Thai Food Recipe With Coconut Milk

Pinterent Juli 26, 2023 Comment

With classic Thai flavors in a creamy coconut milk sauce, this Thai Coconut Chicken is both mouth-watering and easy to make! Enjoy this explosion of flavor over white rice for a quick and easy weeknight dinner ready in 30 minutes!

Love the ease of making stir fry for dinner? Don’t miss our Chicken Stir Fry, Sweet and Sour Chicken, or Chicken and Broccoli Stir Fry.

When it comes to international cuisine, I have a soft spot for Asian food – especially Thai food. I love the robust, hearty flavors that ignite your taste buds without being particularly spicy. (In most cases, at least!) While many people automatically think of curry when talking about Thai food, this Thai Coconut Chicken is a little different.

Easy, One Pot Coconut Thai Chicken Curry

It’s similar to a curry, with vegetables and a coconut milk base, but contains no ground curry or paste. Instead, the sauce is a combination of coconut milk, peanut butter, and chili garlic sauce, with hints of Worcestershire sauce, lime juice, and brown sugar. Is your mouth watering yet?! Then we add in some chicken and veggies to make it a complete dinner. All in under 30 minutes. So easy and delicious!

While this recipe is full of traditional Thai flavor, it doesn’t require any fancy or unusual ingredients. Just a few spices and some pantry staples.

Dinner is just 30 minutes away when you make this Thai chicken stir fry! Be sure to prep all of the ingredients before you start cooking, as it all comes together quickly. Here’s a brief summary:

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To freeze: Thai coconut chicken makes a great freezer meal. Allow to cool completely, then transfer to a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge.

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on

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Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Subscribe for free to receive new weekly recipes and instantly get 7 Easy Family Meals for under $15 each! A week's worth of dinners that won't break your pocket book.Think restaurant-quality chicken curry is only available for takeout? Think again! You can pull together this incredibly tasty Thai Chicken Curry with Coconut Milk in less than 30 minutes and the flavor is so, SO good.

For more out-of-this-world Thai-inspired recipes, try my popular posts for Grilled Sweet and Spicy Thai Chicken Kabobs , Shrimp Pad Thai with Peanut Sauce , and Thai Coconut Curry .

Thai Kitchen Gluten Free Unsweetened Coconut Milk

I’m a little ashamed to admit it took me a while to get up the courage to try making Thai food in my own kitchen. I’d been eating in Thai restaurants for years and admittedly craved it more regularly than my eating-out budget would allow but I felt nervous about replicating it at home.

Turns out, I had nothing to worry about! Thanks to a few pantry staples (if curry powders and pastes are not currently pantry staples in your house, they soon will be!), coconut milk, and some veggies, I was able to pull off a simple Thai dish that tasted just like the real thing on the first try.

Trust me, it’s pretty hard to mess up (and even if you do, it’ll still taste good!) and once you get past the jitters of taking on a new flavor profile, you’ll be wanting to make Thai food all the time! (Such as this Sweet and Spicy Thai Chicken.)

Thai Chicken Curry With Coconut Milk

See? Nothing crazy, just a handful of pantry staples and a couple of ingredients you can grab on your way down the Asian-cuisine aisle at your local grocery store. Though after you try this recipe and love it (because trust me, you will) you’ll be keeping every single one of these ingredients regularly stocked at your house so that you can try my Chicken and Broccoli Coconut Curry and Chicken Satay with Spicy Peanut Sauce.

I’ve made this dish dozens of times (hundreds maybe??) and I’ve got it down to such perfection I can practically make it with my eyes closed. Here are all of my secrets for making restaurant-worth chicken curry at home:

Thai Chicken Curry with Coconut Milk is an Asian-inspired recipe that's so easy and so tasty, you'd think you were eating at a fancy restaurant. If you've ever wanted to try making Thai food before but were too scared, this is the recipe that will change your mind forever!

Easy Thai Mussels In Coconut Milk

To add a spicy kick of this recipe, stir add 1/2-1 teaspoon crushed red pepper flakes, or sriracha sauce to taste. I stir it into the pan in step 3 along with the coconut milk and curry paste.

To lighten this dish up a bit, feel free to use light coconut milk or even a combination of light and regular. Any time you reduce the fat content of milk the result will be slightly less creamy and rich, but in this case I can confidently tell you the flavor is still amazing. When I use all light coconut milk, I usually add a tablespoon or so of soy sauce to the dish to really bring out the flavors of the curry.

For a complete meal serve this over steamed white rice or rice noodles and a side of buttered naan (Indian flat bread). This is blending cuisines a bit but trust me, it works.

Thai Chicken Curry In Coconut Milk Recipe

To really take it to the next level, add a side of mango chutney – you can find this magical stuff in a jar in the Asian culinary section of most grocery stores. I like to dip my naan in it and even add a dollop of the chutney right on to of my curry dish. If you’re wondering if you’ll like mango chutney, you WILL. It’s like a thick mango sauce or jelly with a very mild heat element (it will not burn your tongue, trust me).

Calories: 909 kcal , Carbohydrates: 20 g , Protein: 33 g , Fat: 80 g , Saturated Fat: 47 g , Cholesterol: 167 mg , Sodium: 749 mg , Potassium: 1077 mg , Fiber: 7 g , Sugar: 12 g , Vitamin A: 4182 IU , Vitamin C: 122 mg , Calcium: 71 mg , Iron: 5 mgToday’s Thai Chicken Curry is a healthy, one-pan dinner that’s dead simple to prepare and outrageously tasty. Ready in under an hour, this easy Thai curry recipe is fast enough for a weeknight but special enough for company.

With a short and simple ingredient list, at least compared to many Thai recipes, I had to wonder how this easy Thai chicken curry could measure up.

Thai Chicken Soup With Coconut Milk (tom Kha Gai) • Low Carb With Jennifer

It’s even better than some of the best authentic chicken curry I ate in Thailand—seriously, compared to a few popular places we tried in tourist Chiang Mai, I like this one more!

5 Star Review “A winner! Put it into the rotation, asap. My kids are picky. My husband knows and loves Thai food. There was none left.” — Ann —

Aside from being downright delicious, I love this recipe for its short, approachable ingredient list (you can find everything you need at your local grocery store) and simple one-pan cooking method (like this Egg Roll in a Bowl).

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The final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce brimming with ginger, garlic, and authentic Thai curry flavor.

If you’d like to make a green Thai chicken curry, you can swap the red curry paste for green. Note the flavor will be much more herbal. I suspect yellow curry paste could also be used with tasty results if you’re open to experimentation.

As written, this recipe is Whole30 compliant! It’s also Paleo. (For more Whole30 chicken recipes, check out my Harvest Chicken Skillet, Whole30 Chicken Salad, or many of these Whole30 recipes).

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Far quicker than ordering takeout (and definitely faster than a flight to Thailand), this is simply the BEST easy Thai curry recipe you’ll find.

This easy Thai chicken curry uses simple ingredients and fast prep to create a one pan Thai curry meal with oodles of flavor!

Serving: 1 (of 4), without rice or sourdough Calories: 473 kcal Carbohydrates: 9 g Protein: 39 g Fat: 32 g Saturated Fat: 25 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Trans Fat: 1 g Cholesterol: 109 mg Potassium: 954 mg Fiber: 1 g Sugar: 3 g Vitamin A: 2556 IU Vitamin C: 45 mg Calcium: 56 mg Iron: 5 mg

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Unfortunately, in my experience, sauces made with coconut milk simply do not hold up well to freezing. They tend to