This recipe is a simple, flavourful and healthy chicken dinner for anyone who loves a mild curry recipe.
Our Thai Coconut Curry Chicken recipe is perfect for a busy weeknight meal! Chicken breasts are cut into small chunks, then cooked in a mix of oil, ginger and garlic and onions. It is then simmered with spices, a Red Curry Paste, Veggies and Coconut Milk. The result is a delicious rich coconut curry dish. If you’ve never made a chicken curry recipe for your family before, this is the perfect one to try. It’s a mild curry with enough flavour to keep the dish interesting, but still mellow enough to appeal to everyone’s tastes.

THAI COCONUT CURRY CHICKEN

THAI COCONUT CURRY CHICKEN
Author: 
Recipe type: Main
Cuisine: South African
 
This recipe is a simple, flavourful and healthy chicken dinner for anyone who loves a mild curry recipe. Our Thai Coconut Curry Chicken recipe is perfect for a busy weeknight meal! Chicken breasts are cut into small chunks, then cooked in a mix of oil, ginger and garlic and onions. It is then simmered with spices, a Red Curry Paste, Veggies and Coconut Milk. The result is a delicious rich coconut curry dish. If you’ve never made a chicken curry recipe for your family before, this is the perfect one to try. It’s a mild curry with enough flavour to keep the dish interesting, but still mellow enough to appeal to everyone's tastes.
Ingredients
  • 2 to 3 tablespoons Oil
  • 1 Large Onion (finely chopped)
  • 500 gr Boneless Chicken Breast (diced into bite-sized pieces)
  • 2 Tsps. Ginger and Garlic Paste
  • 1 Tsp. Coriander Powder
  • 1 Tsp. Chilli Powder
  • Salt, or to taste
  • ½ cup Sliced Red Peppers
  • 125 gr Sliced Mange Tout
  • 2-3 Tbles Thai Red Curry Paste,
  • 1 Tbles Lime Juice
  • 2 Tsps. Brown Sugar (optional)
  • 1 165ml Can Coconut Milk or Cream
  • ¼ cup fresh coriander, finely chopped for garnishing
Jasmine Rice for Serving.
Instructions
  1. To a large pan add the oil, onion, and sauté over medium heat until the onion is soft and translucent.
  2. Add the chicken, garlic, ginger, coriander powder, chilli powder and cook for about 5 - 10 minutes or until the chicken is cooked. Stir frequently.
  3. Add the red peppers, mange tout, Thai curry paste, lime juice, and brown sugar if using and stir to combine.
  4. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly. You want the veggies to remain crisp.
  5. Add the coconut milk and cook gently for another 5 minutes.
  6. Taste for seasoning and add additional curry paste, and salt if needed.
  7. Garnish with chopped coriander and serve immediately with Jasmine Rice.
Notes
Be careful with the salt as the Thai Curry Paste does contain salt.