Thai Coconut Curry Chicken Recipe

Thai coconut chicken curry
Joff Lee/Getty Images
Total Time 30 min
Prep 20 min, Cook 10 min
Yield 4 servings (354 calories each)

This Easy Thai Coconut Curry Chicken recipe is a simple one pot meal. You can use any Thai seasoning or curry you like. There are jars of various types of Thai curry paste in the market, or you can use a powdered mixture. My favorite powder for this dish is a homemade Thai curry powder you can try for yourself. Serve this classic South Asian dish over Cauliflower Rice.

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 medium onion, chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 2 tablespoons of curry paste, (choose green, red, yellow, Massaman or Panang depending on your preference for spicy or mild, savory or sweet curry)
  • Salt to taste
  • 1 pound boneless, skinless chicken thighs, cut in bite-sized pieces
  • 3/4 14 ounce-can coconut milk
  • Juice of 1 lime juice

Preparation

  1. Heat the coconut oil in a large skillet. The actual amount of oil depends on the size of the pan. You want a thin coating on the bottom.
  2. Add 1/2 medium chopped onion and 1 medium chopped red bell pepper. Stir and cook until onion is translucent and getting soft.
  3. While that is cooking, chop the chicken.
  4. Add the Thai spices (including the salt or seasoning salt). The amount will depend on the brand of spice mix you use. I use about 4 teaspoons but for a different brand like a hot paste, use closer to 2 teaspoons.
  1. Stir until ​you start to smell the spices.
  2. Add the 1 pound chopped chicken pieces. Stir until almost cooked through.
  3. Add the 3/4 can unsweetened coconut milk.
  4. Add the 12 ounces fresh or frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.

The Heat Factor in Thai Curries

Green curry is typically the spiciest Thai curry available. Made with young green chilis it isn't for the new-to-Thai-curry crowd who isn't ready for serious heat. Next up is red Thai curry, which uses red chilis, but isn't as spicy as green curry. Yellow curry adds coconut cream, in addition to the coconut milk in other curries which yields a sweeter, richer taste than red and green curries. Massaman curry is milder than yellow curry and has a similar taste to red curry, but the addition of peanuts offers a sweeter flavor. Panang is the mildest of curries and curry is the mildest of curries, owing to its use of sweeter spices such as cloves, cinnamon, cardamom and nutmeg, including the addition of peanuts.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

Continue Reading