Thai Chicken Coconut Curry

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

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

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)

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.

Thai Chicken Coconut Curry

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By:
Gaby Dalkin
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0
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Ingredients

  • 2 tablespoons coconut oil
  • 1 onion roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 tablespoons fresh ginger grated
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1 inch pieces
  • 2 tablespoons curry powder
  • 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

  • Place a large skillet over medium high heat with the coconut oil.
  • Add the onion and sauté until fragrant, about 5 minutes.
  • Add the garlic and ginger and sauté for 30 seconds more.
  • Add the chicken and curry powder and sauté until the chicken starts to turn golden brown.
  • Add the diced tomatoes, chicken stock, coconut milk, tomato paste and salt and bring to a boil and reduce to a simmer to continue cooking until the chicken is fully cooked and the liquid thickens up.
  • Taste, adjust seasoning as needed, add lime juice to season and serve over rice with cilantro and green onions and extra lime wedges.
Thai Chicken Coconut Curry: Chef Vision

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

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32 comments

  1. Heather Christo

    YES- I am obsessed! I love chicken curry and this looks so good!

  2. Mary Frances

    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!

  3. Sommer @aspicyperspective

    This curry looks fantastic! I can’t wait to try soon!

  4. Alison

    Can’t wait to try it. Hope I can figure out how to make it without that kitchen gadget!!

  5. Simone

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

  6. Lisa A

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

    Thanks for sharing!

  7. Marlene

    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!

  8. Monika

    I think a Cook&Prep is the perfect thing for Mother’s Day!

  9. Julie | Table for Two

    That Cook&Prep looks amazing! I’m going to need to check it out!

  10. David

    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.

  11. Erin

    can you provide cooking times for those of us without the prep and cook?

  12. Des

    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.

  13. Gabrielle

    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).

    • Gaby

      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

  14. Aubrey

    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.

  15. Tracy

    I notice that the recipe calls for full fat coconut milk. My husband is on a heart-healthy diet, and I’m wondering if low fat coconut milk would work? I know it wouldn’t be as creamy and rich, but would it be worth making, do you think?

  16. Shawn

    When you say curry, this is the Thai not Indian right? Could I use the red curry?

    • Gaby

      You could use heavy cream but it wouldn’t be as flavorful – so for sure add more garlic, ginger and curry

  17. Michelle Andraos Calhoun

    THIS WAS SO GOOD! Got inspired after your live.. I just added a bit of fish sauce.. I FREAKING LOVE ALL YOUR RECIPES! you are my go to for recipes!