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Thai Coconut Chicken Red Curry
Servings: 6 servings
This Thai Coconut Chicken Red Curry is made using red Thai curry paste, coconut milk, chicken thighs and a mixture of different root vegetables. Served with a side of rice and a lime wedge, this meal has loads of flavor and reheats extremely well in the microwave.Print Recipe Pin Recipe
- 2½ lbs (1135 g) boneless skinless chicken thighs
- 1 medium (150 g) green pepper
- 1 bunch (100 g) green onions
- 3 medium (200 g) carrots
- 2 medium (400 g) russet potatoes
- ¼ cup (60 g) red Thai curry paste
- 1 can (400 g) light coconut milk
- 1 tbsp (8 g) cumin
- 1 tbsp (15 g) minced ginger
- 1 tbsp (15 g) minced garlic
- 1 tbsp (14 g) brown sugar
- 2 tbsp (32 g) peanut butter
- 1½ tbsp (23 g) lime juice
- 1½ cups (360 g) chicken broth
- 1 tbsp (6 g) cornstarch optional to thicken
- 2 tbsp (25 g) dry roasted peanuts
- 1½ tbsp (23 g) oil
- 4½ cups (675 g) cooked rice
- 1 lime optional for garnish
- 1 bunch cilantro optional for garnish
For the Rice
- Make enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.
For the Curry
- Wash and cut all of your vegetables. Cut the pepper into a large dice, green onions (both the whites and greens) into a small dice, the potatoes into large dice, and the carrots into a medium to large dice.
- In a large stock pot over medium high heat, add a bit of oil and add in your carrots, peppers, green onions, and ginger. Sauté for a couple of minutes until they develop some color.
- Make room in the center of the pot and add in a bit more oil and place the cumin and garlic into the oil to bloom it. Add in the red curry paste and brown sugar and stir everything together.
- Season the chicken lightly with salt and pepper on both sides. Make room in the center of pot and and add in the chicken. Cook it for a couple of minutes on each side to brown. Make sure you don't burn the vegetables.
- Once the chicken has browned, add in the coconut milk, chicken broth, and potatoes. Bring to a light boil and cover with a lid. Reduce the heat to medium low and allow it to simmer for 12-15 minutes.
- Once it has simmer for 12-15 minutes and the potatoes have softened, pull out the chicken and set aside. Add in the peanut butter and lime juice.
- Cut the chicken into bite sized pieces and return to the pot.
- If you need to thicken your curry, make a cornstarch slurry by mixing together equal parts of cornstarch and cold water. Start with 1 tbsp of each and slowly stir it in to thicken the sauce. If you need more, add more until you reach your desired thickness.
- This recipe makes 6 servings. Each dish gets ¾ cup of cooked rice. Divide the curry mixture evenly into each container. Top each dish with crushed peanuts, cilantro, and a slice of a lime wedge.
Calories: 601kcal | Carbohydrates: 57g | Protein: 38g | Fat: 24g
The information in the following table are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
This Post Has 26 Comments
Hi I was wondering if you make the meal prep and ship out to people if so can you let me know please and I’ll buy thank you plus I love ur YouTube channel keep it up
hello, I don’t make any meals for that purpose. It would be too difficult to ship. Thank you for your support 😎
Im definitely going to give this one a shot next week.
hope you enjoy 😎
In the recipe it says peanuts but in the instructions it doesn’t cover when to add the dry peanuts. Are they just for garnish purposes only?
Yes you are correct. It’s in step 1 of the Plating section. Just crush them a bit and sprinkle over the top 👍
Reading is hard, I also missed that step.
This is fantastic even my children enjoy it much love from the UK 🇬🇧
So glad to hear that, thank you 😎
Don’t get me wrong, I just made this, but even excluding a lot of the minor ingredients this is a fair amount beyond 600 calories per serving. My math is coming out to at least 750.
I go by what myfitnesspal spits out. Variations can occur if you choose different ingredients.
Was so good!! I didn’t change a thing. So spicy, flavorful and voluminous. Another banger recipe!
thank you, glad you enjoyed 😎
I’ve made this 3 times and I actually look forward to dinner when I prep this. Good job, Josh!!
Thank you, so glad you liked it 😎
Hey! You seem to add garlic in both steps 2 and 3/ Which is the correct one? 🙂
whoops, it doesn’t really matter when you add it, either will work
Is the white onions missing from the ingredients list. Not sure how much to use.
no that just means use both the green part and the white part of the green onions
The recipe is not even posted here..?
The recipe seems to be missing from this page. Is it subscription only?
Why is the recipe missing?
Hi Josh, what would you recommend to kick up the spice of this dish a little bit? Red pepper flakes? Chile peppers? Thank you very much!
I liked this a lot but only if it wasn’t “thai” so I mean its not bad, but I feel like its missing something…maybe some fish sauce and a few thai chilis? Will have to try it again and add a few things next time.
I made this last week and added the thai chilis and fish sauce as that’s how I’ve always made thai curry, definitely adds that missing touch.
This recipe is great, especially with the addition of 1 tbsp (6 g) red pepper flakes when blooming the spices. Also I enjoyed using a red pepper instead of a green pepper just because of how it looks.