Thai chicken curry recipe

If you’re a fan of bold flavors and aromatic spices, then you’ll absolutely love this Thai chicken curry recipe. Bursting with the perfect blend of spices and enriched with creamy coconut milk, this dish promises an explosion of taste in every bite.

Whether you’re an avid cook or a complete beginner, this step-by-step guide will help you create a delicious Thai chicken coconut curry that you’ll come back to time and time again.

There are countless reasons to fall for this Thai chicken curry recipe. Firstly, it’s incredibly flavorful, thanks to the combination of tender chicken pieces, creamy coconut milk, and a medley of vibrant spices.

This Chicken curry with coconut milk also offers tremendous health benefits, as it’s packed with proteins and essential nutrients. Plus, the recipe is quite versatile, allowing you to tweak it according to your taste preferences or dietary needs.

Lastly, it’s surprisingly easy to make, ensuring that you can whip up a gourmet meal without having to spend hours in the kitchen.

How to make Thai chicken curry recipe

Ingredients you need

• Chicken Breast, Skinless, Boneless – A staple in many households, chicken breast is the star of this recipe. Opt for skinless and boneless pieces to keep things lean and easy to manage.
• Sea Salt – less processed than table salt and adds a natural, clean taste to the curry.
• Ground Black Pepper – adds just the right amount of spice, enhancing the overall flavor profile of the dish.
• Olive Oil – Used for sautéing the ingredients, olive oil is healthy and adds a subtle richness to the curry.
• Eggplant, Diced – Eggplant soaks up all the curry flavors wonderfully, providing a soft and meaty texture.
• Onion, Minced – Onions add a sweet and savory base to the curry, balancing the rich flavors.
• Minced Garlic – Garlic introduces a strong, aromatic essence, contributing to the dish’s depth.
• Diced Tomatoes – Tomatoes lend a sweet-and-tangy balance, helping to form the curry’s base.
• Curry Paste – This is the cornerstone of any Thai curry, bringing in a burst of exotic flavors with ease.
• Chopped Coriander – Fresh coriander brightens the dish, offering a burst of color and a hint of citrus notes.
• Coconut Milk – Coconut milk makes the curry luxuriously creamy and slightly sweet, which balances the spiciness of the curry paste.

Substitutes

Feel free to tailor this Thai chicken coconut curry recipe with various substitutes:

• For a vegetarian option, you can replace the chicken with tofu or chickpeas.
• If you’re out of coconut milk, almond milk with a touch of coconut extract can stand in.
• Swap eggplants with zucchinis if preferred
• Replace olive oil with avocado oil for a different flavor profile.

Equipment

To make this recipe, you’ll need the following essential kitchen tools:

• Cutting board
• Large pan
• Wooden spoon
• Measuring spoons and cups

Instructions to cook the Thai chicken coconut curry

Preparations

1. Cut the chicken breasts into small chunks.
2. Season with sea salt and ground black pepper.
3. Dice eggplant, chop coriander and mince onion and garlic.

Cooking

1. Heat a large pan with olive oil on medium heat.
2. Sauté the chicken for 2 minutes.
3. Add diced eggplant, minced onion, minced garlic, and chopped coriander with 2 tablespoons of water. Stir and cover with a lid.
4. Cook for 5 minutes.
5. Add diced tomatoes, curry paste, and coconut milk. Stir and bring to a simmer.
6. Cook for an additional 5 minutes on medium-low heat.
7. If you prefer very soft eggplant, cook for 2 more minutes.
8. Remove from heat, garnish with fresh coriander, and serve with rice.

Tips

1. Use Fresh Ingredients: Always try to use fresh onions, garlic, and coriander for a more vibrant flavor.
2. Searing the Chicken: Make sure to sear the chicken pieces just enough to lock in the juices but not to overcook them, as they’ll continue to cook in the sauce.
3. Customize the Heat Level: Adjust the amount of curry paste to control the spiciness of your dish. Use more for a fierier taste, or reduce for a milder curry.

Recipe Variations

1. Vegetarian Thai Curry: Replace chicken with tofu or chickpeas.
2. Spicy Thai Curry: Add fresh chili peppers for extra heat.
3. Seafood Thai Curry: Substitute chicken with shrimp or fish fillets.
4. Nutty Thai Curry: Stir in a spoonful of peanut butter for a nutty twist.

What to serve with

For the perfect meal, pair your Thai chicken curry with these options:

1. Parmesan cauliflower rice
2. Pickled cucumbers in vinegar
3. Nectarine cucumber salad with honey mustard sauce
4. Mashed potato pancakes
5. Roasted potatoes and mushrooms

Frequently Asked Questions

1. Can I make this curry ahead of time? Absolutely! This curry tastes even better the next day, making it perfect for meal prep.
2. Is this recipe gluten-free? Ensure all the ingredients, especially the curry paste, are gluten-free.
3. What kind of rice pairs best with Thai chicken curry? Jasmine rice or basmati rice are excellent choices. Their aromatic qualities complement the rich flavors of the curry perfectly. For a healthier alternative, you can also serve it with brown rice or quinoa.
4. Can I make the curry less spicy? Yes, to make a milder version, simply reduce the amount of curry paste used in the recipe. You can also add more coconut milk to mellow out the spiciness. For an even more subtle flavor, opt for a curry paste labeled “mild.”

Storing and reheating

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, simply warm it up over low heat on the stove, stirring occasionally. For best results, avoid microwaving to retain the rich texture of the curry.

To store in a freezer, allow to cool down and freeze in an airtight container for 1 month.

More chicken recipes you’ll enjoy

• Garlic butter chicken breast
• Crispy sesame chicken
• Jalapeno popper stuffed chicken breast
• Cream of mushroom chicken in a skillet

Serving Size

This Thai chicken curry recipe serves four, but can easily be scaled up or down. Double the ingredients for a larger group, or halve them for a cozy dinner for two. Use the recipe card below to adjust the serving size as needed and calculate the exact measurements for your needs.

Whether you’re looking for a quick weeknight meal or something to impress your dinner guests, this Thai chicken curry recipe is sure to please with its complex flavors and easy preparation. Sharing is caring, so don’t forget to share this recipe with your friends and family! Happy cooking!

Print Recipe Pin Recipe Rate this Recipe

No ratings yet

1x2x3x

Thai chicken curry recipe

Make a delicious Thai chicken curry recipe with bold flavors, aromatic spices, and creamy coconut milk for an unforgettable culinary experience.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time20 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: Chicken curry with coconut milk, thai chicken coconut curry, Thai chicken curry

Servings: 4 people

Calories: 696kcal

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 1 lb chicken breast skinless, boneless
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 medium eggplant diced (1.2 lb)
• 1 small onion minced
• 1 teaspoon minced garlic
• 1 14oz can diced tomatoes
• 3 tablespoons curry paste
• 2 tablespoons chopped coriander
• 1 14oz can coconut milk

Equipment

• cutting board
• sharp knife
• non stick pan
• wooden spoon

Instructions

• Cut chicken in small chunks and season with salt and pepper.
  
• Dice eggplant, mince onion and garlic and chop cilantro.
  
• Heat a large pan with oil on medium heat. Sauté chicken for 2 minutes.
  
• Add diced eggplant, onion, garlic and coriander with 2 tablespoons of water, stir and cover with a lid. Cook for 5 minutes.
  
• Add diced tomato, curry paste and coconut milk. Stir and bring to a simmer. Cook for 5 minutes on medium low heat. If you want eggplant to be very soft, cook for 2 more minutes.
  
• Remove, garnish and serve with rice.

Nutrition

Serving: 1g | Calories: 696kcal | Carbohydrates: 75g | Protein: 40g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 593mg | Potassium: 3837mg | Fiber: 20g | Sugar: 43g | Vitamin A: 3651IU | Vitamin C: 151mg | Calcium: 536mg | Iron: 19mg

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!