Thai Chicken Coconut Curry is one of the most delicious one-pot meals you could make! You’re going to be obsessed.
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.
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! If you love this dish, or are vegetarian check out the curry coconut noodle soup.
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
Ingredients
- 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 ½ 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 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.
Notes
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!Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
Can I use shrimp instead of chicken? How much?
Thank you!
yes, came weight amount but only put them into the curry the last 10 minutes of simmering so they don't overcook
Made this last night and it was outstanding!
If you add potatoes and/or broccoli - at what point do you add them? step 5?
correct - step 5!!
So so yummy and Gaby is dead-on, the more fresh lime the better!
This just combines so many flavors that we love. I think it will be a new favorite!
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).
Chicken is done but sauce is not thickening....what did I do wrong?
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!
What brand was the curry powder that you used on your live?
I think it's called Co-op!
Can use an alternative to coconut milk, not a fan of coconut?
You could use heavy cream but it wouldn't be as flavorful - so for sure add more garlic, ginger and curry
When you say curry, this is the Thai not Indian right? Could I use the red curry?
sure!
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?
totally would still work
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.
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).
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
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.