Thai Coconut Chicken Curry Recipe

Name: Thai Coconut Chicken Curry Recipe
Prep time: 5 min
Cook time: 44 min
Total time: 49 min
Yield: 4 servings
Ingredients: 2 large boneless skinless chicken breasts; 2 Tbsp. grapeseed or vegetable oil; salt and pepper; 2 Tbsp. curry paste; 1 14oz can unsweetened coconut milk; 2 Tbsp. fish sauce; 1 Tbsp. palm or brown sugar; 2 Tbsp. fresh lime juice

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
49 mins
Servings
4 servings
Calories
385 kcal
Course
Main Course
Cuisine
Thai

Thai Coconut Chicken Curry Recipe

Farrah Baldwin

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When I need a quick and flavorful dinner, this Thai Coconut Chicken Curry never disappoints. It’s rich, creamy, and with four easy cooking methods, it fits perfectly into our weeknight routine.

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Ingredients

Servings

2 large boneless skinless chicken breasts
2 Tbsp. grapeseed or vegetable oil
salt and pepper
2 Tbsp. curry paste green, red, or yellow
1 14oz can unsweetened coconut milk
2 Tbsp. fish sauce
1 Tbsp. palm or brown sugar
2 Tbsp. fresh lime juice or wedges for serving

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Instructions

"Standard" Directions

Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust the chicken with salt and pepper, then brown for 1-2 minutes per side in the oil, working in batches. Set the chicken aside.
Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
Return the chicken pieces to the Dutch oven, cover them, and place them in the oven. Bake for 45-55 minutes, or until the chicken internal temperature is 165 degrees F.
Stir in the lime juice and serve with rice, noodles, or naan bread.

Notes

To store Thai Chicken Curry leftovers, let them cool completely, then transfer them to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.
To reheat, warm it on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between, until hot.

Nutrition Information

Show Details

Serving 1serving Calories 385kcal (19%) Carbohydrates 10g (3%) Protein 15g (30%) Fat 33g (51%) Saturated Fat 22g (110%) Polyunsaturated Fat 6g Monounsaturated Fat 3g Trans Fat 0.01g Cholesterol 36mg (12%) Sodium 668mg (28%) Potassium 502mg (14%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1185IU (24%) Vitamin C 6mg (7%) Calcium 33mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 385 kcal

% Daily Value*

Serving	1serving
Calories	385kcal	19%
Carbohydrates	10g	3%
Protein	15g	30%
Fat	33g	51%
Saturated Fat	22g	110%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	3g	15%
Trans Fat	0.01g	1%
Cholesterol	36mg	12%
Sodium	668mg	28%
Potassium	502mg	11%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	1185IU	24%
Vitamin C	6mg	7%
Calcium	33mg	3%
Iron	2mg	11%