This quick and easy coconut curry might be a bit untraditional, but trust us, it's delicious. Don't forget to whip up some rice to soak up all that saucy goodness. Check out our step-to-step guide on how to cook rice for the fluffiest rice ever. (Catch ya later, dry takeout rice!)

1 tbsp.

vegetable oil

1 tbsp.



medium red onion, chopped


large shallots, minced

Kosher salt


cloves garlic, minced

1 tsp.

freshly grated ginger

1 1/2 tbsp.

curry powder

2 tbsp.

tomato paste


(13-oz) can coconut milk



1 1/2 lb.

boneless, skinless chicken breast, cut into 1" pieces

Juice of ½ lime

Lime wedges, for serving

Mint leaves, torn, for serving

Cilantro leaves, torn, for serving

Cooked rice, for serving

  1. In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
  2. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
  3. Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
  4. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice.