Thai Chicken Curry with Coconut Milk

Name: Thai Chicken Curry with Coconut Milk
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 medium onion; 1 teaspoon Diamond Crystal kosher salt; 1 tablespoon garlic; 1 tablespoon ginger root; 1 tablespoon curry powder; ⅛ teaspoon cayenne pepper; 1 ½ pound chicken breasts; ½ cup coconut milk; 2 tablespoons peanut butter; 2 tablespoons cilantro

User Reviews

5.0

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
391 kcal
Course
Main Course
Cuisine
Asian

Thai Chicken Curry with Coconut Milk

Winston Campbell

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

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Ingredients

Servings

1 tablespoon coconut oil or avocado oil
1 medium onion 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 root minced
1 tablespoon curry powder make sure it's fresh
⅛ teaspoon cayenne pepper
1 ½ pound chicken breasts boneless, skinless, cubed
½ cup coconut milk canned, unsweetened, full-fat; mix it well before using
2 tablespoons peanut butter natural, creamy
2 tablespoons cilantro chopped, for garnish

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Instructions

Heat the coconut oil in a large, deep saucepan over medium-high heat. Add the onion and kosher salt. Saute until tender, for about 4-5 minutes.
Add the garlic, ginger, curry powder, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
Add the chicken pieces. Saute them for 2-3 minutes, stirring often, until they are mostly opaque and coated with the spices.
Add the coconut milk (remember to stir it well before using it) and peanut butter, stirring to combine.
Cover, reduce the heat to medium, and cook until the chicken is cooked through, for about 5 more minutes. Garnish with chopped cilantro and serve.

Notes

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 it. Sometimes, I find it easier 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.

Nutrition Information

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Serving 0.25recipe Calories 391kcal (20%) Carbohydrates 8g (3%) Protein 47g (94%) Fat 18g (28%) Saturated Fat 10g (50%) Sodium 897mg (37%) Fiber 2g (8%) Sugar 3g (6%)