Thai Chicken Curry

thai chicken curry

I love this Thai chicken curry. It’s so easy to make, and so so good! Succulent chicken pieces are sautéed in fragrant coconut oil and flavored with a delicious, creamy, mildly spicy sauce of coconut milk, peanut or almond butter, garlic and ginger. Do use the full-fat coconut milk in this recipe – it imparts so much flavor and creaminess, and coconut fat is very healthy.

Thai Chicken Curry
Prep and Cool time
Cook time
Total time
Recipe type: Entree, Gluten Free, Low Carb, Primal/Paleo
Yield: 4 servings
  • 1 tablespoon coconut oil
  • 1 large onion, chopped (8oz)
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon curry powder
  • ⅛ teaspoon cayenne pepper
  • 1½ lb. boneless, skinless chicken breast, cubed
  • ½ cup Thai Kitchen full-fat coconut milk (unsweetened)
  • 2 tablespoons natural creamy peanut butter (or almond butter)
  • 2 tablespoons chopped cilantro for garnish
  1. Heat the coconut oil in a large, deep skillet over medium-high heat, about 2 minutes.
  2. Add the onion and ½ teaspoon kosher salt. Stir-fry 4-5 minutes, until tender.
  3. Add the garlic, ginger, the remaining ½ teaspoon kosher salt, the curry powder and the cayenne. Cook, stirring, 1 minute.
  4. Add the chicken pieces. Stir-fry 2-3 minutes, until opaque and coated with the spices.
  5. Add the coconut milk (remember to shake the can well before opening) and the peanut/almond butter, stirring to combine. Cover, reduce heat to medium, and cook until chicken is cooked through, about 5 more minutes. Garnish with chopped cilantro and serve.
The onion can be successfully replaced by 1 teaspoon onion powder, added with the rest of the spices.
Nutrition Per Serving
Serving size: ¼ recipe; Calories: 334; Fat: 16.8g; Saturated fat: 9g; Carbohydrates: 9.6g; Sugar: 1g; Sodium: 718mg; Fiber: 2.6g; Protein: 35.8g

thai chicken curry

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