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    You are in: Home / Thai / Coconut Curry Chicken Recipe
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    Coconut Curry Chicken

    Coconut Curry Chicken. Photo by CountryLady

    1/1 Photo of Coconut Curry Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    CountryLady's Note:

    This recipe from Food & Drink magazine isn't an authentic Thai dish but its delicious! You can add diced potato, diced tomato or sliced green beans instead of or in addition to the red peppers. My hubby doesn't like spicy food so he wasn't fond of it - but I'm the cook & occasionally he will just have to suffer!!

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    Units: US | Metric


    1. 1
      Pat chicken dry and remove any excess fat; sprinkle with turmeric.
    2. 2
      Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
    3. 3
      Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
    4. 4
      Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
    5. 5
      Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
    6. 6
      Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
    7. 7
      Check the sauce for taste – if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.

    Ratings & Reviews:

    • on April 17, 2009


      This is a really solid dish. I modified it quite a bit, but the sauce is very good... it didn't smell so great while cooking but was very good. I added an onion, 2 T garlic after cooking chicken. I added a couple of carrots and potatoes when it was simmering. I think these added bulk and nutrients to the recipe. I used red curry paste and increased the amount called for by a generous teaspoon after taking out my kids portion. I used 4 B/S chicken breasts instead of thighs. I also subbed lemon juice for lime and milk for coconut milk since I didn't have lime and coconut milk on hand... it would have been a little better with original ingreds. I increased the turmeric to 1 1/2 tsp. I served it over basmati rice and threw on some peanuts and raisins. So I guess I really modified the recipe a lot and should submit a new recipe! I almost burned myself and spilled some milk because the pan was so hot when I added milk and I got hot splattered.

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    • on July 14, 2006


      Thanks for this great curry (please see how I rate). Very easy to make, and I followed Kittencal's suggestions about garlic and onion. I used the green curry paste, and it all looked pretty with the red peppers and basil leaves. Served with sticky rice, it made plenty for my friend and me, and I had a fragrant tasty lunch the next day.

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    • on March 21, 2006


      Marg this is a great chicken curry recipe, I'm so glad I tryed this! the only change I made to this recipe was saute a small onion and a couple tablespoons fresh garlic after I browned the chicken, I incresed the tumeric Thai red curry paste, slightly, this is so good! thanks for another great recipe Marg!...Kitten:)

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    Nutritional Facts for Coconut Curry Chicken

    Serving Size: 1 (255 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 386.8
    Calories from Fat 286
    Total Fat 31.8 g
    Saturated Fat 20.9 g
    Cholesterol 68.0 mg
    Sodium 792.2 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 1.2 g
    Sugars 4.1 g
    Protein 19.1 g

    The following items or measurements are not included:

    Thai red curry paste

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