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Thai Chicken Curry

5 from 15 reviews

Make authentic Thai coconut chicken curry in 30 minutes with simple ingredients from any grocery store.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Thai
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Ingredients

  • 2 lbs chicken breasts or thighs, cut into 1.5” cubes
  • 3 garlic cloves, minced
  • 2 inch ginger knob, minced
  • 1 tbsp avocado oil
  • 14 oz can coconut milk, full fat
  • 2 tbsp red curry paste
  • 3 oz tomato paste, low sodium
  • 2 tbsp maple syrup or honey
  • 5 kaffir lime leaves or basil leaves
  • 1/2 tsp salt + more
  • Ground black pepper, to taste
  • Cilantro and lime, for garnish (optional)

Instructions

  1. Preheat large deep skillet or wok on medium heat and swirl oil to coat. Add garlic and ginger and saute for 30 seconds, stirring constantly. It burns fast.
  2. Add chicken sprinkled with a pinch of salt, and cook for 5 minutes, stirring occasionally. Doesn’t have to be cooked through.
  3. Add coconut milk, curry paste, tomato paste, maple syrup, kaffir lime leaves (if using), salt and pepper. Reduce heat to low and cook uncovered for 15 minutes.
  4. Garnish with fresh basil or cilantro, a bit of lime juice and serve over brown rice.

Storage Instructions: Refrigerate in an airtight container for 2-3 days or freeze leftovers for up to 3 months.

Notes

If you don’t use kaffir lime leaves, add fresh basil leaves at the end.

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