10 minutes until chicken is cooked through and zucchini is tender.

Step 7: Serve

Spoon the coconut curry chicken and zucchini over cooked white rice, garnish with fresh cilantro and lime wedges, and serve hot.

Leftovers and Storage

• Store cooled leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened.
• Can be frozen for up to 2 months—thaw in the fridge before reheating.

Common Mistakes

• Overcooking zucchini—makes it mushy.
• Using low-fat coconut milk—sauce won’t be as creamy.
• Not browning the chicken—loses depth of flavor.
• Adding too much curry paste at first—can overpower the dish.

What to Serve With

• Jasmine or basmati rice
• Warm naan bread for dipping
• Simple cucumber salad
• Steamed broccoli or green beans

FAQ

Can I make this vegetarian?
Yes—use tofu instead of chicken and vegetable broth instead of chicken broth.

Can I use light coconut milk?
You can, but the sauce won’t be as rich and creamy.

Is it spicy?
It has mild heat; reduce curry paste for a gentler flavor.

Can I make it in advance?
Yes, but add zucchini just before serving so it stays fresh.

Conclusion

This Coconut Curry Chicken with Zucchini is warm, comforting, and packed with flavor without being complicated. Whether you’re cooking for yourself or sharing with friends, it’s a meal that makes you slow down and savor. Try it, then drop a comment about how it went and any tasty tweaks you made.