Thai Chicken Curry - Healthy Recipes Blog (2024)

In this delicious Thai chicken curry, succulent chicken pieces are sautéed in coconut oil, then simmered in a creamy broth of coconut milk, peanut butter, garlic, and ginger.

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

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:

1. Cook the onion in coconut oil. (Photo 1).
2. Add the garlic, ginger, and seasonings and briefly cook them. (Photo 2).
3. Add the chicken pieces and stir-fry them for a couple of minutes. (Photo 3).
4. Stir in the coconut milk and peanut butter. (Photo 4).
5. Cover and simmer until the chicken is cooked through, about 5 more minutes. (Photo 5).
6. Garnish with cilantro and serve. (Photo 6).

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.

Recipe FAQs

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.

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