Thai Chicken Curry with Coconut Milk
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
391 kcal
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Course
Main Course
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Cuisine
Asian
Thai Chicken Curry with Coconut Milk
Description
Thai Chicken Curry with Coconut Milk uses boneless, skinless chicken breast cooked in a spiced sauce blending fresh aromatics like garlic and ginger with curry powder and cayenne pepper for subtle warmth. The base of coconut oil and sautéed onions builds a gentle sweetness and depth. Adding full-fat coconut milk and peanut butter creates a creamy, rich sauce that coats the tender chicken cubes. The curry is simmered just long enough to cook the chicken through, preserving juiciness and vibrant flavor. Chopped cilantro garnishes brighten the dish with fresh herbal notes.
The balance of spices and the creamy coconut sauce deliver a mildly spiced curry that is comforting and well-rounded in taste. It is suited for serving with steamed jasmine rice or flatbreads to soak up the sauce. The recipe's reliance on pantry staples and simple techniques make it approachable for home cooks.
Careful mixing of the canned coconut milk before use ensures consistent texture and flavor, and the use of natural peanut butter adds subtle richness and body. The recipe suggests substituting parsley or basil for cilantro if preferred and notes storing leftover curry refrigerated for up to four days with gentle reheating advised. Full-fat coconut milk is recommended to maintain creaminess and taste; lighter versions are less effective.
Ingredients
- 1 tablespoon coconut oil or avocado oil
- 1 onion chopped; 6 ounces, medium
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 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 breast 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
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
- Mix canned coconut milk well before use to avoid separation of fat and liquid.
- Substitute parsley or basil for cilantro if preferred for garnish.
- Use full-fat coconut milk for best flavor and creaminess; reduced-fat coconut milk is not recommended.
- Leftover curry can be refrigerated in an airtight container for 3 to 4 days and reheated gently at half power in a microwave.
- Freezing leftovers is not recommended as it can affect texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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