In this delicious Thai chicken curry, succulent chicken pieces are simmered in a creamy, spicy broth of coconut milk, peanut butter, garlic, and ginger.
My late father-in-law 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 now become a wonderful way to remember him every year on his birthday.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Aromatics: Onions, garlic, ginger, curry powder, and red curry paste.
- Chicken: Just like in this chicken Stroganoff recipe, I use boneless, skinless chicken breasts.
- 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.
- Powdered peanut butter: I typically use PB2.
- Chopped cilantro: Used mostly for garnish, although it also adds a layer of fresh, peppery flavor.
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 aromatics and briefly cook them.
Add the chicken pieces and stir-fry them for a couple of minutes, then stir in the coconut milk and powdered 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 no emulsifiers and, as a result, has a thick fat layer on the top, it's important to mix it well. The best way to do that is to pour the milk from 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.
Adding Red Curry Paste
In a previous version of this recipe, I didn't add red curry paste and used a pinch of cayenne pepper. Both versions are delicious, but I prefer the new one. The red curry paste adds flavor, warmth, and beautiful color. Cayenne merely adds heat, while the paste adds layers of flavor.
See the photo below - that's the previous version, made without the paste. If nothing else, the paste certainly enhances the appearance of the curry! But it also subtly enhances its flavor.
Recipe FAQs
Yes. I use PB2 because it's easier to mix into the sauce, and it gives me that peanut butter flavor that I need, but using real peanut butter is fine.
Yes. Boneless, skinless chicken thighs work well in this recipe, and I often use them.
If you're not a fan of cilantro, you can use chopped parsley. Basil is another delicious option.
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 sometimes 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
- Sauteed spinach
But usually, I simply serve it in soup bowls with a spoon, as shown in the photo below.
Recipe Card
Thai Chicken Curry Recipe
Video
Ingredients
- 1 tablespoon avocado oil
- 1 onion - medium, 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 - minced
- 1 tablespoon curry powder
- 1 tablespoon red curry paste
- 1.5 pounds chicken breasts - cubed
- ½ cup canned coconut milk - full-fat
- 2 tablespoons PB2
- 2 tablespoons cilantro - chopped
Instructions
- Heat the oil in a large, deep saucepan over medium-high heat. Add the onion and kosher salt. Sauté until tender, for about 4-5 minutes. Reduce the heat to medium if the fan becomes too hot. You can add a tablespoon of water to the bottom of the pan if it becomes too dry.
- Add the garlic, ginger, curry powder, and red curry paste. Cook, stirring, until fragrant, about 30 seconds.
- Add the chicken pieces. Sauté them for 2-3 minutes, stirring often, until they are mostly opaque and coated with the spices.
- Add the coconut milk and PB2, stirring to combine.
- Cover, reduce the heat to medium-low, and cook until the chicken is cooked through, for about 5 more minutes.
- Garnish with chopped cilantro and serve.
Notes
- This recipe makes 4 servings when served with rice (or cauliflower rice), or two servings when served alone.
- 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. The easiest way to do that is 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
Save this Recipe!
We'll email this recipe to you, so you can come back to it later!
We will also add you to our weekly newsletter. Unsubscribe anytime. See healthyrecipesblogs.com/privacy/ to learn how we use your email.
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.
Dina says
Good start, but I added some rice vinegar and soy sauce and some fish sauce to amp up the flavor. I also added baby corn and bamboo shoots.
Vered DeLeeuw says
Yum!
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!