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Top down shot of Thai Coconut Chicken in a frying pan
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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. 
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

  • 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.
Nutritional values are based on 1 of 2 servings and are an approximation.

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