Thai Coconut Curry Chicken at the Table

a bowl of Thai coconut curry served over rice

Get ready to warm up your winter nights with our Thai Coconut Curry Chicken—tender chicken is simmered in silky coconut curry sauce, with just the right balance of spicy and savory flavors. And if that’s not enough of a reason to love this dish, it’s also completely dairy-free and easily adaptable to vegan preferences making it the standout crowd-pleaser for chilly evenings.

Thai coconut curry chicken served over white rice

What is curry

Curry is a ubiquitous term when it comes to Indian cuisine. If you’re used to perusing the menu at your local Indian restaurant or take-out spot, you’ve likely noticed it already. But what is it?

Curry is any gravy or sauce that accompanies a meat or vegetable dish! It’s packed with spices and bursting with flavor, an absolute treat for the palate. While it did originate in India, it has spread worldwide and is now common in many locales. For instance, this dish is part of Thai cuisine, not Indian!

What to serve Thai coconut curry chicken with

This recipe is reliable because it’s so filling and tasty. The chicken coated in the curry is absolutely stunning, but we think it’s finest served over a bowl of jasmine or cauliflower rice. The addition of the rice really adds some heft to this meal, making it so much more filling and hearty. Jasmine rice is longer and thinner than other rice grains, and once cooked it’s nice and fluffy, not sticky. It pairs extremely well with this curry dish!

Another option is to serve this curry with quinoa. Quinoa is a type of edible seed that’s high in fiber and super healthy and tasty!

How to make Thai coconut curry vegan

If you’re looking for a vegan substitute, you’re in luck! This recipe uses coconut milk for the base rather than a dairy alternative, so it’s already very close.

To make this recipe vegan, all you need to do is substitute the chicken for cauliflower florets. Cauliflower is an excellent meat alternative because it’s dense and rich in nutrients, but it’s also hearty and super satisfying and filling. We think it’s the reliable chicken substitute in this dish!

How to make Thai coconut curry chicken

Add chicken, salt, pepper, and 1 teaspoon curry powder to a bowl and mix well.
Heat up oil in a medium pan, then add chicken, working in batches so as to not crowd the skillet. Cook for 2-3 minutes until the chicken is just lightly browned, then remove and set aside.
In the same skillet, add another teaspoon of olive oil.
Cook onions for two minutes.
Add jalapeños, salt, pepper, 2 tablespoons of curry powder, garlic, and ginger, then cook, stirring, for one minute until fragrant.
Add coconut milk and stir, then cover and simmer for 10 minutes over medium-low heat.
Once cooked, add fresh basil and cilantro.
Serve over rice or quinoa and enjoy!

Common Questions about Thai Coconut Curry Chicken

What is the secret to a good curry?

Curry is finest when you use the freshest spices and aromatics. Those are key to creating the most flavorful curry.

What is chicken curry made of?

Chicken curry recipes vary and can be made with a variety of different ingredients. This one features coconut milk, jalapeños, onion, garlic, spices, and chicken with a garnish of cilantro and basil.

Is chicken curry healthy or unhealthy?

Chicken curry is typically a fairly healthy dish with plenty of spices that have positive effects on metabolism.

What is the most important spice in curry?

One spice that is necessary when making curry is ginger which gives the dish its signature flavor.

the Ayyem kitchenServings: 4 servings

Prep: 20 mins
Cook: 20 mins
Total: 40 mins

This thai inspired chicken coconut curry is tasty and so simple to make! Serve over a bed of jasmine rice or cauliflower rice! Email

Ingredients

3-4 boneless skinless chicken breasts cut in 1 inch cubes *See notes for vegan
1 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon curry powder
1/2 red onion
1 jalapeño diced (more or less depending on how spicy you want it)
1 teaspoon kosher salt or more to taste
1/2 black pepper
2 Tablespoons curry powder
1 can (13.5 ounces) full-fat coconut milk
2 cloves garlic minced
2 teaspoons fresh ginger minced
1/2 cup fresh basil
1 cup loosely packed cilantro chopped
2 Tablespoons olive oil divided

Instructions

In a medium bowl placed chopped chicken, salt, pepper, and 1 teaspoon curry powder. Mix well.3-4 boneless skinless chicken breasts, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon curry powder
In a deep cast iron pan, over medium-high heat place 1 tablespoon olive oil, and chicken. Fry quickly, stirring around for 2 to 3 minutes until brown and just cooked through, (do not over crowd the skillet, work in batches) remove to a separate plate and set aside.2 Tablespoons olive oil
Add additional 1 tablespoon olive oil to same skillet. Throw in onions and cook for 2 minute. Add jalapeños, salt, pepper, 2 tablespoons curry powder, garlic and ginger. Stir for 1 minute until fragrant. Add coconut milk and stir. Cover and cook for 10 minutes over medium-low heat. Once cooked, add the chicken back in along with the fresh basil, and cilantro. Serve over quinoa, or brown rice.1/2 red onion, 1 jalapeño, 1 teaspoon kosher salt, 1/2 black pepper, 2 Tablespoons curry powder, 1 can (13.5 ounces) full-fat coconut milk, 2 cloves garlic, 2 teaspoons fresh ginger, 1/2 cup fresh basil, 1 cup loosely packed cilantro
*Tip: Cauliflower florets can be substituted for a tasty vegan dish!