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This stew-like Thai Coconut Curry Chicken is loaded with chunks of potato, lean chicken, carrots, onion, red bell pepper all simmered in a rich exotic tasting coconut curry sauce.   An easy chicken dinner to make any night of the week!

This Thai Coconut Curry Chicken has an incredible combo of flavors.  The sauce is silky smooth with just a hint of heat.  Not enough to make you work up a sweat – but just enough to let you know your taste buds are alive and well.   

COCONUT CURRY CHICKEN RECIPE

  • Coconut oil (you can use peanut or canola if that’s what you have on hand)
  • Red curry paste (you should be able to find this in the Asian section at your grocery store)
  • Curry powder
  • Fresh ginger
  • Chicken breasts
  • Potatoes
  • Carrots
  • Red bell pepper
  • Small onion
  • Canned coconut milk (2 cans full fat or 1 fat and 1 low fat)

HOW TO MAKE COCONUT CURRY CHICKEN

  1. Heat the oil in a large skillet or a wok.
  2. Add the red curry paste and curry powder and stir fry over high heat for about one minute.
  3. Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry until the chicken turns golden brown.
  4. Add the coconut milk and bring to a boil.
  5. Reduce the heat to a simmer and cook for about 30-40 minutes or until the potatoes are tender and the sauce is rich and thick.
  6. Garnish with toasted cashews or chopped cilantro

 

If you like this recipe, you might also like these Coconut Curry Scalloped Sweet Potatoes

 

Thai Coconut Curry Chicken
Yield: 4 to 6 servings

Thai Coconut Curry Chicken

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1/4 cup coconut oil (you can use peanut or canola if that's what you have on hand)
  • 1/4 cup red curry paste (you should be able to find this in the Asian section at your grocery store)
  • 2 teaspoons curry powder
  • 1 teaspoon fresh ginger, finely minced
  • 2 chicken breasts, skinned, boned and sliced
  • 2 potatoes, cut into chunks
  • 2 carrots, peeled and sliced
  • 1 small red bell pepper, seeded and sliced thin
  • 1/2 small onion, sliced thin
  • 4 cups of canned coconut milk (2 cans full fat or 1 fat and 1 low fat)

Instructions

  1. Heat the oil in a large skillet or a wok.
  2. Add the red curry paste and curry powder and stir fry over high heat for about one minute.
  3. Add the chicken, potatoes, carrots, red pepper, onion and ginger and stir fry for about 5 -7 minutes or until the chicken turns golden brown.
  4. Add the coconut milk and bring to a boil.
  5. Reduce the heat to a simmer and cook for about 30-40 minutes or until the potatoes are tender and the sauce is rich and thick.
  6. Garnish with toasted cashews or chopped cilantro
© Deborah
Category: Dinner