Best 3 Awesome Thai Chicken Coconut Curry Recipes

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**Experience an Exquisite Culinary Journey with Our Authentic Thai Chicken Coconut Curry Recipes**

Embark on a tantalizing culinary adventure with our carefully curated collection of Thai chicken coconut curry recipes, a symphony of flavors that will transport your taste buds to the vibrant streets of Thailand. Immerse yourself in the aromatic embrace of these rich and creamy curries, where tender chicken mingles with an orchestra of fragrant spices, coconut milk's velvety caress, and the vibrant colors of fresh vegetables. Our diverse selection caters to every palate, from the mildly spiced to the fiercely bold, ensuring an unforgettable culinary experience. Prepare to be captivated by the harmonious blend of sweet, sour, salty, and spicy notes that define Thai cuisine, masterfully balanced to create a symphony of flavors that will leave you craving more. So, gather your ingredients, ignite your culinary passion, and let's embark on a journey to create authentic Thai chicken coconut curry dishes that will tantalize your senses and leave your taste buds dancing with delight.

**Recipes Included:**

1. **Classic Thai Chicken Coconut Curry:** Experience the cornerstone of Thai cuisine with this timeless recipe, where succulent chicken and an array of vegetables bask in a smooth and creamy coconut curry sauce, redolent with the warmth of ginger, lemongrass, and kaffir lime leaves.

2. **Green Thai Chicken Coconut Curry:** Ignite your palate with this vibrant variation, where green chilies lend their fiery touch to a symphony of flavors, tempered by the soothing embrace of coconut milk. Prepare for a sensory explosion as zesty lime leaves and aromatic basil dance on your tongue.

3. **Red Thai Chicken Coconut Curry:** Embrace the bold and fiery side of Thai cuisine with this recipe, where red chilies take center stage, infusing the rich coconut curry sauce with an assertive heat that lingers on the palate, perfectly complemented by the sweetness of coconut milk and the tang of tamarind.

4. **Yellow Thai Chicken Coconut Curry:** Indulge in the sunshine-hued delight of this yellow curry, its mild and approachable flavor profile making it a favorite among those new to Thai cuisine. Turmeric's golden embrace lends a vibrant hue and a subtly earthy note to this harmonious dish.

5. **Massaman Thai Chicken Coconut Curry:** Embark on a culinary journey to Southern Thailand with this rich and complex curry, a tapestry of flavors where roasted peanuts, tender potatoes, and aromatic spices merge seamlessly with coconut milk's creamy embrace. Prepare to be captivated by its harmonious blend of sweet, savory, and nutty notes.

Let's cook with our recipes!

THAI CHICKEN CURRY



Thai Chicken Curry image

Easy Thai chicken curry with coconut milk. With simple ingredients and fast prep, this ONE PAN Thai curry recipe will become an instant fave.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 1/2 pounds boneless skinless chicken breasts (or thighs, or a mix!)
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper (thinly sliced)
1 leek (thinly sliced)
2 cloves garlic (minced)
1/2 teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk ((14 ounces) (do not use light, or the sauce won't thicken properly))
3 tablespoons fresh cilantro (torn)
Prepared brown rice or sourdough for serving

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
  • Melt the coconut oil over medium-high heat in a large, ovenproof skillet. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
  • Reduce the heat to medium-low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened.
  • Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
  • Place the skillet in the oven and bake for 25 minutes. The chicken will be fully cooked when a thermometer inserted in the thickest part of the chicken registers 165 degrees F, and the juices run clear. (Note: Smaller chicken breasts may be done closer to the 15-minute mark.)
  • Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.

Nutrition Facts : ServingSize 1 (of 4), without rice or sourdough, Calories 473 kcal, Carbohydrate 9 g, Protein 39 g, TransFat 1 g, Fiber 1 g, Sugar 3 g, Fat 32 g, SaturatedFat 25 g, Cholesterol 109 mg, UnsaturatedFat 4 g

THAI CHICKEN COCONUT CURRY



Thai Chicken Coconut Curry image

Thai Chicken Coconut Curry - An EASY one-skillet curry that's ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

Provided by Averie Sunshine

Categories     Chicken

Time 30m

Number Of Ingredients 16

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Steps:

  • To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  • Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  • Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  • Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  • Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  • Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Nutrition Facts : Calories 474 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 5 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 445 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

COCONUT CURRY THAI CHICKEN



Coconut Curry Thai Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

  • For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
  • For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
  • Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
  • Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
  • Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
  • SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
  • Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
  • Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
  • Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
  • NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

Tips:

  • For the smoothest curry sauce, blend the shallots, garlic, ginger, and lemongrass until very fine.
  • If you want a spicier curry, add more red curry paste or a chopped chili pepper to the sauce.
  • For a richer flavor, use coconut milk from a can rather than a carton.
  • To make the curry ahead of time, cook the chicken and vegetables according to the recipe, then let cool completely. Store the curry in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When ready to serve, reheat the curry over medium heat until warmed through.

Conclusion:

This easy and delicious Thai chicken coconut curry is the perfect weeknight meal. It's made with simple ingredients that you probably already have on hand, and it can be on the table in under an hour. The curry is creamy and flavorful, with just the right amount of spice. Serve it over rice or noodles, and enjoy!

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