This wonderfully flavorful curry is ready in about 30 minutes, and you can double the recipe if you’d like since the leftovers are excellent. My late father-in-law introduced me to this delicious curry. He loved Asian food and always experimented with new recipes. When he served us this Thai chicken curry, it was so tasty and velvety that I immediately requested the recipe. Sweet and generous as always, he happily gave it to me. I’ve been making it regularly ever since.
Ingredients
Here’s an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
Coconut oil: I use refined oil suitable for high-heat cooking. Avocado oil is another good option. Aromatics: Onions, garlic, and ginger. While jarred minced ginger is delicious, when it comes to garlic, it’s best to mince it yourself. Seasonings: Kosher salt, curry powder, and cayenne pepper. Chicken: Just like in this chicken Stroganoff recipe, I use boneless skinless chicken breasts in this recipe. Boneless skinless chicken thighs work too, and I often use them, as shown in the photo below. Canned coconut milk: Please use full-fat coconut milk. Reduced-fat coconut milk isn’t very good. Peanut butter: I typically use natural, creamy, unsweetened peanut butter. The only ingredients are peanuts and salt. But if all you have is a peanut butter spread that contains sugar, that’s fine, and I sometimes use that, as shown in the photo below. Chopped cilantro: Used primarily for garnish, although it adds a nice layer of flavor.
Variations
Use boneless chicken thighs instead of chicken breasts. It’s just as good and, in fact, even better - thigh meat is juicier and more succulent. You can replace the peanut butter with almond butter. In my experience, peanut butter is tastier, but almond butter works too. If you’re not a fan of cilantro, you can use chopped parsley instead. Basil is another excellent option. Heavy whipping cream is a good substitute for coconut milk.
Thai Chicken Curry Instructions
Expert Tip
It’s very important to mix the coconut milk well before using it. Sometimes I find it easier to pour the milk out of the can into a mixing bowl, then use a hand whisk to mix it thoroughly.
Serving Suggestions
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
Cauliflower rice Mashed cauliflower Hearts of Palm pasta Zucchini noodles Spaghetti squash noodles Shirataki noodles Sauteed spinach Steamed spinach
But usually, I simply serve it in soup bowls with a spoon. It’s a complete and very filling meal, so you don’t need to serve it with any sides, although I sometimes add a side of microwave broccoli or steamed asparagus.
More Curry Recipes
Recipe Card
