Go Back
–+ servings
overhead view of a serving of Thai coconut chicken Curry on rice

Thai Coconut Chicken Curry

Coconut cream adds a rich, wonderful flavor to our yellow Thai coconut chicken curry dinner. This flavorful curry dish is made in just one pot in a quick 30 minutes and is as good as your favorite Asian restaurant!
5 from 6 votes
Print Pin Save
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 386kcal
Author: Pat Nyswonger

Ingredients

  • 3 tablespoons coconut or vegetable oil divided
  • 2-½ pounds boneless skinless-boneless chicken thighs cut into 1-inch pieces
  • ½ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2 large yellow onions diced
  • 4-5 garlic cloves grated or minced
  • 1 tablespoon grated fresh ginger
  • 3-4 tablespoons Thai yellow curry paste
  • 1 red bell pepper cut into thin strips
  • 1 can 14.5 oz. coconut cream, full fat, unsweetened
  • 2 cups chicken broth homemade or canned
  • 2 tablespoons fish sauce
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons toasted sesame oil optional
  • 2 tablespoons torn Thai basil leaves
  • Lime wedges
  • Chopped roasted peanuts for garnish
  • Thai basil sprigs for garnish

Instructions

  • In a large skillet, heat the oil over medium-high.  Add half of the chicken, sprinkle with salt/pepper and sauté for 4-5 minutes until lightly browned.  Transfer to a plate and repeat with the remaining chicken.
  • Reduce the heat to medium-low, add the remaining oil and onions.  Cook for 4-5 minutes, stirring frequently, until they are translucent; add the garlic, ginger, Thai yellow curry paste.  Cook for 1 minute.  Stir in the reserved chicken and the red bell pepper, cook for 1-2 minutes. stirring to coat the chicken.
  • Pour in the coconut cream, the chicken broth and fish sauce, stirring to combine.  
  • Reduce the heat to low and simmer for 15 minutes until the chicken is tender.  
  • Remove from the heat and stir in the lime juice, toasted sesame oil and the torn bits of Thai basil.
  • Serve:  Serve over hot Jasmine rice and garnished with chopped peanuts and lime wedges.

Notes

  • Rice can be substituted with Thai rice noodles
  • A variety of vegetables such as snow peas, baby corn, or carrot slices are good choices for this dish.
  • Leftovers will keep stored in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 386kcal | Carbohydrates: 13g | Protein: 39g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 190mg | Sodium: 1574mg | Fiber: 2g | Sugar: 5g