Thai Chicken Coconut Curry

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Thai Chicken Coconut Curry is one of the most delicious one-pot meals you could make! You’re going to be obsessed.

Thai Chicken Coconut Curry from (@whatsgabycookin)

Today it’s all about Thai Chicken Coconut Curry because I’ve become obsessed with cooking something once or twice a week and then having access to it for leftovers all week long. This Thai Chicken Coconut Curry is PERFECT for that. 

Thai Chicken Coconut Curry from (@whatsgabycookin)

I serve it up over a bed of rice or quinoa (which I also make in bulk) and extra limes because that really just amps up the flavor! Make it! You won’t be disappointed. 

And because this Thai Chicken Coconut Curry is so versatile, let’s talk about a few different variations before we start cooking!

Thai Chicken Coconut Curry from (@whatsgabycookin)

What’s the different between coconut milk and coconut cream?

Coconut cream is thicker than coconut milk and both would work in this recipe. Be sure NOT to use Cream of Coconut though because that’s typically sweetened and we don’t need sugar in this dish!

What can I use in curry besides rice?

I love serving curry over a bed of white or brown rice, but if that’s not your jam you could use farro, quinoa, kamut or just serve it like a soup with some naan bread on the side.

What’s the best curry powder to use?

Curry powder is the star ingredient in this dish so it’s important to use a great spice blend. I like the McCormick Curry blend and Penzey’s. Both are great. The thing to keep in mind for spices is that they don’t last forever so make sure you’re going through them quickly!

Can I use curry paste in Thai Chicken Coconut Curry?

Depends who you ask but I’ve always used them interchangeably. You might want to go easy on the curry paste and start with half of the amount than if you were using a curry powder.

Can I add vegetables to a curry?

Absolutely! I’ve thrown in some cubed potatoes and broccoli florets before. It’s great with asparagus during the spring season as well. Any vegetable you add to this dish will take on the curry flavor so you’re safe!

Can I use Chicken Breasts instead of Chicken Thighs?

You can if you absolutely must! Here’s why… chicken thigh are way more flavorful than chicken breasts. They also have a high fat content so they are more tender. It’s easier to overcook chicken breasts which makes them not as forgiving as chicken thighs. But bottom line is yes, you can use breasts instead of thighs if you prefer!

Thai Chicken Coconut Curry from (@whatsgabycookin)

Thai Chicken Coconut Curry

4.9 from 16 votes
This super delicious Thai Chicken Coconut Curry is the perfect make at home recipe that you can serve over rice!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Thai
Servings 4 people


  • 2 tablespoons coconut oil
  • 1 onion, small dice
  • 1 red belle pepper, small dice
  • 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


  • Place a large skillet over medium high heat with the coconut oil.
  • Add the onion and red pepper 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, about 10 minutes.
  • 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.

Photo by Matt Armendariz / Food Styling by Adam Pearson /  Recipe from What’s Gaby Cooking


  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.

  9. 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?

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

  10. 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!

  11. 5 stars
    Excellent flavor from this quick and simple recipe! I forgot to grab an onion at the store so I used a large shallot that I had on hand and it worked great. I used spicy curry because we like spicy and it was excellent (and not too spicy).

    1. yes, came weight amount but only put them into the curry the last 10 minutes of simmering so they don’t overcook

    1. I’m personally not a tofu person so I can’t say with any sort of certainty the best method for substitution!

  12. 4 stars
    Hey Gaby! Made this tonight for my fam during this crazy isolation time. It was delicious and ingredients were readily available! Yum

  13. Would it be odd to make this with fish instead of chicken (e.g. do you think the flavors wouldn’t mesh well)?

    1. would be incredible but fish doesn’t take as long to cook just maybe just add it in chunks 10 minutes before the curry is going to be done and let it poach

  14. 5 stars
    This was delicious!! The only changes we made were to add 1 tsp of red thai curry paste and a couple of handfuls of chopped kale. Such a tasty meal that even my 5 yo enjoyed. Thank you

  15. 5 stars
    Hands down one of the best dishes I have ever tasted!!! Everyone in my family loved it, and it was a very straight forward and easy recipe to follow. For the curry I used 2 tsp. of Thai red curry paste and a heaping tbsp of Vindaloo curry. There are so many curries in the world, I’m sure you can make this with a slightly different taste each time. Thanks for sharing the recipe!

  16. 5 stars
    This was great! I loved it, only complaint was it wasn’t spicy, so we kicked it up a bit!

    Congrats on poppy!

  17. 5 stars
    I made this for dinner last night and it was INCREDIBLE! I added sliced carrots at the same time as the onions & bell peppers, and I added broccoli florets at the same time as the stock, coconut milk, tomato paste, etc. It got rave reviews from everyone and I will absolutely be making this again!!

  18. Tried this recipe with shrimp and it was delicious! Curious if I can also substitute w/ chickpeas instead of meat?

  19. 5 stars
    I made this tonight using the recipe from Gaby’s “Mindful Eating”magazine and it tastes delicious but I couldn’t figure out why mine turned out so soupy. I just checked the recipe online and it looks like there is a variance in the chicken stock measurements .. the magazine uses 3/4 cup and the recipe online uses 1/4. If you are using the magazine, you may want to use 1/4 cup.

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