In this delicious Thai chicken curry, succulent chicken pieces are sautéed in coconut oil and then simmered in a creamy broth of coconut milk, peanut butter, garlic, and ginger. This flavorful curry is ready in about 30 minutes.
My late father-in-law, Yoav, introduced me to this delicious curry. He loved Asian food and always experimented with new recipes. When he served us this curry, it was so velvety and flavorful that I immediately requested the recipe. Sweet and generous, he happily shared it. I've been making it regularly ever since, and it has become a wonderful way to remember Yoav.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Aromatics: Onions, garlic, and ginger.
- Chicken: Just like in this chicken Stroganoff recipe, I use boneless, skinless chicken breasts. Boneless, skinless chicken thighs work too, and I often use them, as shown in the photo below.
- Canned coconut milk: Please use full-fat coconut milk. Reduced-fat coconut milk isn't very good. Heavy whipping cream is a good substitute for coconut milk.
- Peanut butter: I typically use natural, creamy, unsweetened peanut butter. The only ingredients are peanuts and salt. But if all you have is a peanut butter spread that contains sugar, that's fine, and I sometimes use that, as shown in the photo above. You can replace the peanut butter with almond butter.
- Chopped cilantro: Used mostly for garnish, although it adds a nice layer of flavor. If you're not a fan of cilantro, you can use chopped parsley instead. Basil is another delicious option.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the onion in coconut oil. Add the garlic, ginger, and seasonings and briefly cook them.
Add the chicken pieces and stir-fry them for a couple of minutes, then stir in the coconut milk and peanut butter.
Cover and simmer until the chicken is cooked through, for about 5 more minutes. Garnish with cilantro and serve.
This was soo good and flavorful! Definitely making it again! This was the second recipe of yours I’ve made (have also made the baked chicken wings) and they’ve both been great. Thank you!
Kacie
Read more comments
This was soo good and flavorful! Definitely making it again! This was the second recipe of yours I’ve made (have also made the Recipe Tips
Mix the Coconut Milk
If your canned coconut milk has a thick fat layer on the top, it's important to mix it well before using it. Sometimes, I find it easier to pour the milk out of the can into a mixing bowl and use a hand whisk to mix it thoroughly, as shown in the photo below.
Aromatics are Important
Just like in any curry recipe, using fresh aromatics (onions, garlic, and ginger) is a must. Please don't attempt to replace them with powdered versions.
Storage Tips
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Serving Suggestions
I like to serve this curry on top of something that would absorb the sauce, such as:
- Cauliflower rice
- Mashed cauliflower
- Hearts of Palm pasta
- Zucchini noodles
- Spaghetti squash noodles
- Shirataki noodles
- Sauteed spinach
But usually, I simply serve it in soup bowls with a spoon. It's a complete and very filling meal, so you don't need to serve it with any sides, although I sometimes add a side of microwave broccoli or steamed asparagus.
Recipe Card
Thai Chicken Curry with Coconut Milk
Video
Ingredients
- 1 tablespoon coconut oil - or avocado oil
- 1 medium onion - chopped; 6 ounces
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- 1 tablespoon garlic - minced
- 1 tablespoon ginger root - minced
- 1 tablespoon curry powder - make sure it's fresh
- ⅛ teaspoon cayenne pepper
- 1 ½ pound chicken breasts - boneless, skinless, cubed
- ½ cup coconut milk - canned, unsweetened, full-fat; mix it well before using
- 2 tablespoons peanut butter - natural, creamy
- 2 tablespoons cilantro - chopped, for garnish
Instructions
- Heat the coconut oil in a large, deep saucepan over medium-high heat. Add the onion and kosher salt. Saute until tender, for about 4-5 minutes.
- Add the garlic, ginger, curry powder, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
- Add the chicken pieces. Saute them for 2-3 minutes, stirring often, until they are mostly opaque and coated with the spices.
- Add the coconut milk (remember to stir it well before using it) and peanut butter, stirring to combine.
- Cover, reduce the heat to medium, and cook until the chicken is cooked through, for about 5 more minutes. Garnish with chopped cilantro and serve.
Notes
- If you're not a fan of cilantro, you can use chopped parsley instead. Basil is another delicious option.
- Heavy whipping cream is a good substitute for coconut milk.
- If your canned coconut milk has a thick fat layer on the top, it's important to mix it well before using it. Sometimes, I find it easier to pour the milk out of the can into a mixing bowl and use a hand whisk to mix it thoroughly.
- Please use full-fat canned coconut milk. It imparts so much flavor and creaminess. Reduced-fat coconut milk is not very tasty and won't work in this recipe.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Fiona Hobbs says
This recipe was a great success with our family. easy to make and l didn't even need to adjust the flavour - perfect and delicious, thank you!
Vered DeLeeuw says
Glad you liked it, Fiona! Thanks for the review.
Grace says
Excellent and easy! I didn’t have some of the ingredients but it still tasted really good and was quick/easy to make.
Vered DeLeeuw says
Wonderful, Grace! I'm so glad you enjoyed this curry.
Tammy Beery says
I made it for the first time tonight and my husband and I LOVED it.
Thank you!
Vered DeLeeuw says
Yay! I'm so glad you liked this curry, Tammy! Thanks for the comment.
Kacie says
This was soo good and flavorful! Definitely making it again! This was the second recipe of yours I’ve made (have also made the baked chicken wings) and they’ve both been great. Thank you!
Vered DeLeeuw says
You're very welcome, Kacie!