Coconut Thai Curry Chicken Recipe

Indulge in this vibrant and flavorful Coconut Thai Curry Chicken recipe, inspired by Food Network Star contestant Susannah Locketti! This updated version features tender chicken simmered in a creamy coconut milk sauce, bursting with aromatic green curry paste, sweet red bell peppers, crunchy water chestnuts, and fresh cilantro. A touch of heat and a hint of lime perfectly balance the rich coconut flavor. Serve over linguine for a satisfying and exotic meal ready in under 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 416.8 kcal

Protein 68g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Coconut Thai Curry Chicken

Light Coconut Milk
2-4 tablespoons green curry paste (adjust to taste)
Curry Powder
Fresh Ginger
Fresh Garlic
Ground Red Pepper
Salt
Black Pepper
Boneless Skinless Chicken Breast Half
Creamy Peanut Butter
1 large red bell pepper, roasted and sliced (or 1 jar (7 oz) roasted red peppers, drained)
Sliced Water Chestnuts
Onion
Green Onion
1/4 cup chopped fresh cilantro
Fettuccine
Cooking spray
1 lime, juiced (reserve half for garnish)

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How to Make Coconut Thai Curry Chicken

Roast the red bell pepper: Preheat broiler. Halve the pepper, remove seeds and membranes. Place cut-side up on a broiler pan and broil 5-7 minutes, or until skin chars. Cool slightly, then slice. (Alternatively, use jarred roasted red peppers).
Prepare the sauce: In a medium bowl, whisk together the green curry paste, coconut milk, peanut butter and 1/4 cup water until smooth. Set aside.
Cook the linguine: Cook linguine according to package directions until al dente. Drain and set aside.
Cook the chicken: Coat a large skillet with cooking spray. Add chicken and cook over medium-high heat for 5-7 minutes, or until browned and cooked through.
Add vegetables: Stir in the roasted red peppers, water chestnuts, red onion, and scallions. Season with salt and pepper. Cook for 5 minutes, or until heated through.
Combine sauce and chicken: Pour the coconut milk mixture over the chicken and vegetables. Stir gently to combine and simmer for 3-5 minutes, or until slightly thickened.
Finish and serve: Stir in the lime juice and cilantro. Season with salt and pepper to taste. Serve the chicken mixture over the linguine. Garnish with lime wedges and cilantro.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

19g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Asian Thai Gluten Free Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Fruit Pasta Asian Nuts Coconut Pasta Rice And Grains

Frequently Asked Questions

How long does it take to make Coconut Thai Curry Chicken?

Coconut Thai Curry Chicken takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Coconut Thai Curry Chicken?

Coconut Thai Curry Chicken has approximately 416.8 calories per serving, with about 68 g protein, 17 g carbohydrates and 11 g fat.

What ingredients do I need for Coconut Thai Curry Chicken?

The key ingredients for Coconut Thai Curry Chicken are Light Coconut Milk, Green Curry Paste, Curry Powder, Fresh Ginger, Fresh Garlic, Ground Red Pepper. See the full list with measurements above.