Thai Coconut Curry Chicken
This Easy Thai Coconut Curry Chicken recipe is a simple one pot meal. You can use any Thai seasoning or curry you like. There are jars of various types of Thai curry paste in the market, or you can use a powdered mixture. My favorite powder for this dish is a homemade Thai curry powder you can try for yourself. Serve this classic South Asian dish over Cauliflower Rice.
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Amount Per Serving
Calories from Fat 115
% Daily Value *
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 6g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 tablespoon coconut oil
- 1/2 medium onion, chopped
- 1 medium red bell pepper, cored, seeded and chopped
- 2 tablespoons of curry paste, (choose green, red, yellow, Massaman or Panang depending on your preference for spicy or mild, savory or sweet curry)
- Salt to taste
- 1 pound boneless, skinless chicken thighs, cut in bite-sized pieces
- 3/4 14 ounce-can coconut milk
- Juice of 1 lime
- Heat the coconut oil in a large skillet. The actual amount of oil depends on the size of the pan. You want a thin coating on the bottom.
- Add 1/2 medium chopped onion and 1 medium chopped red bell pepper. Stir and cook until onion is translucent and getting soft.
- Add the Thai spices (including the salt or seasoning salt). The amount will depend on the brand of spice mix you use. I use about 4 teaspoons but for a different brand like a hot paste, use closer to 2 teaspoons.
- Stir until you start to smell the spices.
- Add the 1 pound chopped chicken pieces. Stir until almost cooked through.
- Add the 3/4 can unsweetened coconut milk.
- Add the 12 ounces fresh or frozen green beans. Bring it to a boil, and then simmer until green beans are al dente.
- Serve with juice of one lime.