Recipe courtesy of Wendy Rahamut

Coconut Chicken Curry

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  • Level: Easy
  • Total: 3 hr 30 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 4 servings
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4 chicken breasts, diced into 1/2-inch pieces

3 cloves garlic, chopped

1 tablespoon rum

2 tablespoons vegetable oil

1 onion, chopped

1 tablespoon sliced lemongrass

1/2 cup coconut milk

1 tablespoon curry powder

2 teaspoons sesame oil

1 hot pepper, chopped, optional

Freshly chopped cilantro leaves, for garnish

Cooked rice, serving suggestion


  1. In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
  2. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.