Friday, October 30, 2020

Thai Coconut Curry (Any Variety)

Basic recipe for a delicious Thai Coconut Curry! Use your favorite curry paste and add your favorite vegetable! My favorite are sweet potato and broccoli :)


2 tablespoons olive oil

1 small to medium onion, cut into large pieces 

3 cloves garlic, finely minced or pressed (3 teaspoons)

1 tablespoon ginger paste (find in produce section) OR 1 teaspoon ginger powder

1 teaspoons ground coriander

1-14oz can coconut milk, full fat*

4 tablespoons (60 grams) Thai Curry Paste (any color, red, yellow, green)**

Approximately 2-3 cups of chopped vegetables, whatever combination you like (white potato, sweet potato, carrots, green beans, peas, broccoli)

8-16oz thin sliced chicken breast (depending on how much veggie to chicken ratio you want)

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

2 tablespoons sugar, or more to taste

1-2 tablespoons lime juice (optional to taste)

Water or chicken broth to thin if needed

chopped fresh cilantro and or chopped peanuts, for garnishing individual servings (optional)


Saute onions on medium low heat in oil until tender. Add spices (garlic, ginger, and coriander) and stir for one minute. Add a couple tablespoons of coconut cream from the top of the can and the curry paste. Stir for 1-2 minutes. Add rest of coconut milk. Puree with immersion blender (optional).

Add vegetables, chicken, salt, pepper, (and sugar and lime juice to taste). Cover and simmer low for 20 minutes or until chicken is tender and vegetables are cooked. 

Thin with ¼ cup of water or chicken broth if needed. Serve over jasmine rice. Garnish individual servings with fresh chopped cilantro and or chopped peanuts.

*I like Chakaoh and Thai Kitchen Brands of coconut milk

** Curry paste brands will vary in taste and heat. I like Mae Ploy, Thai Kitchen and Mae Anong brand