Thai Coconut Curry Chicken


  • 1 whole chicken, 4 – 6 pounds
  • 2 (14 oz) cans coconut milk
  • 3 tablespoons coconut oil (can be substituted with olive oil)
  • 2 tablespoons Thai red curry paste
  • 1 small onion, thinly slice
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • lemon grass (optional)
  • lime leaves (optional)
  • 2 red bell peppers, sliced
  • Baby carrots and peas (optional)
  • 1 lime, zest and juice
  • Fresh cilantro and/or Thai basil and lime slices for serving
  1. Rinse and pat the chicken dry (inside and out) with paper towels. Discard any “extras” from the cavity. Salt the inside and outside of the chicken.
  2. Heat the oil in a large dutch oven or soup pot over medium heat.
  3. Brown the whole chicken until the skin is golden and crispy on both sides.
  4. Remove the chicken from the pot.
  5. Add the coconut milk, curry paste, onions, lemon grass, garlic, and ginger. Bring to a simmer.
  6. Add the chicken back into the pot, add a couple of lime leaves if available, cover, and cook for 35 minutes over medium heat.
  7. Uncover and add in the bell peppers, carrots & peas or any vegetables you like, lime zest and juice and continue to cook covered for another 15 minutes. Transfer the pot to a preheated oven and broil for 7 minutes.
  8. Top with fresh herbs like cilantro or  basil and serve with white rice.

Enjoy! 👩🏻‍🍳👌🏻

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