Thai Chicken Coconut Curry

Thai Chicken Coconut Curry!! Get hungry guys, you’re going to be obsessed.

Thai Chicken Coconut Curry from www.whatsgabycooking.com (@whatsgabycookin)

It’s almost that time guys. Time when it’s too hot to really cook and I take it outside to the grill or really rev up the use of things like my All-Clad Prep&Cook!! Remember the Prep&Cook from a few weeks ago? The All-Clad Prep&Cook is an all-in-one-appliance that revolutionizes cooking and replaces almost all of your kitchen gadgets.

Thai Chicken Coconut Curry from www.whatsgabycooking.com (@whatsgabycookin)

You can use it to make sauces, soups, simmered stews, steamed veggies, pastries and desserts. We’ve used it here on WGC to make hummus AND banana bread – both total winners if I do say so myself. Today it’s all about Thai Chicken Coconut Curry because Thomas has been traveling for work and I’ve become obsessed with cooking something once or twice a week and then eating it for leftovers all week long. Cat lady single lady status is in full effect. And this Thai Chicken Coconut Curry is PERFECT for that. 

Thai Chicken Coconut Curry from www.whatsgabycooking.com (@whatsgabycookin)

For this recipe I cooked some cubed chicken breasts off until they are fully cooked and then the Prep&Cook does the rest of the work for me. All the chopping, simmering, cooking, you name it. All the ingredients go into the mixing bowl, where they are then finely chopped, simmered (things are going to start to smell really good at this point) and then the chicken goes in towards the end and everything comes together perfectly. I serve it up over a bed of rice or quinoa (which I also make in bulk) and some limes because that really just amps up the flavor! Make it! You won’t be disappointed. If you’re around later today I’ll be whipping it up over on snapchat so come hang out! xx

Thai Chicken Coconut Curry from www.whatsgabycooking.com (@whatsgabycookin)

Thai Chicken Coconut Curry

Thai Chicken Coconut Curry

Ingredients

    For the Chicken
  • 2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces
  • 1 cup full fat coconut milk
  • 2 tablespoons lime juice
  • 2 tablespoons curry powder
  • 2 tablespoons ground cumin
  • 1 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • For the Curry
  • 1 onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon vegetable oil
  • 1 (15 ounce) can diced tomatoes
  • ½ cup chicken stock
  • 2 cups full fat coconut milk
  • 1 teaspoon tomato paste
  • 2 teaspoons salt
  • Lime juice to taste
  • Green Onions to garnish
  • Cilantro to garnish
  • White Rice for serving

Instructions

    For the Chicken
  1. Combine the chicken, coconut milk, lime juice, and spices in a bowl. Marinate overnight.
  2. Heat the vegetable oil in a large heavy bottom skillet over medium high heat. Add the chicken and its marinade to the pan and cook for 10-12 minutes until fully cooked. Set aside.
  3. For the Curry
  4. Place the onion, garlic and ginger in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.
  5. Replace the ultra blade knife with the mixer. Add the vegetable oil and launch the P1 simmer program.
  6. At the end of the program, add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt. Launch the P2 simmer program. After 5 minutes, add the cooked chicken and any reserved juices from the skillet and resume the program. Continue cooking until the sauce thickens.
  7. Taste, adjust seasoning as needed, add lime juice as needed. Serve over rice with cilantro and green onions and extra lime wedges.

Notes

If you don't have a Prep&Cook - follow the instructions below: Combine the chicken, coconut milk, lime juice, and spices in a bowl. Marinate overnight. In a large pan over medium heat add the vegetable oil. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more. Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil - then lower heat and simmer for 30 minutes. Stir in the coconut milk and tomato paste and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick. Taste, adjust seasoning as needed, add lime juice as needed. Garnish with cilantro and green onions. Serve family style in a large skillet with a side of white rice and plenty of lime wedges

http://whatsgabycooking.com/thai-chicken-coconut-curry/

Photo by Matt Armendariz / Food Styling by Marian Cooper Cains / Recipe from What’s Gaby Cooking

** This post is brought to you by All-Clad. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content like this for What’s Gaby Cooking**

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21 Comments

  1. What a neat gadget for the kitchen, looks like it can do it all! Perfect to have in small spaces for sure. Food looks amazing!

  2. Is there an alternative to vegetable oil that can be used? Perhaps coconut oil or avocado oil? Thanks!

  3. This looks great – such amazing flavors! Is it pretty straightforward to make without the Prep & Cook?

    Thanks for sharing!

  4. For those of us without the Cook&Prep, how long should the sauce simmer? I can figure out the rest of the steps. Thanks, and see you in San Diego soon!

  5. How spicy is it as written? I like yellow Thai curry but not sure how this might compare or what to reduce to limit the spiciness.

  6. I would like to make this recipe,but I do not have the all-Clad prep and cook. Can you provide instructions for those that don’t have the prep and cook?
    Thank you.

  7. So many people have already asked- what are the cooking times without the Prep&Cook machine?? I noticed you’ve replied after a few people have asked and not answered. Why not? Not all of us can afford a new fancy machine (although I admit it does look extremely useful).

    1. 2 pounds skinless, boneless chicken thighs, cut into 1 inch pieces
      1 cup full fat coconut milk
      2 tablespoons lime juice
      2 tablespoons curry powder
      2 tablespoons ground cumin
      1 teaspoon cayenne pepper

      2 tablespoons vegetable oil
      1 onion, small dice
      4 cloves garlic, roughly chopped
      2 tablespoons fresh ginger, grated
      1 (15 ounce) can diced tomatoes
      ½ cup chicken stock
      2 cups full fat coconut milk
      1 teaspoon tomato paste
      2 teaspoons salt
      Lime juice to taste

      Green Onions to garnish
      Cilantro to garnish
      White Rice for serving

      Combine the chicken, coconut milk, lime juice, and spices in a bowl. Marinate overnight.

      In a large pan over medium heat add the vegetable oil. Stir in onion and cook slowly until the onion and cook until translucent. Add the garlic and ginger and cook until fragrant, about 2-3 minutes more.

      Add the tomatoes to the skillet and cook for 5 minutes. Add the chicken and its marinade to the pan and cook for 5 minutes. Add the chicken stock and bring the mixture to a boil – then lower heat and simmer for 30 minutes. Stir in the coconut milk and tomato paste and continue to simmer until the chicken has cooked through, about 15 minutes, and the sauce is thick.

      Taste, adjust seasoning as needed, add lime juice as needed. Garnish with cilantro and green onions. Serve family style in a large skillet with a side of white rice and plenty of lime wedges

  8. Made this tonight on the stove and this recipe is AMAZING. Well done Gaby! I have been following you on IG for a few months now and this recipe makes me excited to try a few more of yours.

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