Thai Chicken Curry

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 curry, it was so good, so tasty and velvety, that I immediately requested the recipe.

The ingredients needed to make this recipe

Here are the ingredients you’ll need to make this tasty curry:

1. Coconut oil
2. Aromatics: onions, garlic, and ginger
3. Salt, curry powder and cayenne pepper
4. Boneless skinless chicken breasts
5. Canned coconut milk
6. Natural creamy peanut butter
7. Chopped cilantro for garnish

How do you 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. Saute chicken pieces in fragrant, aromatics-infused coconut oil.
2. Then simmer the chicken in a delicious, creamy, mildly spicy sauce of coconut milk and peanut butter.

Can I use low-fat coconut milk?

I recommend that you use full-fat coconut milk in this recipe. It imparts so much flavor and creaminess. And research shows that coconut fat is actually quite healthy. Reduced fat coconut milk is not very tasty, and will ruin this dish.

How to serve Thai chicken curry?

I sometimes serve this Thai chicken curry 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 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) or chicken.

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4.99 from 55 votes

Thai Chicken Curry

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.<

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian

Keyword: chicken, curry

Servings: 4 servings

Calories: 334kcal

Author: Vered DeLeeuw

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

NOTES

*The onion can be successfully replaced with 1 teaspoon onion powder, added with the rest of the spices.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes.

Nutrition Facts

Thai Chicken Curry

Amount Per Serving

Calories 334 Calories from Fat 151

% Daily Value*

Total Fat 16.8g 26%

Saturated Fat 9g 45%

Sodium 718mg 30%

Total Carbohydrates 9.6g 3%

Dietary Fiber 2.6g 10%

Sugars 1g

Protein 35.8g 72%

* Percent Daily Values are based on a 2000 calorie diet.

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