This coconut Thai chicken curry is an easy one-pan dinner that’s bursting with flavor from cumin, coriander and mustard seeds, ground ginger, yellow curry powder, turmeric powder and lots of vegetables. Red bell pepper, pineapple and lime juice add freshness and chopped peanuts make for a crunchy finish.
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How to make the curry:
Step 1. Start by boiling 1 large, roughly chopped yellow onion in a mix of 1/2 cup water and 1/2 cup chicken broth. Once the onion is cooked, process it into a puree in the food processor.
RECIPE NOTE: The onion puree not only adds flavor to this dish, it also acts as the thickener for this curry and creates a really smooth texture.
Step 2. Set the onion puree aside and get out a Dutch oven or a cast iron pan with a lid. (Either one will work but the Dutch oven will do a better job at keeping in any splatter).
Heat 2 tablespoons vegetable oil and then fry the spice seeds in it (1/4 teaspoon yellow mustard seeds, 1/8 teaspoon cumin seeds and 1/8 teaspoon coriander seeds).
Step 3. Once the seeds start to sizzle, carefully add the onion puree and fry for about 15 minutes.
Add 1 minced or pressed garlic clove, 1 teaspoon ground ginger, 1 teaspoon ground turmeric and 1 tablespoon yellow curry powder to the pan.
RECIPE NOTE: As always, I highly recommend that you use high-quality curry powder from a dedicated spice shop. High quality spices make a huge difference in any dish but I find that that is especially true for curries and for curry powder.
Step 4. Mix the spices into the puree.
Step 5. Add in 2 medium-sized boneless, skinless chicken breasts, cut into bite-sized pieces.
Step 6. Add the remaining ingredients: 1.5 tablespoons tomato paste, 1 can coconut milk (13.5 ounces), 2 teaspoons soy sauce, 1/2 red bell pepper, cut into chunks, and 1 can pineapple chunks (8 ounces). Bring the mix to a boil, cover loosely with a lid and simmer for 10 minutes.
Step 7. To finish the dish, season to taste with a little salt, then sprinkle on a bit of lime juice and top with chopped peanuts, green onion and cilantro.
Is this dish spicy?
The level of spiciness in this Thai chicken curry is determined by the yellow curry powder. I recommend you get mild curry powder for a mild curry and medium for a curry that has a bit of a kick to it.
How to serve the curry:
Garnish the curry with fresh cilantro, chopped green onion and chopped peanuts and serve over rice with a fresh slice of lime on the side.
How to store leftovers:
This curry reheats very well, just store it in an airtight container in the fridge for up to one day and reheat in the microwave or on the stovetop.
More delicious curry recipes:
Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!
Recipe Card
Thai Chicken Curry
Ingredients:
- 1 large yellow onion
- ½ cup chicken broth
- 2 tablespoons vegetable oil
- ¼ teaspoon whole yellow mustard seeds
- ⅛ teaspoon whole cumin seeds
- ⅛ teaspoon whole coriander seeds
- 1 garlic clove, pressed or minced
- 1 teaspoon powdered ginger
- 1 teaspoon turmeric powder
- 1 tablespoon mild or medium yellow curry powder* (depending on how spicy you would like the dish)
- 2 medium-sized boneless, skinless chicken breasts, cut into bite-sized pieces and sprinkled with salt
- 1 ½ tablespoons tomato paste
- 1 can coconut milk (13.5 ounces)
- 2 teaspoons soy sauce
- ½ red bell pepper, chopped into 1-inch pieces
- 1 can pineapple chunks (8 ounces), drained
- lime juice
- chopped peanuts
- chopped green onion
- chopped cilantro
Instructions:
- Peel the onion and chop into 2-inch chunks.
- Put the chopped onion into a pot along with chicken broth and 1/2 cup of water. Boil without a lid until almost all liquid has evaporated.
- Puree the onion in a food processor. Set aside.
- Heat the oil in a Dutch oven or a cast iron pan to which you have a lid.
- Add mustard, cumin and coriander seeds to the oil and fry on medium-low heat for 2 – 3 minutes. (The seeds need to sizzle but be careful not to burn them.)
- Carefully add the onion puree. (Be careful, this might splatter; keep a splatter screen ready).
- Fry the onion puree for 15 minutes on medium heat.
- Add garlic, ginger, turmeric and curry and stir until you have a homogeneous mix.
- Add the chicken pieces and fry for about 2 minutes.
- Add tomato paste, coconut milk and soy sauce and mix well.
- Add bell pepper and pineapple, bring to a boil, cover loosely with a lid and simmer for 10 minutes.
- Season to taste with a little bit of salt, then sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish and serve with rice.
Nancy Perine
Hi Nicole ~~~ I had lots of fun wandering through your web site. Your Thai Chicken Curry caught my eye. For the longest time I wouldn’t even think of making anything with curry in it … that is, until I discoverd mild curry powder. I always have checken breasts & thighs in the freezer and would you believe I even had ALL the ingredients on hand .. even the peanuts! I used Maui onion and green onions and cilantro from our herb garden. Cooked all in my dutch oven. IT WAS YUMMY! Thanks so much for sharing!
Nicole Branan
I love to hear that, Nancy! So glad you enjoyed the curry, it’s one of my favorites. Thank you so much for leaving feedback, I really appreciate that. :)
Kelly | Foodtasia
Wow, Nicole! That sauce is amazing! Love that spice paste – so much flavor! Definitely have to try this – the family will love it!
Nicole Branan
Thanks, Kelly! I love the sauce too, it’s so flavorful and yet so easy to make. Hope you’re having a lovely weekend. :)
Shelley
Just made it tonight. Easy to make and delicious. I used fresh ginger instead of powdered and served with stir fried bok choy. Thank you for a great recipe.
Nicole B.
SO great to hear that, Shelley. Thank you so much for the feedback!! :)
Allie | Baking a Moment
Looks fantastic Nicole! I love all the exotic spices + coconut milk!
Nicole B.
Thank you, Allie! :)
Shinee
Curry is my absolute favorite, and I’m always on the lookout for a new recipe to try. :) And just gorgeous shot, Nicole!
Nicole B.
Thanks, Shinee! Glad you like it!. ;)