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 recipe. He loved Asian food, and always experimented with new Asian-style recipes.
When he served us this curry, it was so good, so tasty and velvety, that I immediately requested the recipe. Sweet and generous as always, he happily gave it to me.
The ingredients needed to make this recipe
Here are the ingredients you’ll need to make this tasty Thai chicken curry (the exact measurements are included in the recipe card below):
Coconut oil: I use refined oil, which is suitable for high-heat cooking. Avocado oil is another good option.
Aromatics: Onions, garlic, and ginger. I make life easy by chopping the onions in the food processor and using jarred minced garlic and ginger.
Seasonings: Kosher salt, curry powder, and cayenne pepper. If using fine salt, you should reduce the amount you use, or the dish could end up too salty
Chicken: I use boneless skinless chicken breasts in this recipe. I believe that boneless skinless chicken thighs should work too.
Canned coconut milk: Please use full-fat, not reduced-fat. The reduced-fat isn’t very good, in my opinion.
Peanut butter: I use natural, creamy, and unsweetened peanut butter. The only ingredients are peanuts and salt.
Chopped cilantro: Used mostly for garnish, although it also adds a nice layer of flavor.
How to make Thai chicken curry
It’s so easy to make and so very good! Scroll down to the recipe card for the detailed instructions. The basics are simple:
1. Cook the onion in coconut oil. Add the garlic, ginger and seasonings and briefly cook them too.
2. Add the chicken pieces and stir-fry for a couple of minutes.
3. Now stir in the well-stirred coconut milk and the peanut butter.
4. Cover and simmer until the chicken is cooked through, about 5 more minutes. Garnish with cilantro and serve.
Can I use reduced-fat coconut milk?
I recommend that you use full-fat coconut milk in this recipe. It imparts so much flavor and creaminess. Reduced-fat coconut milk is not very tasty and will frankly ruin this dish.
How to serve it
I sometimes serve this saucy dish on a bed of cauliflower rice. The cauliflower rice works well to absorb the yummy sauce. But usually, I just serve it in soup bowls with a spoon. It’s a complete meal and very filling, so you don’t really need to serve it with any sides.
What about leftovers?
You can keep leftovers of this Thai chicken curry in the fridge, in an airtight container, for about 3 days. Reheat them very gently, covered, in the microwave on 50% power.
Other curry recipes that you might enjoy
If you like shrimp, another very good curry recipe is this recipe for coconut shrimp curry. It’s wonderful! And this leftover turkey curry is a great way to use up leftover cooked turkey (especially turkey breast).
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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.