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    Home » Chicken and Poultry Recipes » Thai Chicken Curry

    Thai Chicken Curry

    Last updated: Sep 16, 2021 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    In this delicious Thai-style curry, succulent chicken pieces are sautéed in coconut oil, then simmered in a creamy broth of coconut milk, peanut butter, garlic, and ginger.

    This wonderfully flavorful curry is ready in about 30 minutes, and you can double the recipe if you'd like since leftovers are excellent too.

    Thai chicken curry served in a bowl with a spoon.

    My late father-in-law introduced me to this delicious Thai-inspired recipe. He loved Asian food, and always experimented with new 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. I've been making it regularly ever since.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations and substitutions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty Thai chicken curry. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

    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. While jarred minced garlic and ginger are acceptable, it's best in terms of flavor to mince/grate them yourself.

    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.

    Instructions

    It's so easy to make this Thai chicken curry! Scroll down to the recipe card for detailed instructions. The basics are simple:

    Cook the onion in coconut oil. Add the garlic, ginger, and seasonings and briefly cook them too.

    Add the chicken pieces and stir-fry them for a couple of minutes.

    Now, stir in the coconut milk and peanut butter. Make sure to stir the coconut milk well before adding it in.

    Cover and simmer until the chicken is cooked through, about 5 more minutes. Garnish with cilantro and serve.

    A photo collage showing the steps for making a Thai chicken curry.

    Expert tip

    It's really important to mix the coconut milk well before using it. Sometimes I find it easier to pour the milk out of the can into a mixing bowl, then use a hand whisk to mix it thoroughly.

    Frequently asked questions

    What is curry?

    Curry is a dish made with sauce and spices. It can be based on meat, poultry, fish, or vegetables. Curry can be mild or spicy, but it's always heavily spiced. It typically contains a creamy ingredient such as coconut milk, heavy cream, or full-fat yogurt.

    Can I use reduced-fat coconut milk in this recipe?

    I strongly 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, in my opinion, and will frankly ruin this dish.

    What is a good substitute for coconut milk in curry?

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

    Variations and substitutions

    I love this recipe and tend to make the recipe as written. But just in case, here are a few ideas for you for varying the basic recipe:

    • Use boneless skinless chicken thighs instead of breasts. It will be just as good and possibly even better - the meat will be juicier and more succulent.
    • You can replace the peanut butter with almond butter if you wish. 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 also good.

    Serving suggestions

    Thai chicken curry is very good when served over cauliflower rice, which works well to absorb the tasty sauce.

    But usually, I simply 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.

    Storing leftovers

    You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them very gently, covered, in the microwave on 50% power.

    Thai Chicken Curry served in a white bowl with a spoon.

    Related recipes

    • Thai Chicken Salad.
      Thai Chicken Salad
    • Shrimp Curry
      Shrimp Curry
    • Turkey Curry.
      Leftover Turkey Curry
    • Pumpkin Curry Soup
      Pumpkin Curry Soup

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Thai Chicken Curry
    4.98 from 131 votes
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    Thai Chicken Curry with Coconut Milk

    In this very tasty Thai-inspired curry, succulent chicken pieces are simmered in a creamy sauce of coconut milk, peanut butter, garlic, and ginger.
    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: Asian
    Servings: 4 servings
    Calories: 391kcal
    Author: Vered DeLeeuw
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    INGREDIENTS

    • 1 tablespoon coconut oil or avocado oil
    • 1 medium onion chopped (6 oz)
    • 1 teaspoon Diamond Crystal kosher salt
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon minced fresh ginger root
    • 1 tablespoon curry powder (make sure it's fresh)
    • ⅛ teaspoon cayenne pepper
    • 1 ½ lb. boneless skinless chicken breasts cubed
    • ½ cup canned unsweetened full-fat coconut milk (mix it well before using)
    • 2 tablespoons natural creamy peanut 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 kosher salt. Stir-fry until tender, 4-5 minutes.
    • Add the garlic, ginger, curry powder and cayenne. Cook, stirring, until fragrant, about 30 seconds.
    • Add the chicken pieces. Stir-fry them for 2-3 minutes, until mostly opaque and coated with the spices.
    • Add the coconut milk (remember to stir it well before using it) and the peanut butter, stirring to combine.
    • Cover, reduce the heat to medium, and cook until the chicken is cooked through, about 5 more minutes. Garnish with chopped cilantro and serve.

    WATCH THE VIDEO:

    NOTES

    It's really important to mix the coconut milk well before using it. Sometimes I find it easier to pour the milk out of the can into a mixing bowl, then use a hand whisk to mix it thoroughly.

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 0.25recipe | Calories: 391kcal | Carbohydrates: 8g | Protein: 47g | Fat: 18g | Saturated Fat: 10g | Sodium: 897mg | Fiber: 2g | Sugar: 3g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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