Curried Coconut Chicken Recipe – Thai Special
Curried Coconut Chicken is a warm and flavorful Thai-inspired dish where tender chicken pieces are simmered in creamy coconut milk infused with red curry paste, garlic, ginger, and a balance of sweet, salty, and aromatic seasonings like fish sauce, lime juice, and brown sugar. Enhanced with vegetables such as onions, carrots, and spinach, it comes together quickly in one pot and delivers vibrant, comforting flavor in every spoonful.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Curried Coconut Chicken Ingredients :
- 2 pounds boneless, skinless chicken breasts, diced into 1/2-inch pieces
- Salt and freshly ground black pepper, to taste
- 1 ½ tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced stewed tomatoes
- 1 (14 ounce) can coconut milk
- 1 (8 ounce) can tomato sauce
- 3 tablespoons sugar
How to Make Curried Coconut Chicken
Season the chicken pieces with salt and pepper; set them aside.
In a large skillet over medium-high heat, heat the oil. Cook and stir the curry powder in the hot oil for 1 minute. Add the onions and garlic; cook for another minute. Add the chicken, tossing lightly to coat with the curry-infused oil. Reduce the heat to medium and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 7 to 10 minutes.
Stir in the tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Cover and simmer, stirring occasionally, for 30 to 40 minutes.
Recipe Notes:
Use boneless chicken thighs or breasts, cut into bite-sized pieces for even and tender cooking.
Sauté garlic, ginger, and onion gently until fragrant and soft to build a flavorful base.
Stir in red curry paste and optional curry powder; cook briefly to release aromatic oils.
Add coconut milk, a splash of fish sauce, and brown sugar; bring to a gentle simmer for balanced flavor.
Incorporate vegetables like carrots, bell peppers, or spinach for added color and nutrition.
Finish with a squeeze of lime juice (or vinegar) to brighten flavors just before serving.
Serve hot over jasmine rice or noodles, garnished with fresh cilantro for added freshness.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
