Thai Chicken Curry with Coconut Milk

Jump to Recipe

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.

Thai chicken curry is served in a white bowl with a spoon.

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 delicious and velvety 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 him.

Ingredients

The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.

Aromatics: Onions, garlic, and ginger. While jarred minced ginger is delicious, when it comes to garlic, it's best to mince it yourself.
Chicken: Just like in this chicken Stroganoff recipe, I use boneless skinless chicken breasts in this recipe. 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.
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.
Chopped cilantro: Used mostly for garnish, although it adds a nice layer of flavor.

Variations

Use boneless chicken thighs instead of chicken breasts. It's just as good and, in fact, even better - thigh meat is juicier and more succulent.
You can replace the peanut butter with almond butter. In my experience, peanut butter is tastier, but almond butter works too.
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.

Instructions

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:

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.

Expert Tip

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.

Recipe FAQs

Can I use ginger powder?

Please don't. The ginger is an integral part of this curry's flavor, and you really should use fresh ginger, not powdered.

Can I use reduced-fat coconut milk?

I strongly recommend using full-fat coconut milk in this recipe. It imparts so much flavor and creaminess. Reduced-fat coconut milk is not very tasty and won't work in this recipe.

What is a good substitute for coconut milk?

You can use heavy cream. The flavor profile will be somewhat different, and the curry will not be as thick. But it will still be very good.

Serving Suggestions

I like to serve this curry on top of something that would absorb the sauce, such as:

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.

Storing Leftovers

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.