Thai Curry with Chicken

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thai curry chicken

It’s curry time again! I love curries and eat them A LOT. This here is a yellow variety with chicken, coconut milk, red bell pepper and lots of intense flavor. It’s very easy to make and, even better, requires mainly pantry ingredients. Enjoy!

thai curry chicken
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Thai Curry with Chicken

An easy recipe for a delicious Thai curry with chicken.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Main Course
Cuisine: Indian
Keyword: curry
Servings: 2

Ingredients:

  • 1 large yellow onion
  • 1/4 of a 2-cup chicken bouillon cube
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon whole yellow mustard seeds
  • 1/8 teaspoon whole cumin seeds
  • 1/8 teaspoon whole coriander seeds
  • 1 garlic clove, pressed or minced
  • 1 teaspoon powdered ginger
  • 1 teaspoon turmeric powder
  • 1 tablespoon yellow curry powder
  • 2 medium-sized boneless, skinless chicken breasts, seasoned with salt and cut into bite-sized pieces
  • 1.5 tablespoons tomato paste
  • 1 can coconut milk, 13.5 ounces
  • 2 teaspoons soy sauce
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 can pineapple chunks (8 ounces) without the juice
  • lime juice
  • chopped peanuts
  • chopped green onion
  • chopped cilantro

Instructions:

  • Peel the onion and chop into ~ 1-inch chunks.
  • Put onion into a pot along with 1 cup of water and boil without a lid until almost all water has evaporated.
  • Puree the onion in a food processor along with the quarter chicken bouillon cube. Set aside.
  • Heat the oil in a Dutch oven until shimmering.
  • Add mustard, cumin and coriander seeds to the oil and fry on 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 will probably splatter!).
  • Turn the heat up to medium-low or medium and fry the onion for 15 minutes.
  • 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, then simmer for 10 minutes.
  • Sprinkle with lime juice to taste and add peanuts, green onion and cilantro as garnish.

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20 comments

  1. Shelley says:

    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. says:

      Thanks, Kevin! Glad you enjoyed the video too, I really did like the atmosphere they created in that. The curry is probably even better with fresh pineapple but it’s more or less impossible to get fresh and ripe tropical fruit up here in the mountains…

      • Kevin | keviniscooking says:

        We’ve often thought of moving to Portland and greener pastures, but find California has spoiled me in weather and food availability. There’s a give and take for everything right? Plus, we get to visit family in Portland yearly to get our love of the green and mountains in!

        • Nicole B. says:

          Isn’t that the truth indeed!:) But generally the CO mountains are as close to a perfect location for me as is gets and I can (mostly) overlook the lack of fresh juicy fruit in the winter (and the occasional 5 feet of snow in May…).

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