Coconut Chicken Curry

February 12, 2014

I love curried dishes. There are so many variations and curries from different cultures, I've found that Indian and Thai curries are my favorites. This Thai curry is made with coconut milk and peanut butter, its rich and creamy with just the right amount of spice.

We're starting with boneless, skinless chicken breasts, cut into bite size cubes. Get your pan screaming hot with a little bit of stir fry oil (or regular vegetable oil). Season the chicken with House Blend, sear to a light golden brown and remove from pan and set aside.

After removing the chicken, add onions, carrots and chopped yams and saute until onions are translucent, about 5-6 minutes.

While vegetables are sauteing, season with House Blend.

Now for some coconut milk, I'm using a lite coconut milk, which is still rich in taste, just lower in fat.

This is yellow curry paste. It comes in a bar form, so you just have to break off the amount you want for your dish. I used 2 sections, like this. Just drop it into the liquid and it dissolves. Using a curry paste makes Thai food easier to cook and so much quicker.

So I had a little mishap with the brown sugar. Some moisture must have gotten into the container, so its now in cubes! That's ok, it dissolves as soon as it hits the liquid anyway, so why waste it? This is about 2 tablespoons. Give the curry a good stir to get the curry paste and brown sugar combined.

About 1/4 cup of soy sauce will add just the right amount of saltiness to this dish. It helps cut the richness of the sauce as well.

Peanut butter will give the sauce a nice creamy texture. A good sized spoonful is perfect.

If the sauce seems a little thick like mine did, just add about 1/2 cup of water. It does need to simmer for about 20 minutes, so it will thicken considerably.

I don't like super spicy food, OK, i'll admit, i'm a spicy wimp, but I do like a little kick, so i'll leave it up to you on how much red pepper you add!

Lastly, add the chicken back in to finish cooking. Simmer on low for about 20 minutes. While that is simmering, you can put your rice on. I also served this is roasted brussel sprouts, which gave the dish a nice light and healthy pick up.

Served over fluffy white or brown rice, this is a deliciously creamy chicken curry, worthy of any weeknight.




Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 4


  • 3 boneless, skinless chicken breasts, cubed
  • 2 tablespoons stir fry oil or vegetable oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 1 large yam, peeled and chopped
  • 1 tablespoon SplenDishes House Blend
  • 1 - 28 ounce lite coconut milk
  • 2 tablespoons yellow curry
  • 2 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons creamy peanut butter
  • pinch of red pepper flakes


Season chicken with House Blend, then sear in hot pan. Remove and set aside in bowl.

Add onions, carrots and yams and saute for 5-6 minutes.

Stir in coconut milk and add yellow curry paste and brown sugar, stirring to combine.

Add soy sauce, peanut butter and red pepper flakes. If sauce is too thick, add 1/2 cup water.

Lower heat to simmer, add chicken and simmer for 20 minutes.

Serve over steamed white or brown rice.

Leave a comment

Comments will be approved before showing up.