Easy 30-Minute: Thai Chicken Curry with Coconut Milk
This Easy 30-Minute Thai Chicken Curry with Coconut Milk is a flavorful and quick weeknight dinner that brings the taste of Thailand to your table. Tender chicken is simmered in a rich, creamy coconut curry sauce, infused with bold spices and fresh veggies. It’s perfect for those who want a delicious meal without spending hours in the kitchen. Serve it over steamed rice for a satisfying and comforting dish that’s sure to be a hit with the whole family!
Servings: 4 servings
Calories: 634kcal
Equipment
- Large Skillet
Ingredients
- 2 lb Chicken Thighs (or chicken breasts (boneless skinless)(cubed into one inch squares)
- 3 Tbsp Coconut Oil
- 1 Tsp Ground Coriander
- 1 Tsp Yellow Curry Powder
- Salt and Black Pepper (to taste)
Thai Curry Sauce:
- 1 Yellow Onion (chopped)
- 1 Red Bell Pepper (chopped)
- 4 Cloves Garlic (minced)
- 2 Tbsp Ginger (freshly minced)
- 1 Tsp Ground Coriander
- 1 Tsp Yellow Curry Powder
- 3 Tbsp Red Curry Paste (Thai Kitchen Brand)
- 1 Tbsp Lime Juice
- 1 (13 oz) Can Coconut Milk (full fat)
- 1 Tbsp Brown Sugar
- 2 Tsp Fish Sauce
- ¼ Cup Cilantro (chopped)
- Salt and Black Ground Pepper (to taste)
- Serve: Over Cooked Rice and Naan Bread
Instructions
- Season the Chicken: In a bowl, season the cubed chicken thighs or breasts with ground coriander, yellow curry powder, salt, and black pepper. Mix well to coat the chicken evenly with spices.
- Sear the Chicken: Heat 2 Tbsp of coconut oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and sear for 4-5 minutes, until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 1 Tbsp coconut oil. Add the chopped onion and red bell pepper, cooking until softened (about 3-4 minutes). Stir in the garlic and freshly minced ginger and cook for another 1-2 minutes, until fragrant.
- Add Spices and Curry Paste: Stir in ground coriander, yellow curry powder, and red curry paste. Cook for 1-2 minutes to allow the spices to release their flavors.
- Make the Curry Sauce: Pour in the coconut milk, lime juice, and add the brown sugar and fish sauce. Stir well to combine everything into a creamy sauce. Bring the mixture to a simmer.
- Simmer the Chicken: Return the seared chicken to the skillet, making sure it's submerged in the curry sauce. Cover and simmer for 15-20 minutes, until the chicken is fully cooked and tender.
- Add Cilantro and Adjust Seasoning: Stir in the chopped cilantro and season the curry with more salt and black pepper to taste. Let the curry simmer for an additional 2-3 minutes to allow the flavors to meld.
- Serve: Serve the coconut curry chicken over cooked rice with warm naan bread on the side. Garnish with extra cilantro if desired.
- Enjoy your rich, flavorful Coconut Curry Chicken!
Nutrition
Calories: 634kcal | Carbohydrates: 10g | Protein: 38g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 541mg | Potassium: 581mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2067IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg