Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups homemade coconut milk (See ingredients or directions below); 2 cups hot water; grated flesh of one whole coconut; 2 cups homemade coconut milk; ½ cup Thai red curry paste; 1 lb boneless chicken breast, very thinly sliced (it may help to put the chicken in the freezer for about 10 minutes to firm it up before slicing); 1 cooking onion, large dice; 1 tomatoes, cut into eights; 1 sweet potato, large dice; 1 hot pepper, sliced into thin rings; 1 mango, cut into a medium dice; 2 tablespoons grated fresh ginger; 3 minced garlic cloves; ¼ teaspoon ground cayenne pepper; ¼ cup raisins; ½ cup water; 6 cups cooked white rice

Servings: persons

2 cups homemade coconut milk (See ingredients or directions below)
2 cups hot water
grated flesh of one whole coconut
2 cups homemade coconut milk
½ cup Thai red curry paste
1 lb boneless chicken breast, very thinly sliced (it may help to put the chicken in the freezer for about 10 minutes to firm it up before slicing)
1 cooking onion, large dice
1 tomatoes, cut into eights
1 sweet potato, large dice
1 hot pepper, sliced into thin rings
1 mango, cut into a medium dice
2 tablespoons grated fresh ginger
3 minced garlic cloves
¼ teaspoon ground cayenne pepper
¼ cup raisins
½ cup water
6 cups cooked white rice

1
Coconut milk recipe:.
2
The day before, make the coconut milk by placing the grated flesh of an entire coconut, (you can use a blender or food processor to do this), into a bowl, pour 2 cups of very hot water over the coconut.
3
Stir and let it cool.
4
After it is cool, use your hand to squeeze coconut in the water to extract all of the milk.
5
Do this for about five minutes.
6
Strain the entire mix thru cheesecloth, being careful to squeeze EVERY bit of the milk out of the grated coconut.
7
Refrigerate the milk till next day.
8
Main recipe:.
9
First, parboil the sweet potato, (Do not peel), till al-dente (done but still crunchy).
10
In a wok, place the curry paste, and the coconut milk.
11
Mix, bring to a boil and simmer for five minutes.
12
Add the chicken, garlic, ginger, onion, sweet potato, hot pepper, raisins, cayenne pepper and water, stir and simmer five minutes, till the meat is done.
13
Add mango and tomato, stir and cook 2 more minutes.
14
Serve over cooked rice.

1510

kcal

Calories

Fat

270

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 2 cups homemade coconut milk (See ingredients or directions below), 2 cups hot water, grated flesh of one whole coconut, 2 cups homemade coconut milk, 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