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–+ servings
Coconut Red Curry Chicken

Coconut Red Curry Chicken: A Creamy, Spicy Delight at Home

Coconut Red Curry Chicken is a delightful fusion of spicy and creamy flavors, perfect for a quick and impressive dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Thighs skin-on helps retain moisture
  • 1 tablespoon Paprika consider smoked for deeper flavor
  • 1 teaspoon Garlic Powder or 1 clove fresh garlic
  • 1 teaspoon Onion Powder or about 1/4 cup fresh onion
  • 1 teaspoon Turmeric can be omitted
  • 1 tablespoon Curry Powder experiment with different blends
  • to taste Salt & Pepper adjust to taste
  • 2 tablespoons Oil vegetable or coconut oil works well
For the Curry Sauce
  • 1 medium Shallot yellow onion is a suitable substitute
  • 2 tablespoons Red Curry Paste adjust for desired heat
  • 1 can Coconut Milk light coconut milk can substitute
  • 1 medium Red Onion can swap with yellow onion or scallions
  • 1 cup Bell Peppers add other veggies if desired
  • 1 tablespoon Brown Sugar or honey as an alternative
  • 1 tablespoon Fish Sauce soy sauce is a vegetarian alternative
  • to taste teaspoon Red Pepper Flakes omit for a milder dish
  • 1 tablespoon Lime Juice or lemon juice as a substitute
  • 1/4 cup Thai Basil regular basil can be used if unavailable

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Combine boneless chicken thighs with paprika, garlic powder, onion powder, turmeric, curry powder, salt, pepper, and oil. Mix thoroughly and let marinate for about 10 minutes.
  2. Sauté Chicken: Heat oil in a large skillet over medium heat, add marinated chicken and sauté for 5–6 minutes until 70% cooked. Remove chicken and set aside.
  3. Sauté Shallots: In the same skillet, add sliced shallots and cook for 2–3 minutes until soft and translucent.
  4. Cook Curry Paste: Stir in red curry paste and cook for about 1 minute until aromatic.
  5. Add Coconut Milk: Pour in coconut milk, stirring to combine, and bring to a simmer.
  6. Combine Ingredients: Add red onion and return the chicken to the skillet. Cover and simmer for 20 minutes, stirring occasionally.
  7. Finish Curry: After 20 minutes, add brown sugar, fish sauce, and any additional vegetables. Cook for another 3–5 minutes.
  8. Garnish and Serve: Remove from heat, garnish with Thai basil and a drizzle of coconut milk. Serve hot over rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 20gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Allow chicken to marinate for at least 10 minutes for enhanced flavor. Use fresh garlic and herbs for best results.

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