Thai Coconut Curry Chicken

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

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.   

Cococnut 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

Looking For More Easy Chicken Dinner Recipes?

• Lemon Chicken Piccata
• One Pan Chicken Shawarma
• One Pan Italian Chicken
• French Chicken Stew
• Chicken Continental
• One Pot Spanish Chicken
• Chicken Fajita Casserole
• Easy Chicken Fajita Bake
• Mexican Style Shredded Chicken

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Yield: 4 servings

Thai Coconut Curry Chicken

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

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

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

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 787Total Fat: 64gSaturated Fat: 55gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 448mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 27g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.