Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 lbs chicken breasts, cut into 1/2 inch chunks; 1 (14 ounce) can light coconut milk; 1 (14 1/2 ounce) can diced tomatoes; 1 (8 ounce) can tomato paste; 12 onion, diced; 4 garlic cloves, minced; 2 large potatoes, cubed; 3 carrots, diced; ¼ cup peanut butter; 1 tablespoon sugar; green curry, to taste; chile, paste to taste; cilantro (to garnish) or Thai basil (to garnish); chopped peanuts (to garnish)

Servings: persons

1 tablespoon canola oil
2 lbs chicken breasts, cut into 1/2 inch chunks
1 (14 ounce) can light coconut milk
1 (14 1/2 ounce) can diced tomatoes
1 (8 ounce) can tomato paste
12 onion, diced
4 garlic cloves, minced
2 large potatoes, cubed
3 carrots, diced
¼ cup peanut butter
1 tablespoon sugar
green curry, to taste
chile, paste to taste
cilantro (to garnish) or Thai basil (to garnish)
chopped peanuts (to garnish)

1
Season chicken pieces with salt and pepper.
2
Heat oil and curry in a large skillet over medium-high heat for two minutes.
3
Stir in onions and garlic, and cook 1 minute more.
4
Add chicken, tossing lightly to coat with curry oil.
5
Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6
Add potatoes and carrots.
7
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.
8
Add chile paste to taste.
9
Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
10
Serve over prepared jasmine rice.

873

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 lbs chicken breasts, cut into 1/2 inch chunks, 1 (14 ounce) can light coconut milk, 1 (14 1/2 ounce) can diced tomatoes, and more.

Yes, Thai Chicken Curry 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!

Thai Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions