Thai Coconut Curry

 In Chicken, Comfort Food, Dairy Free, Dinner, Gluten Free, Spicy, Thai, Under 1 Hour, Vegetarian

I once tried to make my own Thai Curry paste and it was such a hassle finding the ingredients that I gave up and thanked the Gods of the Thai People that someone took pity and made jars of the stuff that they sell at my local King Soopers.

What is a curry anyway? Is it a soup? Is it a saucy dish with shrimp or Chicken? Is it a spice blend? Curry is a base for your dish. It can be a paste, usually started with ginger and garlic, or a spice blend.

Indian Curry Blends are all different. Each family has their own blend that they hand down for generations. You will start with your Curry base and Fry it in oil to release the spices. Then you add vegetables and meat. Typically an Indian Style Curry dish will be made with cream and is more like a sauce than a soup.

Thai Curry is made with Makrut Limes (also known as Kaffir Limes) and traditionally made with coconut milk. Thai curry will often be very spicy, contain fish sauce instead of salt and have a little sugar in them to balance the heat. They are typically served as a soup.

So to sum it up:
A curry can be whatever you need it to be. Red, green, hot, mild, vegetarian, carnivorous, low maintenance and delicious. So grab a jar of curry paste and a bag of rice and prepare to be a master of the Curry.

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Thai Coconut Curry

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

  • 4 Boneless Skinless Chicken Thighs (for Vegetarian substitute 4 Thai Egg Plants)
  • 1 Sweet Potato
  • 1 Jar Thai Red Curry Paste (Or a spice blend that you like)
  • 3 Cups Full Fat Coconut Milk
  • 1 Tablespoon Coconut Sugar or Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 3 Thai Chilies (Optional)
  • 3 Green Onions for Garnish
  • 1 ½ Cups Basmati or Jasmine Rice (any rice will work really)

Directions:

Dice the Sweet Potato and Chicken into bite-sized Pieces.

Bring a pot of water to a boil and add the sweet potato. We’re going to par cook it for about 5 minutes.

In a large cast iron or skillet, add ½ Cup of coconut milk and the jar of curry paste (if using a spice blend, add some oil to the mix).

Fry the curry paste in the milk over medium heat until the oil begins to come to the surface, about 3-5 minutes. This will release the flavor of the spices. If it starts to stick, add a little more coconut milk.

Using a slotted spoon, pull the Sweet Potato’s out of the water and add to the curry mixture. Then add the Chicken pieces. (At this point also add in any other vegetables you want) Add Coconut milk till it’s almost, but not quite covering the chicken and sweet potato pieces. Bring to a simmer, stirring occasionally.

In the boiling water you cooked the Sweet Potatoes in, add your rice. We’re going to cook it like pasta. It will take about 20 minutes and you just cook it till it’s soft and then drain it. This eliminates the need to rinse your rice and makes the rice loose and fluffy.

Add the brown sugar, fish sauce and Thai chilies to the curry. Simmer until the chicken is cooked through and the sauce reaches your desired consistency, the longer you cook it the thicker the sauce will be. Right before it’s done, stir in the Makrut Lime Leaves. You won’t eat them but you want their flavor.

Discard the Thai Chilies and serve the curry over a scoop of rice. Garnish with sliced green onions or chopped cilantro. Enjoy!

Note if using a spice blend it’s a good idea to add some garlic and ginger to it.

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Small Pot
  • Cast Iron Skillet
  • Wooden Spoon
  • Mesh Strainer
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Thai Coconut Curry

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

  • 4 Boneless Skinless Chicken Thighs (for Vegetarian substitute 4 Thai Egg Plants)
  • 1 Sweet Potato
  • 1 Jar Thai Red Curry Paste (Or a spice blend that you like)
  • 3 Cups Full Fat Coconut Milk
  • 1 Tablespoon Coconut Sugar or Brown Sugar
  • 2 Tablespoons Fish Sauce
  • 3 Thai Chilies (Optional)
  • 3 Green Onions for Garnish
  • 1 ½ Cups Basmati or Jasmine Rice (any rice will work really)

Directions:

Dice the Sweet Potato and Chicken into bite-sized Pieces.

Bring a pot of water to a boil and add the sweet potato. We’re going to par cook it for about 5 minutes.

In a large cast iron or skillet, add ½ Cup of coconut milk and the jar of curry paste (if using a spice blend, add some oil to the mix).

Fry the curry paste in the milk over medium heat until the oil begins to come to the surface, about 3-5 minutes. This will release the flavor of the spices. If it starts to stick, add a little more coconut milk.

Using a slotted spoon, pull the Sweet Potato’s out of the water and add to the curry mixture. Then add the Chicken pieces. (At this point also add in any other vegetables you want) Add Coconut milk till it’s almost, but not quite covering the chicken and sweet potato pieces. Bring to a simmer, stirring occasionally.

In the boiling water you cooked the Sweet Potatoes in, add your rice. We’re going to cook it like pasta. It will take about 20 minutes and you just cook it till it’s soft and then drain it. This eliminates the need to rinse your rice and makes the rice loose and fluffy.

Add the brown sugar, fish sauce and Thai chilies to the curry. Simmer until the chicken is cooked through and the sauce reaches your desired consistency, the longer you cook it the thicker the sauce will be. Right before it’s done, stir in the Makrut Lime Leaves. You won’t eat them but you want their flavor.

Discard the Thai Chilies and serve the curry over a scoop of rice. Garnish with sliced green onions or chopped cilantro. Enjoy!

Note if using a spice blend it’s a good idea to add some garlic and ginger to it.

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Cutting Board
  • Chefs Knife
  • Small Pot
  • Cast Iron Skillet
  • Wooden Spoon
  • Mesh Strainer
  • Slotted Spoon

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Learn the Lingo & Pro Tips

Thai Coconut Curry 4 Servings 4 Boneless Skinless Chicken Thighs (for Vegetarian substitute 4 Thai Egg Plants) 1 Sweet Potato 1 Jar Thai Red Curry Paste (Or a spice blend that you like) 3 Cups Full Fat Coconut Milk 1 Tablespoon Coconut Sugar or Brown Sugar 2 Tablespoons Fish Sauce 3 Thai Chilies (Optional) 3 Green Onions for Garnish 1 ½ Cups Basmati or Jasmine Rice (any rice will work really)
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