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Home » Recipes » Red Coconut Curry Chicken Recipe

Red Coconut Curry Chicken Recipe

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Winner, winner curry dinner! This red coconut curry chicken is to die for!! Seriously better than any restaurant, and that's saying something since eating Thai is my favorite!

I am in love with Thai food. Seriously people. Like, every single birthday, anniversary and special occasion restaurant outings, ends with me burying my face in curry at the local Thai joint. Enter this red coconut curry chicken recipe. I’ve spent the better half of a year trying to perfect it, and I’ve finally reached red coconut curry nirvana. As in, this is what we will eat in heaven. You’re welcome.

Ingredients for Red Coconut Curry Chicken Recipe

Make your own red coconut curry. Waay cheaper than your local Thai restaurant, and even better taste! happymoneysaver.com

Sauce:
1 can coconut milk
1 ½ tsp fish sauce(found in Asian isle at most grocery stores)
1-2 T red curry paste, depending on heat preference
1-2 T brown sugar
1 T freshly grated ginger
3 cloves garlic, minced
dash of cayenne pepper
Dollop (is that even a word?) of peanut butter

Make your own red coconut curry chicken. Fresh, healthy, and cheap to boot! Winner, winner curry dinner. happymoneysaver.com

Fresh:
2-3 cups of whatever fresh veggies you have around
1 lb chicken, cut in thin strips with a little salt & pepper sprinkled on top
1-2 T oil for sautéing

Directions for the Red Coconut Curry Chicken Recipe

Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don’t need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!

Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn’t an exact science. Feel free to taste the sauce at this point and add more if you’d like.

The BEST red coconut curry you'll ever eat!! Way cheaper than a restaurant, and you'll want to lick every last drop of the sauce. DI-VINE!! happymoneysaver.com

Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.

Homemade red coconut curry chicken . Waaay cheaper than your local Thai restaurant and even better taste. Seriously you'll want to lick every last drop - the sauce is DI-VINE! happymoneysaver.com

This recipe is extremely versatile. You can do all veggies, no veggies, chicken, beef, tofu, whatever! And it’s super forgiving too. I feel like I always forget to toss in my garlic and ginger before pouring in the coconut milk, so I just throw them in with the milk, and it still turns out stellar. Feel free to play around with it. Just promise me you’ll lick every last drop of that sauce. Or mail your leftovers to me. It’s that important. If not, guess what… it’s freezer meal friendly!

The BEST red coconut curry you'll ever eat!! Way cheaper than a restaurant, and you'll want to lick every last drop of the sauce. DI-VINE!!

Red Coconut Curry Chicken Recipe

Red Coconut Curry Chicken is an extremely versatile and freezer meal friendly!
Print Pin Rate
Course: Main Dish
Cuisine: Asian
Keyword: curry
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 257kcal
Author: Karrie

Ingredients

  • 1 can coconut milk
  • 1 1/2 tsp fish sauce found in Asian isle at most grocery stores
  • 1-2 tbsp red curry paste depending on heat preference
  • 1-2 tbsp brown sugar
  • 1 tbsp freshly grated ginger
  • 3 cloves garlic minced
  • 1 dash cayenne pepper
  • 1 dollop peanut butter
  • 2-3 cups of whatever fresh veggies you have around
  • 1 lb chicken cut in thin strips with a little salt & pepper sprinkled on top
  • 1-2 tbsp oil for sautéing
US Customary - Metric

Instructions

  • Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don't need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!
  • Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn't an exact science. Feel free to taste the sauce at this point and add more if you'd like.
  • Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.

Nutrition

Serving: 125g | Calories: 257kcal | Carbohydrates: 12g | Protein: 10g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 27mg | Sodium: 181mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3525IU | Vitamin C: 8.2mg | Calcium: 37mg | Iron: 3.1mg
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

If you love this meal, make sure to check out my homemade freezer stir-fry meal.

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March 9, 2015
Family Favorites, From Scratch, Recipes

Comments

  1. Jo says

    May 27, 2020

    5 stars
    Oh my goodness l love this recipe. Have made it a couple of times now and it is so easy and tasty and l always have the ingredients in my fridge and pantry so l don’t need to go out and buy extras just to make it. Thank you for sharing, it is the bomb x

    Reply
  2. Emma says

    July 3, 2019

    Hey – great recipe! I have cooked this as per your instructions and have now frozen it. To cook again, assume I thaw it and then put it back on the hob for say 20 minutes?

    Reply
    • Karrie says

      July 3, 2019

      Yep, that will work perfectly!

      Reply
  3. Bev says

    June 13, 2019

    This sounds so good can I cook first then thaw in fridge the day I need it then heat it in the oven ? Thanks for the recipe

    Reply
  4. Daisy says

    February 24, 2018

    How would I freeze this, and if so, how would I then prepare this recipe? Thaw, then cook? Or cook straight from the freezer?

    Reply
    • Karrie says

      February 24, 2018

      Thaw then cook for best flavor! But you could do either really, its up to you. I always prefer less cooking food before freezing, and cooking things the day of.

      Reply
  5. Bev says

    March 26, 2017

    5 stars
    I just made The Red Coconut Curry Chicken Recipe and it was super awesome ever! Thanks for sharing the recipe. Can’t wait to make more them.

    Reply
  6. Michaela says

    May 15, 2015

    Does this recipe freeze well?

    Reply
  7. Melissa says

    April 24, 2015

    Could I omit the fish sauce? Sounds like something my husband would despise. Is the fish flavor noticable?

    Reply
    • Happy.MoneySaver says

      April 24, 2015

      The flavor really melds well so it is not as noticeable especially with the peanut butter. But if you don’t like it I would try it without the fish sauce and see what you think.

      Reply
  8. Jenni says

    March 18, 2015

    I have a roaster oven, that heats up by temp, not low or high. Would temp would I cook it on?

    Reply
    • Happy.MoneySaver says

      March 18, 2015

      I have never cooked this recipe with a roaster oven so I am not exactly sure. My guess would be to start at 350 degrees and then adjust the temperature from there.

      Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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