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Easy Thai Coconut Curry Chicken

User Rating 5 Star Rating (2 Reviews)


Thai coconut curry chicken
Rob Fiocca Photography/StockFood Creative/Getty Images
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


  1. 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.
  2. Return pan to heat. Add 2 Tbsp. oil plus shallots/onion, ginger, garlic and chili. Stir-fry 1-2 minutes.
  3. While stir-frying, add the following: turmeric, coriander, and 2 types cumin. Stir spices in, adding a little more oil if needed.
  4. 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.
  5. 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.
  6. 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.
  7. 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!
User Reviews

Reviews for this section have been closed.

 5 out of 5
Awesome, Member mightymonarchos

This recipe was really tasty! It's not spicy hot, just very flavorful and creamy. I followed the recipe exactly, except I used chili powder instead of red pepper flakes. Next time, I'm adding peppers to make it spicy!

3 out of 3 people found this helpful.

See all 2 reviews

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