Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

Enjoy a healthier take on Thai Coconut Curry with this recipe that uses a flavorful salt-free spice blend and lets you customize the vegetables to your liking. It's a delicious and satisfying dish that's perfect for a quick weeknight dinner or a special occasion.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tbsp Saltless Gourmet Thai Coconut Curry Salt-Free Spice Mix
  • 1 tbsp vegetable oil (or coconut oil for extra flavor)
  • 1 medium onion, diced
  • 2 garlic cloves, minced (optional)
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 red bell pepper, diced
  • (Optional Vegetables):
    • 1 cup broccoli florets
    • 1 cup sliced carrots
    • 1 cup snap peas or snow peas
    • 1/2 cup diced zucchini
  • Salt and sugar to your desired taste
  • 1-2 tbsp fresh lemon juice (adjust to your preference)
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice (for serving)

Equipment

  • Large Skillet or Wok

Instructions

Get started:

  1. Cut the chicken into bite-sized pieces.
  2. Prepare all your vegetables: dice the onion, mince the garlic (if using), and chop the red bell pepper and any other optional vegetables you've chosen.

Cook the curry:

  1. Sear the Chicken: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. Sauté Aromatics: In the same skillet, add a touch more oil if needed. Add the diced onion and cook until softened, about 5 minutes. If using garlic, add it in the last minute and cook until fragrant.
  3. Bloom the Spices: Add 2 tablespoons of Saltless Gourmet Thai Coconut Curry Spice Mix to the skillet. Stir and cook for about 1 minute, allowing the spices to "bloom" and release their aroma. Be careful not to burn them.
  4. Make the sauce: Slowly add 4 cups of hot water to the spice mixture in the skillet, whisking constantly to create a smooth sauce. The coconut milk powder in the spice blend will dissolve and thicken the sauce.
  5. Simmer and Thicken: Bring the sauce to a simmer. Add the chickpeas, red bell pepper, and any other optional vegetables you are using. Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are tender.
  6. Return Chicken: Add the cooked chicken back to the skillet. Stir to coat it in the sauce. Continue to simmer for 5 more minutes, or until the chicken is cooked through and heated.
  7. Season and Finish: Remove from heat. Stir in salt, sugar, and lemon juice, adjusting the amounts to your taste preferences. Start with a smaller amount and add more as needed.

Serve:

  1. Serve the Thai Coconut Curry hot over cooked jasmine rice.
  2. Garnish with fresh cilantro.

Chef's Notes:

  • Spice Level: If you like a spicier curry, add a pinch of red pepper flakes or a small diced Thai chili pepper along with the spice blend.
  • Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand.
  • Protein: This recipe is also delicious with shrimp, tofu, or just vegetables for a vegetarian option.
  • Thickness: If you want a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Add this to the simmering curry in the last few minutes of cooking, stirring until thickened.
  • Garnish: Besides cilantro, you can garnish with chopped peanuts, a lime wedge, or a drizzle of sriracha for extra flavor and visual appeal.
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