Thai Coconut Curry Chicken

Leah Stacey


This is a really great and delicious recipe. It is so easy to make. Don't shy away from it because of the curry. Thai curry is different than yellow Indian curry. I make it for dinner often, my whole family loves it!
Tip: also if you have any fish allergies you can substitute the fish sauce for oyster sauce.

★★★★★ 2 votes
Stove Top


1 can(s)
coconut milk
1-2 Tbsp
green curry paste
boneless, skinless chicken breast halves
1-2 Tbsp
fish sauce or oyster sauce
2 Tbsp
brown sugar, packed
bags of frozen asian veggies
salt to taste


1In a large saucepan or wok simmer the can of coconut milk and green curry paste, mixed in, over medium heat for 5 minutes
2Cut up the chicken breast into bite sizes pieces. Add the pieces to the coconut and curry mixture, along with the brown sugar and fish sauce.
3Mix it all together and let it cook for about 10 minutes.
4When chicken is done cooking add the bag(s) of frozen Asian veggies.
5Let turn up the heat a bit and cook until veggies are done. Then turn heat back to low.
6Serve over your favorite rice. My favorites are Calrose rice and Jasmine rice.

About Thai Coconut Curry Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy