Thai Coconut Curry Boneless Chicken

Thai Coconut Curry Boneless Chicken

Boneless Thai Coconut Curry is a creamy, slightly spicy to very spicy curry dish depending on your preference, but just a mild amount of curry compared to traditional rich curry dishes. It is usually served with a lot of sauce so you will notice a large liquid content. I also make mine with carrots and potatoes to compliment this dish.

Thai Curry Chicken as you would guess is usually a popular dish made in Thai restaurants across the country. It is usually made with a redder looking curry paste and is  spicy and rich. I have created this quick and easy recipe which can be whipped up quickly but is still very tasty.

Ingredients for Thai curry Chicken

• Boneless Chicken Thighs  – may substitute with breast tenderloin.
• Garlic – minced
• Ginger – minced
• Scallion
• Seasoned Salt
• Garlic Salt
• Sugar
• Dark or Mushroom Soy Sauce
• Curry Powder – I always recommend to use a good quality curry as this will make all the difference in your meal. The only curry I personally use is from Jamaica called Betapac, and it never fails.
• Potatoes
• Carrots
• Onion
• Coconut Milk
• Water
• Oil
• Scotch Bonnet Pepper – or pepper of choice such as Cayenne

Preparation Steps for Thai Coconut Curry Chicken

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1. If using boneless thighs, cut out all the fatty parts and cut in small bite size pieces.
2. The boneless thighs are seasoned with scallion, minced garlic, minced ginger, sugar, a tip of soy sauce, seasoned salt, garlic salt and curry powder, it is then marinated at least 2 hours in a medium seasoning bowl.
3. When ready to cook, the thighs are browned for a few minutes in a non-stick skillet.
4. The potatoes and carrots are also boiled separately for about 5- 8 minutes and drained.
5. Add the potatoes and carrots to the thighs along with the coconut milk to continue to simmer another 5 minutes until cooked.
6. Add onions in the last few minutes.

Most people would want to add their spice of choice, which is optional, but I  add a little sometimes or none at all. This is one of my dishes that I make that has to be swimming in sauce, therefore along with the 1 cup of coconut milk , my preference is Grace can , but again there are a lot of options out there. I usually add an extra 1/2 cup of water or more if needed. Not to mention, this qualifies as one of my quick and easy dishes.

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Thai Coconut Curry Chicken

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Author Dianne

Ingredients

• 8 Boneless Chicken Thighs
• 3 cloves Garlic minced
• 1 stalk Scallion cut fine
• 1/2 tsp. Ginger minced
• 2 tsp. Seasoned Salt
• 1 tsp. Garlic Salt
• 1 tsp. Sugar
• 1/8 tsp. Dark or Mushroom Soy Sauce
• 2 tsp. Curry Powder good quality
• 1 large Potato or 2 medium
• 1 small Carrot cut in small rounds
• 1 small Onion cut horizontally
• 1 cup Coconut Milk
• 1 cup Water plus a little more if desired
• 1 Tbsp. Oil
• Pepper of choice (optional)

Instructions

1. Wash chicken and cut off all fatty pieces (best done semi-frozen). Cut in bite size pieces or small.

2. Season chicken with all above ingredients up to the curry powder. Cover in a medium seasoning bowl and marinate in fridge for at least 2 hours.

3. Peel and cut potatoes in 1-1/2" cubes. Place in a bowl of water until ready to cook. Peel & cut carrots into small rounds, set aside. Peel and cut up onion, set aside seperately.

4. Mix coconut water and add an extra 1/2 cup of water, set aside.

5. Heat a small pot of water on high heat until boiling. Add potatoes & carrots and boil around 5-8 minutes, drain.

6. Heat a large skillet on high heat. Add oil. After about 1 minute or when hot, add the chicken and stir fry until no longer pink, about 5 minutes. Add coconut milk and water mixture along with potatoes and carrots. Add pepper of choice if using, i would suggest minced up scotch bonnet pepper. Turn heat to medium, cover and simmer about 5 8 minutes. Add onion, stir and check if potatoes are cooked, cook a few more minutes if desired. Add a little more water if desired. Season to taste.

Recipe Notes

Best served over white rice. I like mine with a lot of gravy to soak up the rice and bring out the rich flavor of this dish.