This sumptuous Coconut Curry Chicken recipe is cooked entirely from scratch, yet is very easy to make. It comes paired with sweet potato or yam for just a touch of sweetness in an otherwise savory Thai curry. You won't find any curry powder in this recipe - that's because I'm using the original spices that go into curry powder (without the other additives you'll find in most commercial brands). And there's no need to make a separate curry paste either - the sauce is cooked up right in the pan for an easy, everyday curry perfect for both family and guests alike. ENJOY!
Prep Time: 12 minutes
Cook Time: 30 minutes
Total Time: 42 minutes
Yield: SERVES 4-5 with rice
- 1 to 1.5 lbs. (0.6 kg) chicken pieces or boneless breast or thigh, cut into chunks
- yam or sweet potato, up to 2.5 cups, chopped into chunks
- 3 Tbsp. dry flaked unsweetened coconut (baking type)
- 3/4 cup good-tasting chicken stock
- 1 can (14 ounces) coconut milk
- 2 shallots or 1/4 cup purple onion, finely chopped
- 1 thumb-size piece galangal OR ginger, grated or minced
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle (chili flakes)
- 3 Tbsp. fish sauce
- 1 Tbsp. tomato ketchup OR cooked tomato puree
- 3/4 tsp. ground turmeric
- 1 Tbsp. ground coriander
- 1/2 Tbsp. ground cumin
- 1/2 tsp. whole cumin seeds
- 1 bay leaf
- 1-2 kaffir lime leaves, OR substitute 1 Tbsp. lime juice
- 1/2 to 1 tsp. sugar, to taste
- 2-3 Tbsp. vegetable oil
- 1/4 cup fresh coriander
- Heat a wok or large frying pan over medium-high heat. Add the flaked coconut, 'dry frying' it by stirring until fragrant and lightly toasted to a light golden-brown. Transfer to a bowl to cool.
- Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, garlic and chili. Stir-fry 1-2 minutes.
- While stir-frying, add the following: turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed.
- Add stock plus 3/4 can of coconut milk. Add the bay leaf and kaffir lime leaves or lime juice. Also add the fish sauce, tomato ketchup/puree, and 1/2 tsp. sugar, stirring everything together well.
- Add chicken and bring to a gentle boil, then reduce to a simmer (medium-low). Simmer 20 minutes for whole chicken pieces or 10 minutes for boneless chicken. Stir occasionally.
- Add the sweet potato or yam plus 1/2 the toasted coconut. Continue simmering 10 more minutes, or until potato/yam has softened enough to easily pierce with a fork and chicken is cooked. Stir occasionally.
- Reduce heat to minimum. Add remaining coconut milk and stir to dissolve into the curry sauce. Taste-test for salt and spice, adding more fish sauce if not salty or flavorful enough, or more chili for a spicier curry. Add more sugar if you prefer it sweeter. Portion out into bowls and top with fresh coriander plus a final sprinkling of toasted coconut. Pair with rice and ENJOY!