In this very tasty Thai chicken curry, succulent chicken pieces are sautéed in coconut oil, then simmered in a creamy sauce of coconut milk, peanut butter, garlic and ginger.
My late father in law introduced me to this delicious Thai chicken curry. He loved Asian food, and always experimented with new Asian inspired recipes.
When he served us this Thai chicken curry, it was so good, so tasty and velvety, that I immediately requested the recipe.
I make this Thai chicken curry often. It’s so easy to make, and so very good! Succulent chicken pieces are sautéed in fragrant coconut oil. Then they are simmered in a delicious, creamy, mildly spicy sauce of coconut milk, peanut or almond butter, garlic and ginger.
Do use full-fat coconut milk in this recipe. It imparts so much flavor and creaminess, and coconut fat is very healthy. Reduced fat coconut milk is not very tasty, and will ruin this dish.
I sometimes serve this Thai chicken curry on cauliflower rice. But usually I just serve it in soup bowls with a spoon.
If you like shrimp, another super tasty curry recipe is this recipe for coconut shrimp curry. It’s wonderful!
Thai Chicken Curry
- 1 tablespoon coconut oil
- 1 large onion, chopped (8oz)*
- 1 teaspoon kosher salt or 1/2 teaspoon sea salt, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon curry powder (make sure it's fresh)
- 1/8 teaspoon cayenne pepper
- 1 1/2 lb. boneless skinless chicken breasts, cubed
- 1/2 cup canned unsweetened full-fat coconut milk
- 2 tablespoons natural creamy peanut butter (or almond butter)
- 2 tablespoons chopped cilantro for garnish
- Heat the coconut oil in a large, deep saucepan over medium-high heat, about 2 minutes.
- Add the onion and 1/2 teaspoon kosher salt. Stir-fry 4-5 minutes, until tender.
- Add the garlic, ginger, the remaining 1/2 teaspoon kosher salt, the curry powder and the cayenne. Cook, stirring, 1 minute.
- Add the chicken pieces. Stir-fry 2-3 minutes, until opaque and coated with the spices.
- 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.