Thai Coconut Chicken Curry Recipe

Thai coconut curry chicken served in a bowl.

5 from 3 votes

When I need a quick and flavorful dinner, this Thai Coconut Chicken Curry never disappoints. It’s rich, creamy, and with four easy cooking methods, it fits perfectly into our weeknight routine.

Prep Time5

Cook Time44

Total Time49

Course: Main Dish

Cuisine: Thai

Diet: Gluten Free, Dairy Free

Servings: servings

Calories: 385kcal

Author: Linda

Ingredients

2 large boneless skinless chicken breasts
2 Tbsp. grapeseed or vegetable oil
Salt and pepper
2 Tbsp. curry paste green, red, or yellow
1 14oz can unsweetened coconut milk
2 Tbsp. fish sauce
1 Tbsp. palm or brown sugar
2 Tbsp. fresh lime juice or wedges for serving

Instructions

"Standard" Directions

Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust the chicken with salt and pepper, then brown for 1-2 minutes per side in the oil, working in batches. Set the chicken aside.
Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
Return the chicken pieces to the Dutch oven, cover them, and place them in the oven. Bake for 45-55 minutes, or until the chicken internal temperature is 165 degrees F.
Stir in the lime juice and serve with rice, noodles, or naan bread.

Notes

To store Thai Chicken Curry leftovers, let them cool completely, then transfer them to an airtight container. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw it overnight in the fridge before reheating.

To reheat, warm it on the stovetop over medium heat until heated through, or microwave in 1-minute intervals, stirring in between, until hot.

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