I love coconut curries. In my opinion, they are the best type of curry. They are creamy, sweet and just a little spicy. And this coconut chicken curry delivers on all levels. The coconut milk makes it creamy, the brown sugar brings in the sweet and the jalapeno kicks up the spice. You can add any of your favorite vegetables. But my preference is mushrooms (an absolute must), onions and red peppers. Not to mention, even my kids gobbled up those delicious coconut milk soaked mushrooms will glee. In fact, no tears were shed from any of them that they had to eat mushrooms. So I call that a Mom win!
The coconut milk is what makes this recipe amazing. But if you do not have coconut milk in your pantry, do not worry. Because you can still make this recipe without it – and have an amazing result – with this simple trick. Take one and a half cups of whipping cream and add in four and a half tablespoons of sweetened coconut flakes. When you use this substitute for coconut milk you will still get a deliciously flavorful and creamy coconut chicken curry.
When serving your amazing Thai coconut curry, try it on a bed of coconut rice. Coconut rice is a little more work than regular rice. But you will not be disappointed with the results. The extra coconut creaminess of the rice will compliment the curry perfectly.
Thai Coconut Chicken Curry
- 1 lb Chicken Breast, diced
- 3 Tbsp Oil (Coconut or Olive Oil)
- 3 cloves Garlic, minced
- 2 Tbsp Ginger, grated (or ½ tsp ground ginger)
- 2 tsp Curry Powder
- ¼ tsp Cumin
- ⅛ tsp Cinnamon
- ½ Jalapeno, diced (or ¼ tsp chili flakes)
- 1 Red Bell Pepper, 1" diced
- ½ Red Onion, diced
- 2 cups Mushrooms, quartered
- 1 can Coconut Milk (or substitute with 1½ cups whipping cream and 4½ Tbsp sweetened coconut flakes)
- 3 Tbsp Brown Sugar
- 2 tsp Soy Sauce
- 2 tsp Dried Basil
- 1 Tbsp Fresh Lime Juice (about ½ lime juiced)
- Salt & Pepper, to taste
- Heat 1½ tablespoons of oil in a wok over medium-high heat.
- Season chicken with salt and pepper, then add to the wok. Sear all sides then add in the curry powder, cumin and cinnamon. Cook until the chicken is no longer pink and cooked through. Remove to a plate.
- Add in the other 1½ tablespoons of oil to the wok.
- Place the garlic and the ginger in the wok and stir until fragrant (1-2 minutes). Add the jalapenos, red pepper, onion and cook until almost soft. Then add the mushrooms and cook for a couple of minutes.
- Add in the remaining ingredients and simmer for 5 minutes.
- If you want to thicken the sauce a little bit, make a slurry of 2 tablespoons water and 1 tablespoon of cornstarch and add to the curry. Simmer until thickened.
- Serve with rice or coconut rice for best results.
“Hear, O LORD, when I cry with my voice! Have mercy also upon me, and answer me. When You said, “Seek My face,” my heart said to You, “Your face, LORD, I will seek.” Do not hide Your face from me; do not turn Your servant away in anger; You have been my help; do not leave me nor forsake me, O God of my salvation.”