Thai Coconut Curry Chicken Recipe

Name: Thai Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken breast; 1 medium onion; 1 red bell pepper; 12 ounces frozen green peas; 12 ounces canned pineapple; 2 tablespoons oil; 1 garlic clove; 3 teaspoons thai spices; 1 teaspoon sweet curry; 2 teaspoons fish sauce; 1 (8 ounce) can light coconut milk; 1 (8 ounce) container vanilla yogurt; 1 piece dried ginger (or fresh); 1 cinnamon stick; salt & pepper; jasmine rice; cashews (optional)

Servings: persons

1 lb chicken breast
1 medium onion
1 red bell pepper
12 ounces frozen green peas
12 ounces canned pineapple
2 tablespoons oil
1 garlic clove
3 teaspoons thai spices
1 teaspoon sweet curry
2 teaspoons fish sauce
1 (8 ounce) can light coconut milk
1 (8 ounce) container vanilla yogurt
1 piece dried ginger (or fresh)
1 cinnamon stick
salt & pepper
jasmine rice
cashews (optional)

1
Heat oil in a heavy saucepan
2
Chop garlic, onion and bell pepper. Add to pan and cook until brown and soft.
3
Chop pineapple into bite sized pieces and add to pan.
4
Add the curry, fish sauce and thai spices (I like Penzeys Thai Sate seasonings) and stir.
5
Cut the chicken into bite sized pieces, lightly season with salt and pepper, add to pan and brown on all sides.
6
Add coconut milk and yogurt. Bring to a boil then turn it down to a simmer.
7
Add green peas, ginger and cinnamon stick.
8
Let simmer for 10-15 minutes.
9
Remove cinnamon stick and dried ginger root.
10
Serve over rice and top with chopped cashews if desired.

587

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

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: 1 lb chicken breast, 1 medium onion, 1 red bell pepper, 12 ounces frozen green peas, and more.

Yes, Thai Coconut 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!

Thai Coconut Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions