Thai Chicken Coconut Curry

Jim Robinson

By Jim Robinson

This article may contain affiliate links. Please read our disclosure policy.

No ratings yet

This Thai Chicken Coconut Curry is flavorful and easy to make. Fresh spices pair perfectly with umami fish sauce and subtly sweet coconut milk for a satisfying dinner the whole family will love.

Vertically oriented photos of Thai Chicken Coconut Curry on a white plate, garnished with lime, fresh tomatoes, and basil.

Thai food is known for its deeply satisfying, complex flavors and unexpected pairings, and this Thai Chicken Coconut Curry is no exception. 

Bold flavors like garlic, ginger, and onion join bright and spicy curry powder, umami fish sauce, and sweet coconut milk to transform boneless chicken thighs with a flavor explosion you won’t soon forget.

And the best part? All you need is a Dutch oven and about 30 minutes to prepare this dish. The flavors may be complex, but the prep is as straightforward as it gets. 

Serve this saucy chicken over white or brown rice with a side of Thai Green Bean Salad for a dinner the whole family will be raving about for weeks.

Thai Chicken Coconut Curry on a white plate, garnished with lime, fresh tomatoes, and basil.

Why You’ll Love This Recipe

  • One-Pot Meal. With this fantastically simple recipe, cleanup is a breeze. All you need is a Dutch oven or a heavy skillet.
  • Make-Ahead Friendly. If you’re short on time, the spices and chicken can be cooked ahead of time. When you’re ready to eat, simply reheat and add the coconut milk for a fresh and satisfying feast.
  • Great for the Whole Family. This meal is the perfect way to introduce younger children to the delicious flavors of Thai food. If spice is a concern, simply opt for mild curry powder and go easy on the garlic.
  • Quick and Easy. Once you’ve prepped your ingredients, this recipe takes just under 30 minutes to cook, making it a great option for busy weeknights.

How to Make Thai Chicken Coconut Curry

While this recipe has a long list of ingredients, it actually comes together rather quickly and easily. You can find the full, printable recipe card at the end of this post. For now, let’s take a quick look at how all these flavors come together.

Key Ingredients

Ingredients for Thai Chicken Coconut Curry, with a bowl of raw chicken thighs featured in the center of the photo.
  • Fish Sauce. Don’t let the name scare you away. This Asian food staple is key to bringing the salty, umami flavor that puts this dish over the top. My go-to is Red Boat Phamily Reserve.
  • Chicken Thighs. You’ll need boneless, skinless chicken thighs cut into about 1-inch pieces.
  • Curry Powder. Despite the many bold ingredients that add flavor to this dish, curry is still the key to this recipe’s success. So grab a curry powder that will shine amongst the competition, like this organic blend from Starwest Botanicals
  • Coconut Milk. This ingredient is responsible for the creamy consistency of this dish as well as the sweetness that perfectly complements the spice and umami flavors. Look for regular or full-fat coconut milk.

Step-by-Step Instructions

1. Add coconut oil and chicken to the hot Dutch oven (or large skillet). Season with salt and pepper and cook until browned on all sides. 

Chunks of chicken thighs browning in the bottom of a Dutch oven.

2. Remove the chicken and add the remaining oil and curry powder to the Dutch oven. Once fragrant, add garlic, ginger and onion. Cook for about 10 minutes.

Sautéing onions, garlic, and curry in the bottom of a dutch oven to release aromatics.

3. Mix in the fish sauce, crushed tomatoes, stock, and chicken. Mix well and cook for an additional 15 minutes.

Pouring fish sauce into a Dutch oven filled with ingredients for Thai Chicken Coconut Curry.

4. Add coconut milk and stir. Garnish with basil leaves, lime, and cilantro and enjoy!

Thai Chicken Coconut Curry with all ingredients added, cooked in a Dutch oven.

Recipe Tips, Variations, and Substitutions

  • Cut the chicken uniformly. The key to perfectly browned chicken that’s still juicy is to cut the pieces into similar sizes so they all cook evenly. I prefer thighs for this recipe because they are a bit cheaper and seem to stay moist, but chicken breast will work too if you have it on hand.
  • Lightly heat after adding the coconut milk. If making this dish all in one sitting, you can remove the pot from heat immediately after adding the coconut oil and it will be the perfect temperature for serving. If adding the coconut milk after the other ingredients have cooled, bring the whole pot to a light simmer, stir, and serve.
  • Add vegetables. I went light on the veggies in this recipe because the saucy chicken tastes great on its own. But feel free to add cherry tomatoes, bell peppers, and any other veggies you want.
  • Serve it your way. I often serve this curry over white rice when I’m feeding a crowd, but I prefer brown rice for myself. You can also pair it with cauliflower rice or Asian noodles.

Make Ahead and Storage Recommendations

As I said above, this recipe is super easy to make ahead of time if needed. Just follow the directions through step 3 then place the entire Dutch oven in the fridge (with a plate below to protect your plastic shelving).

Once you’re ready to eat, heat the pot back up, add the coconut milk, and simmer until warmed through.

If it’s going to be a while before you cook up this Thai chicken curry to eat, you can put the prepared chicken and spice mix in the freezer. Once you’re ready to eat, thaw it in the fridge overnight (or quick-thaw on low heat in a Dutch oven with the lid on), and then add the coconut milk as instructed above.

For leftovers, place them in an airtight container and put them in the refrigerator. Reheat on the stove in a pot or in the microwave. If it’s looking a little dry, you can add a dash of water or coconut milk.

Leftovers should keep for about 3 to 5 days.

Close-up of Thai Chicken Coconut Curry garnished with lime, fresh tomatoes, and basil.

Try These Other Thai Recipes

Loving these rich and decadent Thai flavors? Here are a few more of my all-time favorite Thai dishes.

Thai Chicken Coconut Curry on a white plate, garnished with lime, fresh tomatoes, and basil.
Print Recipe
No ratings yet

Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is bursting with flavor and easy to make. Fresh spices pair perfectly with umami fish sauce and subtly sweet coconut milk for a satisfying dinner the whole family will love.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Main Dish
Cuisine: Asian, Thai
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 6
Calories: 438kcal

Equipment

  • Dutch oven (or heavy skillet)

Ingredients

  • 3 tbsp. coconut oil
  • 6 chicken thighs boneless and skinless, cut in 1-inch pieces
  • salt and pepper
  • 2 tbsp. curry powder
  • 2 garlic cloves minced
  • 1 tbsp. ginger minced
  • 1 onion diced
  • 1 cup crushed tomatoes
  • 1 tbsp. fish sauce
  • 1 cup chicken stock or chicken broth
  • 1 cup coconut milk
  • fresh basil leaves, cilantro, and lime to serve

Instructions

  • Heat a Dutch oven or heavy skillet to medium-high. Add half of the coconut oil and the chicken thighs, season with salt and pepper, and cook until golden brown on all sides.
  • Remove the chicken and reserve. Add the rest of the oil and the curry powder, and cook for a couple of minutes. Then add the garlic cloves, ginger, and onion and cook for about 10 minutes.
  • Add the fish sauce, crushed tomatoes, stock, and the chicken, and mix well. Cook for 15 more minutes.
  • Once ready to serve, add the coconut milk. Top with basil leaves, cilantro, and lime.

Notes

Serve over white, brown, or cauliflower rice, or your favorite Asian noodles (calorie estimate does not include these additions).

Nutrition

Calories: 438kcal | Carbohydrates: 11g | Protein: 22g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 400mg | Potassium: 599mg | Fiber: 3g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 4mg

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.