Thai Chicken Coconut Curry

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This Thai Chicken Coconut Curry is bursting with flavor and easy to make. Fresh spices pair perfectly with umami fish sauce and subtly sweet coconut milk for a satisfying dinner the whole family will love.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Main Dish

Cuisine: Asian, Thai

Diet: Diabetic, Gluten Free, Low Lactose

Servings:

Calories: 438kcal

Equipment

Dutch oven (or heavy skillet)

Ingredients

3 tbsp. coconut oil
6 chicken thighs boneless and skinless, cut in 1-inch pieces
salt and pepper
2 tbsp. curry powder
2 garlic cloves minced
1 tbsp. ginger minced
1 onion diced
1 cup crushed tomatoes
1 tbsp. fish sauce
1 cup chicken stock or chicken broth
1 cup coconut milk
fresh basil leaves, cilantro, and lime to serve

Instructions

Heat a Dutch oven or heavy skillet to medium-high. Add half of the coconut oil and the chicken thighs, season with salt and pepper, and cook until golden brown on all sides.
Remove the chicken and reserve. Add the rest of the oil and the curry powder, and cook for a couple of minutes. Then add the garlic cloves, ginger, and onion and cook for about 10 minutes.
Add the fish sauce, crushed tomatoes, stock, and the chicken, and mix well. Cook for 15 more minutes.
Once ready to serve, add the coconut milk. Top with basil leaves, cilantro, and lime.

Notes

Serve over white, brown, or cauliflower rice, or your favorite Asian noodles (calorie estimate does not include these additions).

Nutrition