Cook/ Easy Weeknight

Chicken Coconut Thai Curry

April 21, 2019 (Last Updated: August 19, 2019)

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Chicken Coconut Thai Curry is an easy and tasty weeknight meal. Chicken is marinated in coconut milk and spices, breaded, and cooked in a sweet and spicy curry sauce. A dairy free and low carb dinner. You are going to love this one pan healthy meal!

Top shot of chicken coconut thai curry in a frying pan

Oh my gosh, I am so excited for summer, it’s so so close! Last weekend, we had an amazingly warm and sunny day, so we headed for a the new Belgian Moon Brewery, which is conveniently located just two blocks south of us! We sat outside WITH NO COATS ON sipping on beer flights and enjoying views of the city.  I’m already planning more days there it’s such an awesome spot.  As the summer hits Toronto, there’s so much going on – be sure to follow me on Instagram so you can see my stories and be jelly of the food and beer 🙂 ha ha!

Now, on to this yum! I am a massive Thai food lover, in fact, a green curry would probably be my last meal….or a burger…! I love the heat from the chilis and sweetness from the coconut milk, then there’s the lime juice, ginger and lemongrass and you are in flavor heaven!  It’s been a while since I did a Thai dish, but I promise you, this Chicken Coconut Thai Curry is worth waiting for!

Close up of chicken in coconut Thai curry sauce garnished with fresh herbs.

How to make Chicken Coconut Thai Curry

First up, you need to marinate the chicken breast in coconut milk with ginger, lemongrass, lime juice, garlic and chili. I marinated mine in a ziplock bag, but you can also pop it in a bowl and cover with clingfilm.  The chicken will need to marinate for at least 30mins and up to 4 hours.

When you are ready to cook, take the chicken breasts out of the marinade – KEEP THE MARINADE! – and coat them in breadcrumbs. Heat a little oil in a frying pan and put it on a high heat.  Fry the chicken breasts for a few minutes on each side until they are golden brown.  Remove the chicken from the pan and set to one side.

Process shot. Chicken being breaded and fried.

Put the frying pan on a high / medium heat, add a little more oil and add the diced onion and red bell pepper. Cook until the onion starts to soften, then pour in all of the coconut marinade, including all of the chopped chili, lemongrass, ginger and garlic. Bring the pan to a boil, and let simmer for 5 minutes.

Add in the breaded chicken breasts to the coconut sauce – push them down into the sauce so that they are nearly submerged, and continue to simmer. Simmer for around 5-10 minutes until the chicken is cooked through (internal temp of 165ºf / 75ºc).  Sprinkle over some chopped green onion / spring onion and fresh cilantro. Serve!

Process shots. Making coconut sauce and cooking breaded chicken in it.

Coconut Thai Curry with Chicken – Variations

I opted for chicken breast as the protein in this dish, and I added the breadcrumbs to add another texture, chicken thighs would also work really well.  If you are gluten-free, you can leave the breadcrumbs out and just cook the chicken directly in the curry. This chicken would also work really well with shrimp or a white fish – again, just cook them directly in the sauce. This would be really easy to turn into a vegan dish as well, by using tofu as the protein and of course, leaving out the fish sauce!

What are the flavors of Thai food?

As we’ve already established, I am a huge fan of Thai food, and there are certain ingredients that give Thai food it’s flavor profile. I’ve used most of the ingredients in this dish and I promise you, it tastes as good as take out! Key ingredients in Thai cooking are:

  • garlic
  • coconut milk
  • galangal
  • cilantro (coriander)
  • lemon grass
  • shallots
  • pepper
  • kaffir lime leaves
  • fish sauce
  • chilies
  • palm sugar
  • lime
  • tamarind

A combination of some / all of the ingredients result in a wonderfully balanced dish, with sweet, sour and spicy notes. All of the ingredients are widely available in stores.

Is Thai Coconut Curry healthy?

Chicken Coconut Thai Curry is a fairly healthy weeknight meal as it is made with fresh and unprocessed ingredients.  You can easily add additional veggies into this dish too. It’s low carb, and if you omit the breadcrumbs it is keto friendly, and it comes in at around 400 calories a serving. I added sugar to give a sweetness to the dish, but rather than using regular white sugar, I used coconut sugar. Coconut sugar is less processed and a healthier alternative. As always, buy the best chicken you can – free range / organic / no antibiotics, your body and the planet will thank you 😉

Chicken in Coconut Thai Curry served on two white plates with rice.

 

Top tips for making Chicken Coconut Thai Curry

  • Marinate the chicken for as long as you can, and for at least 30 minutes.  This will not only add more flavor to the chicken, but it will also keep it from drying out.
  • Coconut sugar enhances the coconut flavor in the dish and is easily found in stores.  If you don’t have any you can substitute it with table sugar.
  • ALWAYS buy free range / organic chicken.
  • Add in whatever veggies you need to use up! Green beans, peas and spinach will all work well.
  • Use fresh herbs.
  • Use fresh lime juice – don’t by the stuff that comes in little plastic bottles!
  • Serve with sticky rice for a complete meal.

If Thai cuisine is your jam, be sure to check out these other recipes!

Thai Mussels

Beef Curry Stew with Coconut Milk

Chickpea & Spinach Curry with Coconut Milk

Crispy Chicken Satay with Peanut Sauce

Thai Red Curry with Vegetables by Cookie and Kate

Be sure to check out more tasty coconut milk recipes here!

Chicken coconut Thai curry served on two white plates and garnished with fresh herbs

If you try this dish, do let me know in the comments below and leave a star rating 🙂

Be sure to follow me on Facebook, Pinterest, Instagram and Twitter to keep up to date with all of the tasty treats!

Top down shot of Thai Coconut Chicken in a frying pan

Chicken Coconut Thai Curry

Chicken Coconut Thai Curry is an easy and tasty weeknight meal. Chicken is marinated in coconut milk and spices, breaded, and cooked in a sweet and spicy curry sauce. 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinading time: 30 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 537kcal

Ingredients

  • 2 large free range/organic chicken breasts (or 3 small)
  • 1 lemon grass stalk (cut in half lengthways and strips cut in half)
  • 1 red chili finely diced
  • 1 inch fresh ginger finely diced
  • 2 garlic cloves finely diced
  • 13.5 ounces canned coconut milk (400ml) (1 can)
  • .8 oz bread crumbs (enough to coat the chicken breasts)
  • 1 tbsp oil for frying
  • 1 large yellow onion (diced)
  • 1 bell pepper (red or orange work best) (sliced)
  • 1 tbsp fish sauce
  • 2 tbsp coconut sugar

Instructions

  • First up, you need to marinate the chicken breast in coconut milk with ginger, lemongrass, lime juice, garlic and chili. I marinated mine in a ziplock bag, but you can also pop it in a bowl and cover with clingfilm.  The chicken will need to marinate for at least 30mins and up to 4 hours.
  • When you are ready to cook, take the chicken breasts out of the marinade - KEEP THE MARINADE! - and coat them in breadcrumbs. Heat a little oil in a frying pan and put it on a high heat. Fry the chicken breasts for a few minutes on each side until they are golden brown. Remove the chicken from the pan and set to one side.
  • Put the frying pan on a high / medium heat, add a little more oil and add the diced onion and red bell pepper. Cook until the onion starts to soften, then pour in all of the coconut marinade, including all of the chopped chili, lemongrass, ginger and garlic. Bring the pan to a boil, and let simmer for 5 minutes.
  • Add in the breaded chicken breasts to the coconut sauce - push them down into the sauce so that they are nearly submerged, and continue to simmer. Simmer for around 5-10 minutes until the chicken is cooked through (internal temp of 165ºf / 75ºc). Sprinkle over some chopped green onion / spring onion and fresh cilantro. Serve!

Notes

nutritional values are based on 1 of 2 servings

Nutrition

Calories: 537kcal | Carbohydrates: 39g | Protein: 52g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 145mg | Sodium: 1143mg | Potassium: 1181mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2145IU | Vitamin C: 116mg | Calcium: 50mg | Iron: 2.2mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!

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4 Comments

  • Reply
    Eoliver
    July 14, 2019 at 12:30 pm

    Would love to be able to add your recipes to Paprika!

    • Reply
      Slow The Cook Down
      July 14, 2019 at 4:16 pm

      Hey! So glad you like my recipes! I don’t use Paprika, as they actually take views away from my site, but highly encourage my readers to use Pinterest and Yummly – they are both an easy way to keep all of your recipes in one place, and more more people can find my recipes on these platforms 🙂 Do let me know if you try any fo my recipes – I love hearing from people!

  • Reply
    Emma
    June 10, 2019 at 8:59 am

    5 stars
    I added a couple of extra gloves and a cheeky bit more chilli but what a banging recipe! Tonnes of flavour. My boyfriend used to be a chef so he’s hard to please but he loved it. Will definitely be serving this up again 👍👍👍

    • Reply
      Slow The Cook Down
      June 10, 2019 at 4:05 pm

      So glad you enjoyed it Emma – I for one am always an advocate for more garlic and chili! That’s great your boyfriend enjoyed it, high praise indeed! Thanks so much for taking the time to comment 🙂

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