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Thai coconut curry chicken served over white rice in a bowl
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4.25 from 4 votes

Thai Coconut Curry Chicken

This thai inspired chicken coconut curry is delicious and so simple to make! Serve over a bed of jasmine rice or cauliflower rice!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner, lunch, meal prep
Cuisine: thai
Keyword: coconut curry, coconut curry chicken, easy coconut curry, healthy coconut curry recipe, quick coconut curry recipe, thai coconut curry, thai coconut curry recipe, thai inspired chicken
Servings: 4 servings
Author: Food Dolls

Ingredients

  • 3-4 boneless skinless chicken breasts cut in 1 inch cubes *See notes for vegan
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon curry powder
  • 1/2 red onion
  • 1 jalapeño diced (more or less depending on how spicy you want it)
  • 1 teaspoon kosher salt or more to taste
  • 1/2 black pepper
  • 2 Tablespoons curry powder
  • 1 can (13.5 ounces) full-fat coconut milk
  • 2 cloves garlic minced
  • 2 teaspoons fresh ginger minced
  • 1/2 cup fresh basil
  • 1 cup loosely packed cilantro chopped
  • 2 Tablespoons olive oil divided

Instructions

  • In a medium bowl placed chopped chicken, salt, pepper, and 1 teaspoon curry powder. Mix well.
    3-4 boneless skinless chicken breasts, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon curry powder
  • In a deep cast iron pan, over medium-high heat place 1 tablespoon olive oil, and chicken. Fry quickly, stirring around for 2 to 3 minutes until brown and just cooked through, (do not over crowd the skillet, work in batches) remove to a separate plate and set aside.
    2 Tablespoons olive oil
  • Add additional 1 tablespoon olive oil to same skillet. Throw in onions and cook for 2 minute.  Add jalapeños, salt, pepper, 2 tablespoons curry powder,  garlic and ginger. Stir for 1 minute until fragrant.  Add coconut milk and stir. Cover and cook for 10 minutes over medium-low heat. Once cooked, add the chicken back in along with the fresh basil, and cilantro. Serve over quinoa, or brown rice.
    1/2 red onion, 1 jalapeño, 1 teaspoon kosher salt, 1/2 black pepper, 2 Tablespoons curry powder, 1 can (13.5 ounces) full-fat coconut milk, 2 cloves garlic, 2 teaspoons fresh ginger, 1/2 cup fresh basil, 1 cup loosely packed cilantro
  • *Tip: Cauliflower florets can be substituted for a delicious vegan dish!

Video

Nutrition

Serving: 1serving | Calories: 370kcal | Carbohydrates: 7g | Protein: 21g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1279mg | Potassium: 652mg | Fiber: 2g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 5mg