Thai Coconut Curry Chicken — Damn Delicious

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Thai Coconut Curry Chicken

Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!

Butters and I are slowly adjusting to life back in Los Angeles. I mean, it’s actually been quite a struggle.

We went from baguettes to croissants and the creamiest scrambled eggs to a PB and J sandwich for breakfast. Not sure what happened there.

Maybe Butters and I should move to Paris for a year or two….

But until then, I’ll be at home, getting my Thai-fix with this coconut curry chicken.

I’ll be honest though. The chicken is the star here, as it should be. But I’m secretly hoarding all the sauce to put it over a bowl of rice.

Who needs the protein anyway, right?

Thai Coconut Curry Chicken

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Make your favorite Thai take-out dish right at home! The leftover sauce is also perfect to spoon over rice for another meal!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 2 (14 ounce) cans light coconut milk
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • Juice of 1 lime
  • 1 tablespoon fish sauce, optional
  • 1 teaspoon sugar
  • 8 ounces sugar snap peas
  • 1 Thai chili pepper, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves


  1. Preheat oven to 400 degrees F.
  2. Season chicken with salt and pepper, to taste.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
  4. In a medium bowl, whisk together coconut milk and cornstarch; set aside.
  5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in ginger until fragrant, about 1 minute.
  6. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk mixture, and cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. Stir in lime juice, fish sauce, sugar and sugar snap peas.
  7. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  8. Serve immediately, garnished with chili pepper and cilantro, if desired.

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This looks so yummy, my mouth is watering. However, my carnivore won’t eat chicken, no matter what. Will this work with beef or pork?

I’m planning on making this with tofu!

your recipes!
! do you have out a cookbook? if not please get one out there please….

Yes, I actually do! It is scheduled to come out September 2016.

Sign me up for sure.

This recipe is brilliant . Thank you for sharing. when I to make dishes that are sauced I love pouring them
Over other things. Especially my moles.

This recipe sounds nice. Thank you.

Gonna try this soon. But no nutrition facts?? 🙁

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

I imported the recipe using my fitness pal. Not sure how accurate it was but this is the run down per serving…

Serves 8
Calories 213
Fat 12.9 g
Saturated fat 6.9g
Polyunsaturated 1g
Monosaturated 2.5g
Trans 0g
Protein 14g
Sugar 3.9g
Fiber 2.2 g
Cholesterol 76.8 g
Sodium 347.2 g
Potassium 379.3
Carbs 11.3
Vitamin A 24.22%
Vitamin C 129.1%
Calcium 2.3%
Iron 11.3%

Can’t wait to try this. How spicy is the red curry paste. My husband cannot tolerate a lot of spice. What amount would you suggest for “mild”? Thanks for your help. I have tried many of your recipes…ALL are wonderful.

I recommend starting with 1 TBSP, adding additional paste as needed.

I did two Tbsp to start, and it was much milder than I expected, but was very flavorful. Next time I’ll do the three that the recipe calls for.

Does this work well with other cuts of chicken? Say Drumsticks or Wings?

I absolutely love your recipes. They are inspiring and always delicious!
Thank you for sharing your culinary skills and love of food with all of us foodies out there! Making this tomorrow night!

These chickens look amazing! Just look at that juicy meat underneath that skin. So scrumptious!

Hi, what type/brand of curry paste would you recommend for this recipe? Thanks!

I use both Mae Ploy and Thai Kitchen.

oh god i have to cook it at home! x

With recipes like these, I’ll never get bored of chicken. This Thanks, Chungah!

Thai food is one of my weaknesses! I’m so gonna try this 🙂 Thanks for sharing your recipe 🙂

I would just like to cook this on the stovetop. Is it really necessary to transfer it to the oven?

To ensure even cooking, I recommend transferring the chicken into the oven, but as always, please use your best judgment.

Sounds delicious! Any other suggested vegetables? Not a fan of sugar snap peas.

Bell peppers and/or carrots would be great!

Try snow peas, mini corn, carrots and an assortment of peppers (a splash of color as well)

Did you use a lid when you put it in the oven?

Nope, no lid needed.

Hi – can I use chicken breast, or will that be too dry ?

Yes, you can certainly substitute chicken breasts but I find that this is best with chicken thighs – but as always, please use your best judgment.

hi can yo use boneless chicken thighs with skin on for this recipe.

Love your recipes.
How long does the leftover sauce last in the fridge or can i freeze it?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I froze it. It was great later. Added zucchini and more rice. Delicious!

This was absolutely delicious! I used more red curry paste, but it was all gobbled up quickly!

Great recipe! My hubby and I both loved it. Thank you for a flavorful Thai recipe that was easy and delicious. I will definitely be making this again!

HOLY GOOD GODD*MN you weren’t kidding about the sauce! I threw in sliced carrots and used coconut oil instead of butter just for fun, and then made coconut milk-green onion brown rice to serve it over. This will be a weekly staple from here on out, as it is A. Friggin delicious and B. yields a mountain of leftovers for lunches. Thank you so much!

I was not able to find red curry paste, could I substitute yellow curry paste? I know the coloring will be different but will it taste similar? Thanks, love all of your recipes!

Yellow curry tastes nothing at all like red curry. Red curry is so much better in my opinion.

I made this for a dinner party on Friday – a great success, everyone loved it,even my husband who doesn’t care for chicken thighs – the meat just fell off the bone and the sauce was delicious. Is it possible to do this dish with skinless boneless chicken breasts?

Made this for a dinner party and everyone loved it, even my husband who doesn’t care for chicken thighs. The sauce was so delicious and the meat fell off the bone,
Is it possible to make this dish using skinless boneless chicken?

Super obsessed with your site. You brought me from being a “terrible” cook to being an amazing one, according to my husband! Now I recommend your blog to all my friends, especially those who are cooking challenged like I was ;). My hubs doesn’t like chicken thighs tragically, but you make them so good he usually still gobbles them up. This time will be the first recipe I substitute chicken breasts for… I know you haven’t personally tried it, but for this do you still recommend searing it prior to sticking in the oven? I know breasts don’t seal in all that flavor like thighs do so I wasn’t sure if that step was pointless or not. Making this today and can’t wait to try it!

Awwwwww, thanks, Janel.

I actually always prefer to sear before cooking – it’s well worth the extra effort! But as always, please use your best judgment.

Can’t wait to make this. I am definitely looking forward to your cookbook and plan to buy a couple asChristmas Gifts.

Tasty. Will make again.

The chicken didn’t have much flavor. The sauce is tasteless even with the fishsauce and added basil. This need some lime leaves and lemongrass instead of lime. I prefer the traditional Thai curry with sliced chicken cooked over stove top.

Is there anything that can be substituted in place of the fish sauce? Can’t wait to make this. Your One Pan Garlic Ranch Chicken is AMAZING.

Here is a great forum discussing possible substitutes. Hope that helps!

I made this recipe at home. My family love this food. Thanks for this recipe

This sounds tasty! I trying to eat more vegetable with each meal. Can you suggest some more vegetable that will go well with this dish – thanks!

Bell peppers and/or carrots would be great! Another reader also suggested snow peas, mini corn, carrots and an assortment of peppers.

Do you think this could be done in a crock pot?

It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

My doubt: When you place the chicken into the oven, you top with the sauce or not? Or you just top the sauce when the chicken is cooked?

Both the sauce and chicken is placed into the oven.

I followed this recipe to a tee and there was WAY too much sauce. It never thickened either, it was just soupy and not very flavourful. Disappointing.

Wow! The sauce is amazing just like you said! First time making a Thai curry. My family enjoyed it so much there were no leftovers. Waaaaaaa! Only modifications were boneless, skinless chicken thighs and one can regular coconut milk/one can lite since it’s what I had on hand. Definitely making this again, by request! 🙂

Excellent recipe. Definitely making this again.

You put the chicken and sauce and veggies all in the oven for 30 mins or just the chicken?

Everything goes in the oven. 🙂

trying this tonight with a few substitutions but mainly the same ingredients 🙂

Damn you, this came out soo good that cooking for the fam has been added to my list of chores. thanks alot i guess.

Gurrrllll….this came out soo good like I bought it! I didn’t have thighs so I used wings. I added green pepper, red pepper, onions and mushrooms and I used the coconut milk according to how much meat I had, didn’t want it soupy. I had no snow peas so I just sautéed some broccoli with garlic and had jasmine rice. Delish! Your recipes are so easy to follow and are awesome! Thank you.

So I had some chicken thighs lying around and instantly thought about trying this recipe.
I had some Laksa/Assam paste in the fridge that i substituted for red curry paste and coconut milk powder mixed with water instead of coconut milk tins. (I’m extremely lazy when it comes to grocery which ends up in HUGE substitutions that often end up not so great)
My family isn’t biggy on veggies, i knowww they’re a bore ;p, so i put in some lemon wedges instead. Understandibly I was skeptical as i put in the oven.
But the result was absolutely scrumptious!
I’m love with the simplicity and beauty of this recipe. And the taste obviously.

Mighty thanks from Pakistan, Chungah.

I enjoyed this dish. I didn’t have the sugar snap peas, cilantro or the Thai chili. I had the chili paste which I ordered but couldn’t find the recipe until yesterday. I will make it again. I

I don’t have an oven-proof skillet, so after browning the chicken and making the sauce in a pan, I cooked it in the oven using a large pyrex casserole dish. It came out amazing! As always, your recipes are never overly complicated yet so full of flavor. This will definitely be added to the household list of go-to dinners.
(I’m also not a fan of snap peas, so I subbed them for green beans cut into bite size pieces. Delicious!)

I did not have red curry paste, so used curry powder. Did not have snap peas, so used zucchini. Yum. Added more zucchini the next day to the leftovers, with more rice. YUM

I’ve made this a couple of times now. The first batch was so bland, after one serving had no interest in leftovers or freezing and threw it out, but thought maybe potential if I tweak it a bit. Tried again tonight, which was better, used 3 tablespoons of curry paste, and full coconut milk rather than watered down, and had an improvement in flavor but still soupy which was okay since I had it over jasmine rice. It still lacks the depth of flavor but decent enough to where I’ll keep trying. I did use worcestershire sauce instead of fish sauce so don’t know if that made a huge difference. Maybe will even add more curry paste next time.

Worcestershire is not a great sub for fish sauce. I haven’t made this recipe yet, but it isn’t quite fair to review a recipe when you have subbed questionable ingredients.

Made this last night for dinner. I halved the recipe to feed the three of us. It really was delicious and simple. I opted to skip the snap peas and, instead, roasted a sheet pan of broccoli. I served the meal in bowls–rice, chicken, sauce, broccoli with a sprinkling of chopped roasted peanuts. Very good.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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