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Thai Coconut Chicken Curry

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Recipe

With the homemade curry paste, you will fall in love with this Indian-inspired, succulent and delicious chicken dish.

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

40 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ½ teaspoons vegetable oil
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4 tablespoons Curry Paste for Chicken Curry
19 ounces coconut milk
1 can, unshaken so the cream rises to the top), divided
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1 each potatoes
boiled, cut into 1-inch cubes
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16 ounces chicken breast halves, boneless, skinless
1 pound, cut into 2-inch cubes
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1 cup peanuts
raw
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1 each tomatoes
cut into 1-inch cubes
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2 ⅛ teaspoons honey
or sugar
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2 tablespoons fish sauce
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Ingredients

Amount Measure Ingredient Features
13 ml vegetable oil
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6E+1 ml Curry Paste for Chicken Curry
549.1 ml/g coconut milk
1 can, unshaken so the cream rises to the top), divided
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1 each potatoes
boiled, cut into 1-inch cubes
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462.4 ml/g chicken breast halves, boneless, skinless
1 pound, cut into 2-inch cubes
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237 ml peanuts
raw
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1 each tomatoes
cut into 1-inch cubes
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11 ml honey
or sugar
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3E+1 ml fish sauce
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Directions

In large saucepan, heat oil over medium heat until hot.

Stir in curry paste.

Cook curry paste, stirring constantly, until aromatic, about 2 minutes.

Stir in coconut cream ( thicker liquid at top of can).

Simmer until oil separates, about 2 minutes.

Add potato and cook, stirring often, until potatoes just start to soften, about 8 minutes.

Add chicken and cook, stirring often, until chicken cubes turn opaque on outside, 2 to 4 minutes.

Add peanuts, tomato and remaining coconut milk.

Simmer for a few minutes to concentrate flavors.

Add sugar and fish sauce.

Simmer, stirring often, until mixture darkens and oil rises to top, about 18 minutes.

If sauce seems too thick, add a little water.

Let cool for a few minutes and serve warm.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 66071% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 29g 144%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 618mg 26%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 69g
Vitamin A 5% Vitamin C 14%
Calcium 8% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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