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Whole Coconut Curry Chicken

This Thai-inspired whole chicken is poached in coconut curry broth—a one pot dish that makes for a simple, flavorful weeknight dinner.

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Whole Poached Chicken In Coconut Curry in a soup pot with basil and lime

Why We Love This Whole Chicken Simmered in Coconut Curry:

If you get to the meat aisle at your grocery store and see a whole bird for sale, a lot of us feel a pang of intimidation at the sight. But, just maybe that whole bird is just the easy dinner you've been hunting for! We think that learning how to use every part of a chicken is one of the most important skills a home cook can have. In this dish, using a whole chicken—with all that light meat, dark meat, skin, bone and chicken fat—makes for an extra flavorful, richly creamy coconut curry broth.

Bursting with flavor from our favorite Thai red curry paste, this whole coconut curry chicken has become a staple in the TMP staff houses for a few good reasons:

  • It’s cooked in one pot.
  • There is very little prep required.
  • It’s Whole30-approved.
  • It can be made ahead with equally delicious results.
  • You make use of the whole chicken, resulting in very little waste.
Ingredients laid out for Chicken In Coconut Curry red bell peppers, cilantro, onions, basil, lime, red curry paste and garlic

How To Make Thai Chicken Curry

Curries are something that a lot of people think have to be relegated to take out, but they're actually really easy to make at home. The key to a good curry is full-fat, high quality coconut milk, a good Thai curry paste, and a few simple steps.

Coconut Milk:

Good quality coconut milk is the key to great flavor, and not all brands are created equal. If you’re able to hit up an Asian market, we highly recommend Aroy-D or Chaokoh brands. Their standard, full-fat coconut milk is thick and silky in texture, which is exactly what you want in a curry soup broth. If you’re unable to get one of these brands, Trader Joe’s coconut cream is a great second choice. It is slightly thicker in texture, but once cooked down yields similar results.

Looking to cut some calories? Unfortunately, low-fat coconut milk as it is seriously lacking in flavor. If you must cut calories, try subbing some broth for part of the coconut milk.

Curry Paste:

When it comes to curry paste, Mae Ploy Red Curry is our absolute favorite. It can be found at any Asian market, and at many grocery stores. The tub is large, but will last months. We use it in things like Chicken Satay with Peanut Sauce, Coconut Chicken Soup, and so much more. If you’re unable to get your hands on the really good stuff, check out the Asian aisle at your local grocery store and see what curry paste they have on hand...chances are it will work just fine.

Whole chicken browned in a soup pot
red curry, canned coconut milk, onions and lime in a soup pot
Whole Poached chicken in coconut curry in a soup pot
red curry coconut broth in a large soup pot with red bell pepper slices

How To Cook A Whole Chicken In Coconut Milk?

Using the whole chicken to make this coconut curry is an excellent idea because when meat is cooked on the bone and under the skin, it’s nearly impossible to dry it out.

  1. Using a large dutch oven, brown the whole bird in a little bit of hot oil until the skin is golden and crispy on both sides.
  2. Remove the chicken and add all of your coconut curry ingredients: the milk, Thai red curry paste, onions, garlic, and ginger. Bring to a simmer.
  3. Add the chicken back into the pot, cover, and cook for 30 minutes over medium heat.
  4. Uncover and add in the bell peppers and lime zest (or any vegetables you prefer) and continue to cook covered for another 10 minutes.
  5. When you’re ready to serve either shred or quarter the chicken off the bone and serve in a bowl along with the broth and a scoop of rice. Top with fresh herbs like cilantro and basil and enjoy!

How to Thicken Thai Chicken Curry:

We like our curry chicken to be nice and brothy (just as it’s served on the street corners of Thailand), but if you’re looking to make your broth a bit thicker you can easily make a slurry using equal parts cornstarch and water to add to your pot. Cook for another 1-2 minutes until the entire liquid thickens.

Whole poached chicken in coconut curry with peppers, onions, cilantro and Thai peppers

How Long Does It Take To Cook a Whole Chicken?

Because this chicken is braised in a simmering broth with a lid on it, the cook time is reduced. With this braising cook method, the chicken only needs about 40 minutes of cook time—cook until the internal temp reads 165°F and meat is falling off the bone.

Whole Poached Chicken In Coconut Curry with limes, basil, onions and red bell peppers

Equipment Needed to Make Whole Coconut Curry Chicken:

Want More Whole Chicken Recipes?

Wondering what else to do with your new favorite cut of poultry? We love this recipe for whole chicken that is cooked in a cast iron skillet over a bed of cabbage. Or, if you’re looking for something a little more traditional, our whole roast chicken with white pan sauce is a winner every time.

Whole Poached Chicken In Coconut Curry with limes, basil, onions and red bell peppers

Slurp It, Slurp It Real Good.

Did you love this simple, one pot coconut curry chicken soup as much as us? Tell us about it! Post a picture to Instagram using @themodernproper and #themodernproper so we can revel in all its simmering goodness right along with you. Happy eating!

Whole Coconut Curry Chicken

  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  55 min
  • Calories: 770

Ingredients

  • 3 tbsp olive oil
  • 1 whole chicken (3-5 lb)
  • 2 tsp salt
  • 2 (14 oz) cans coconut milk, divided
  • 2 tbsp red curry paste
  • 1 small onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 tbsp grated fresh ginger
  • 2 red bell peppers, sliced
  • 1 lime Zest and juice
  • cilantro and basil for serving

Method

  1. Rinse and pat the chicken dry (inside and out) with paper towels. Discard any "extras" from the cavity. Salt the inside and outside of the chicken.
  2. Heat the olive oil in a large dutch oven or soup pot over medium heat.
  3. Brown the whole chicken until the skin is golden and crispy on both sides.
  4. Remove the chicken from the pot.
  5. Add half of the coconut milk, curry paste, onions, garlic, and ginger. Bring to a simmer.
  6. Add the chicken back into the pot, cover, and cook for 30 minutes over medium heat.
  7. Uncover and add in the bell peppers (or any vegetables you prefer), lime zest and juice, remaining coconut milk and continue to cook covered for another 10 minutes or until the internal temperature of the chicken reaches 165° F.
  8. When you’re ready to serve either shred or quarter the chicken off the bone and serve in a bowl along with the broth and a scoop of rice. Top with fresh herbs like cilantro and basil and enjoy!

Nutrition Info

  • Per Serving
  • Amount
  • Calories770
  • Protein65 g
  • Carbohydrates9 g
  • Total Fat54 g
  • Dietary Fiber3 g
  • Cholesterol240 mg
  • sodium1246 mg
  • Total Sugars4 g

Whole Coconut Curry Chicken

Questions & Reviews

Join the discussion below.

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  • Amanda

    Hi! Question for you about thickening the curry sauce. What is the best way to do that?

    You could use a slurry. Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

  • Jessica

    What are the small red peppers in the picture? I do not see them mentioned anywhere. Thanks!

    They are mini red bell peppers

  • Anita

    How do you brown the chicken without the skin sticking to the pan and tearing? I used oil, heated it in my Le Creuset Dutch oven.

    So sorry to hear this happened! It's possible your pan wasn't hot enough before you placed the chicken in or maybe you tried to flip it before it had a good enough sear. You could also try canola oil instead of oil (if you aren't opposed to that). Make sure the pan and oil are hot before placing in the chicken then let it sear undisturbed until browned before flipping. Hope this helps Anita!

  • Barnaby

    Do I need to flip the chicken at all? Does it matter what side I lay it on?

    Brown it on both sides first. Then you can place it breast side up for the cooking.

  • Kerri Poe

    Is 30 minutes actually long enough to cook a chicken thoroughly? It usually takes 90 minutes to cook a whole chicken in the oven.

    hi Kerri, Yes 30 minutes is enough time. Because the whole chicken is first browned on all sides and then is poached/steamed in the liquid it really does cook through! Let us know how you like the recipe.

  • Shane Johnson

    Wow, this recipe is truly top notch. I flip the chicken halfway through the 30 min cook, is that necessary? I also add a few lime leaves and a piece of galangal, maybe a chili, really sets it off.