Chicken Curry with Coconut Milk

When I’m missing Thailand I open my ethnic recipe book and look for something that reminds me of the smell of Thailand. I wanted to surprise my husband because I hadn’t cooked any Thai recipes in a long time but as soon as I started cooking he ran to the kitchen and I said, “You’re cooking something Thai I smelled it. The surprise was ruined but he enjoyed the to-die-for dish.

I served the chicken with coconut milk and curry over rice.

Yield: 1

Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk recipe

The Thai version of the traditional Indian curry chicken is chicken with coconut milk and curry, and it is a sweet and spicy second course as a result of the combination.

Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 55 minutes


  • 800 gr of chicken pieces
  • 1 can of coconut milk
  • 1 tablespoon of curry
  • 1 shallot
  • 1 tablespoon of cornstarch
  • 1 teaspoon of ginger
  • 2 tablespoons of seed oil
  • 1 tablespoon of nam pla ( fish sauce


    1. Place the chicken in a bowl and cover it with coconut milk. Cook the chicken pieces for at least 30 minutes.
    2. Saute the chopped shallot and ginger in seed oil in a wok.
    3. Drain the chicken pieces and place them in the wok as soon as the shallot begins to brown.
    4. Set aside a spoonful of curry and a spoonful of cornstarch in coconut milk.
    5. When the chicken pieces are done, season with fish sauce and add coconut milk to the curry. Cook for a few minutes on high heat.
    6. Serve the chicken in coconut milk and curry with rice boiled in salted water as soon as the coconut milk has thickened.

Nutrition Information



Serving Size


Amount Per Serving Calories 667Total Fat 46gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 19gCholesterol 235mgSodium 549mgCarbohydrates 7gFiber 0gSugar 1gProtein 55g
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