How to Make Thai Coconut Chicken Curry From Scratch

by Michelle Micallef

This thai coconut chicken curry with potatoes, onions, and carrots is a delicious dish for the family or for a dinner for two! :)

Supplies

  • 2 Pounds Boneless skinless chicken breast
  • 1 Yellow onion
  • 1 Tablespoon Fresh ginger
  • 3 Garlic cloves
  • 1 ½ Tablespoons Curry powder
  • 1 13 oz can of coconut milk
  • ½ Cups Water
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons Sriracha hot sauce
  • 1 ½ Cups Chopped potatoes
  • 1 Cup Chopped carrots
  • 2 Teaspoons Salt
  • 2 Tablespoons Vegetable oil
  • Steamed rice
  • Instructions

    Step 1

    Gather up your ingredients!

    Step 2

    Start by adding the oil to a Dutch oven or oven proof pot.

    Step 3

    Now lightly salt your chicken.

    Step 4

    Sear your chicken in the pot for about 7 minutes on each side, until golden.

    Step 5

    Then transfer to a plate. Set aside for a few minutes.

    Step 6

    Now add your chopped onion to the hot oil and sauté for 7-10 minutes or until golden.

    Step 7

    Now add your garlic.

    Step 8

    Then add ginger (fresh ginger is always better though😣) sauté for 5 minutes.

    Step 9

    Now add the curry powder, and sauté for 20 seconds.

    Step 10

    Add the coconut milk!

    Step 11

    And the water and lemon juice and sriracha hot sauce. Add more or less sriracha depending on how spicy you want it.

    Step 12

    Mm! Starting to look good. Bring to a boil and simmer for 10 minutes. While you wait, heat oven to 325 degrees Fahrenheit.

    Step 13

    Now slice your chicken into thin and semi small slices (or to your liking) they will be slightly uncooked, but don't fret, they will be in the oven and cook thoroughly.

    Step 14

    Add the chicken to the pot, and let simmer for another 5 minutes.

    Step 15

    Now cover that oven safe pot and place in the oven for 30 minutes.

    Step 16

    Add water to cover the vegetables and boil until they are partially soft.

    Step 17

    After 30 minutes in the oven, add the semi-soft carrots and potatoes. Then place back in oven for another 30 minutes, and until the vegetables are tender and cooked.

    Step 18

    When that 30 minutes is up, take the lid off and place back in oven for another 10 minutes to thicken up the curry.

    Step 19

    Yummy! Serve over steamed rice and add some garnish of fresh basil or cilantro and enjoy! :)