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A serving of Thai-Style Coconut Chicken Curry garnished with scallions, in a round bowl on a plate, with peas and cilantro scattered on the table.
Thai-Style Coconut Chicken Curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Say goodbye to take-out! This Thai-style coconut chicken curry has shredded chicken, peppers, and peas simmered in a creamy sauce that's perfect for busy weeknights.

Course: Main Dish, Soups/Stews
Cuisine: Thai
Keyword: chicken curry, coconut curry, thai curry
Servings: 6 Servings
Calories: 381 kcal
  • 2 pounds boneless, skinless chicken breasts or thighs, poached and shredded*
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 Tbsp fresh ginger, finely minced
  • 3 Tbsp AP flour
  • 2 Tbsp green curry paste (usually found in the Asian food section of your market)
  • 3 Tbsp soy sauce
  • 2 Tbsp dry sherry
  • 1 1/2 Tbsp light brown sugar
  • 13.5 oz unsweetened lite coconut milk (1 can)
  • 2 cups chicken stock
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 Tbsp cilantro, chopped
  • 1 cup frozen peas
  • 1 lime, zested and juiced
  • Kosher salt and freshly ground black pepper
To Serve
  • Cooked jasmine rice
  • Sliced scallions, chopped cilantro, and lime wedges
  1. Heat the oil in a large, heavy bottomed pot or dutch oven over medium heat.

  2. Add the onion and saute for 3 minutes. Add garlic and ginger and saute for 2 minutes more.

  3. Add flour, stirring to combine and cook for a minute, then stir in the curry paste. 

  4. Gradually pour in the soy sauce and sherry using a whisk to mix well.

  5. Continue to whisk and add in the brown sugar, coconut milk, and stock. Increase the heat to med/high and bring to a boil, then reduce to a simmer.
  6. Add the shredded chicken and peppers, season with salt and pepper, then cover and simmer over low heat until peppers soften, about 10-15 minutes, stirring occasionally.

  7. Remove lid and cook over med/low heat until sauce thickens slightly, about 10 minutes.

  8. Add cilantro, lime zest, lime juice, peas, and cook 3-4 minutes. Season with salt and pepper to taste.

  9. Serve over a scoop of rice and sprinkle with scallions, cilantro, and a lime wedge

Recipe Notes
  • I often poach and shred some boneless, skinless chicken breasts or thighs over the weekend to be used in soups or stews mid-week. This makes quick work of a weeknight meal and really cuts down on the cooking and prep time.  
  • To Poach Chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, bring to a boil, then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard the rest. Allow the chicken to cool slightly and then shred with your hands or two forks. I keep mine for a few days in a large ziploc bag in the refrigerator.
  • No time to poach? Grab a roasted chicken from your local market and simply shred the meat.
  • Dial up the heat (if you like it hot) by stirring in extra curry paste or mincing a fresh jalapeño and stirring that in with the garlic and ginger.
  • Lite coconut milk helps to reduce calories, but won't skimp on taste.
  • Brown jasmine or basmati rice is a great, healthy alternative to white rice.
Nutrition Facts
Thai-Style Coconut Chicken Curry
Amount Per Serving
Calories 381 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Cholesterol 99mg33%
Sodium 850mg37%
Potassium 856mg24%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 7g8%
Protein 37g74%
Vitamin A 1680IU34%
Vitamin C 78.9mg96%
Calcium 40mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.