Coconut Thai Curry Chicken Recipe

Name: Coconut Thai Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce Ingredients; 14 ounces light coconut milk (1 can); 1 tablespoon green curry paste (use red if preferred); 1 teaspoon curry powder; 1 teaspoon fresh ginger, minced; 1 -2 teaspoon fresh garlic, minced; 1/4 teaspoon ground red pepper (optional); 1 teaspoon salt; 1 teaspoon black pepper; Chicken Ingredients; 1 lb boneless skinless chicken breast half, fat removed, cut into small pieces; 1 tablespoon creamy peanut butter; 1 red bell pepper, roasted and sliced; 4 ounces sliced water chestnuts, drained; 1/2 cup onion, chopped; 1/2 cup chopped green onion (white part only); cilantro, washed and chopped; 1/2 lb fettuccine, look for high-fiber; cooking spray; 1 lime

Servings: persons

Sauce Ingredients
14 ounces light coconut milk (1 can)
1 tablespoon green curry paste (use red if preferred)
1 teaspoon curry powder
1 teaspoon fresh ginger, minced
1 -2 teaspoon fresh garlic, minced
1/4 teaspoon ground red pepper (optional)
1 teaspoon salt
1 teaspoon black pepper
Chicken Ingredients
1 lb boneless skinless chicken breast half, fat removed, cut into small pieces
1 tablespoon creamy peanut butter
1 red bell pepper, roasted and sliced
4 ounces sliced water chestnuts, drained
1/2 cup onion, chopped
1/2 cup chopped green onion (white part only)
cilantro, washed and chopped
1/2 lb fettuccine, look for high-fiber
cooking spray
1 lime

1
Slice lime into wedges, juice half the wedges. Set aside lime juice. Set aside rest of wedges for garnish.
2
Combine all sauce ingredients in a mixing bowl and set aside or refrigerate until ready to prepare the rest of the dish.
3
To roast the red bell pepper:
4
-Cut pepper in half and remove seeds and white part. Place on broiler pan skin side up. Broil until skin just starts to char, about 5-7 minutes. Slice when cool. You could use a torch to char it if you like, or substitute jarred roasted red pepper slices.
5
In a medium bowl, whisk the sauce ingredients until thoroughly combined (milk through black pepper) and set aside.
6
Boil the pasta al dente according to box directions.
7
Coat a large skillet with cooking spray and saute chicken until browned and cooked through, above 5-7 minutes.
8
Add the peanut butter and move around until it melts and coats the chicken.
9
Add the roasted red peppers, water chestnuts, onions and scallions and season with salt and pepper as you like. Saute for about five minutes, until cooked through.
10
Pour the coconut milk mixture over the chicken and vegetables and stir gently. Leave on heat for another 3-5 minutes just to warm it all through and thicken a bit. Season with salt and pepper as needed. At the last minute, toss in cilantro & lime juice and stir through.
11
Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with limes and cilantro as desired.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Sauce Ingredients, 14 ounces light coconut milk (1 can), 1 tablespoon green curry paste (use red if preferred), 1 teaspoon curry powder, and more.

Yes, Coconut Thai Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Thai Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions