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Thai Coconut Chicken Curry

Flavorful Thai Curry, Enjoy
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 people
Calories: 724kcal


For the Curry Paste

  • 4 oz chopped onion
  • 6 tbsp garlic
  • 3 inch piece of galangal or ginger
  • 1 tbsp. turmeric powder
  • 1.5 tsp coriander powder
  • 1 tbsp. cumin powder
  • 1/2 tsp. Thai Chili Flakes for a spicier version add 1-2 Tbsp
  • 1/2 tsp. black pepper
  • 1/2 cup lime juice or lemon juice
  • 1/2 cup fish sauce
  • 1/2 cup ketchup
  • 3 tbsp. brown sugar
  • 2 tsp shrimp paste
  • 1 lemongrass stalk (bottom only) or 1/2 tsp lemongrass powder

The rest of the ingredients

  • 3 lbs cooked diced chicken
  • 3 cans coconut milk
  • 1.5 cups chicken stock
  • 1.5 lbs potatoes chopped into small chunks
  • 1.5 tsp whole cumin seed toasted
  • 3 kaffir lime leaves chopped finely
  • 2 lbs tomatoes diced small (or pulsed in a food processor)
  • 1 cups toasted coconut
  • 1/4 cup coconut oil or vegetable oil


  • Start by adding all the curry ingredients into a blender. Blend till you have a smooth sauce.
  • In a cooking pot heat your oil and add the curry sauce. Cook on medium high stirring often for 10 minutes.
  • Add the chicken stock, coconut milk, and diced potatoes. Cook on a medium heat till the potatoes are tender.
  • Add the tomatoes, chopped kaffir lime leaves, toasted cumin seed, and toasted coconut. Cook another 10 minutes stirring occasionally.
  • Add your cooked chicken breast to the curry. Serve with Jasmine rice & Enjoy

To freeze and reheat

  • to freeze store cooled curry in freezer friendly containers. I use vac seal bags but freezer zip lock bags work as well. In a vac sealed bag your curry will last up to a year. IN a zip lock bag your curry will last 4-6 months.
  • to reheat, remove from freezer allow to thaw and heat in a pot on a medium heat until warmed through. The bags I use are boilable. If you are using these bags just place the bag in simmering water and simmer for 20 minutes. Serve and enjoy!