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Coconut Chicken Curry

Course: Dinner
Cuisine: Thai
Servings: 4 Servings
Author: Gaby


  • 2 tablespoons olive oil
  • 1 onion thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 pound baby eggplant cut into quarters
  • 1 cup yukon gold potatoes cut into 1/2 inch cubes
  • 3 cloves garlic roughly chopped
  • ¾ pound chicken breasts cut into 1/2 inch pieces
  • 2 tablespoons curry powder
  • 1 1/2 cups coconut milk
  • 2 tablespoons soy sauce
  • salt to taste
  • 1 lime juiced
  • basil to garnish
  • serve with rice quinoa, farro or any other grain.


  • In a large pot, heat the olive oil over medium high heat. Add the sliced onion to the oil and sauté for 2 minutes before add in the red pepper flakes, baby eggplant and potatoes. Sauté everything together for 3-4 minutes and then add the garlic. Stir to combine until the garlic is fragrant and then add the raw chicken breasts. Sauté the chicken for a few minutes.
  • Add the curry powder and coconut milk. The liquid should cover all of the ingredients, if it doesn't add 1 cup of water at a time, until all the ingredients are covered, and bring to a boil. Reduce the heat to medium and let the mixture simmer for 20-30 minutes until the potatoes and the chicken are fully cooked.
  • After the chicken and potatoes are fully cooked, add the soy sauce and remove from the heat. Taste and season with salt if needed and the juice of 1 lime. Toss in a few fresh basil leaves and stir to combine. Let the flavors develop for another 5 minutes before serving over rice or quinoa.