Thai Chicken Curry Recipe

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

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 330kcal

1 tablespoon avocado oil
1 onion medium, chopped, 6 ounces
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
1 tablespoon garlic minced
1 tablespoon ginger minced
1 tablespoon curry powder
1 tablespoon red curry paste
1.5 pounds chicken breasts cubed
½ cup canned coconut milk full-fat
2 tablespoons powdered peanut butter OK to substitute creamy peanut butter
2 tablespoons cilantro chopped

Heat the oil in a large, deep saucepan over medium-high heat. Add the onion and kosher salt. Sauté until tender, for about 4-5 minutes. Reduce the heat to medium if the fan becomes too hot. You can add a tablespoon of water to the bottom of the pan if it becomes too dry.
1 tablespoon avocado oil, 1 onion, 1 teaspoon Diamond Crystal kosher salt
Add the garlic, ginger, curry powder, and red curry paste. Cook, stirring, until fragrant, about 30 seconds.
1 tablespoon garlic, 1 tablespoon ginger, 1 tablespoon curry powder, 1 tablespoon red curry paste
Add the chicken pieces. Sauté them for 2-3 minutes, stirring often, until they are mostly opaque and coated with the spices.
1.5 pounds chicken breasts
Stir in the coconut milk and powdered peanut butter. If substituting creamy peanut butter, stir patiently until fully combined.
½ cup canned coconut milk, 2 tablespoons powdered peanut butter
Cover, reduce the heat to medium-low, and cook until the chicken is cooked through, for about 5 more minutes.
Garnish with chopped cilantro and serve.
2 tablespoons cilantro

Seasonings, especially salt, are guidelines. Adjust to taste.
This recipe makes 4 servings when served with rice (or cauliflower rice), or two servings when served alone.
If you're not a fan of cilantro, you can use chopped parsley instead. Basil is another delicious option.
Heavy whipping cream is a good substitute for coconut milk.
If your canned coconut milk has a thick fat layer on the top, it's important to mix it well before using. The easiest way to do that is to pour the milk out of the can into a mixing bowl and use a hand whisk to mix it thoroughly.
Please use full-fat canned coconut milk. It imparts so much flavor and creaminess. Reduced-fat coconut milk is not very tasty and won't work in this recipe.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. I don't recommend freezing the leftovers.