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Thai Chicken Curry with Coconut Milk
5 from 48 votes

Thai Chicken Curry with Coconut Milk

Thai Chicken Curry with Coconut Milk combines cubed chicken breast with a fragrant blend of curry powder, ginger, garlic, and a touch of cayenne for mild heat. It's simmered in creamy full-fat coconut milk enriched with natural peanut butter, resulting in a smooth, slightly spicy sauce. The sautéed onions add sweetness and depth while cilantro garnish provides a fresh herbal note. This curry offers a warming comfort with balanced flavors and a creamy texture, ideal for serving over rice or with flatbreads.

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

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

    Cup of Yum
  1. 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.
  2. Add the garlic, ginger, curry powder, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
  3. Add the chicken pieces. Saute them for 2-3 minutes, stirring often, until they are mostly opaque and coated with the spices.
  4. Add the coconut milk (remember to stir it well before using it) and peanut butter, stirring to combine.
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 391

% 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.