Thai Chicken Curry
Print Add to Collection

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.
Course Main Course
Cuisine Asian
Keyword chicken, curry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 334kcal
Author Vered DeLeeuw


  • 1 tablespoon coconut oil
  • 1 large onion, chopped (8oz)*
  • 1 teaspoon Diamond Crystal 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.


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


Calories: 334kcal | Carbohydrates: 9.6g | Protein: 35.8g | Fat: 16.8g | Saturated Fat: 9g | Sodium: 718mg | Fiber: 2.6g | Sugar: 1g