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!
Servings: 6 Servings
Ingredients
- 3 tablespoons vegetable oil or coconut oil, divided
- 2½ pounds boneless skinless chicken thighs cut into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon ground pepper white or black pepper
- 2 large yellow onions diced
- 4 to 5 garlic cloves grated or minced
- 1 tablespoon grated fresh ginger
- 3 to 4 tablespoons Thai yellow curry paste
- 1 red bell pepper cut into thin strips
- 1 (14 ounce) can canned coconut cream (full fat, unsweetened)
- 2 cups chicken broth homemade or canned
- 2 tablespoons fish sauce
- ¼ cup fresh lime juice
- 2 tablespoons toasted sesame oil optional
- 2 tablespoons Thai basil leaves torn
- Lime wedges
- salted dry-roasted peanuts for garnish
- Thai basil leaves 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
Sear in batches: Don’t crowd the pan. Browning the chicken in two rounds gives you better color and deeper curry flavor.
Take your time with the onions: Let them soften and caramelize slightly before adding the garlic and Thai curry paste. This step builds real depth.
Use full-fat coconut cream: Thick, unsweetened coconut cream gives the sauce its body and richness. Skip the “lite” versions.
Swap the starch: Serve over jasmine rice or substitute Thai rice noodles.
Storage: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the creamy texture.
Nutrition
Serving: 1serving | Calories: 386kcal | Carbohydrates: 13g | Protein: 39g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 190mg | Sodium: 1574mg | Fiber: 2g | Sugar: 5g
