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.
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? Succulent chicken pieces are sautéed in fragrant coconut oil. Then they are simmered in a delicious, creamy, mildly spicy sauce of coconut milk, peanut or almond butter, garlic, and ginger.
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.
Thai Chicken Curry
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
