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Creamy Coconut Curry with Chicken

Creamy coconut curry with fresh veggies, fresh Thai basil and a bit of heat served over delicious jasmine rice.

Course: Main dish
Servings: 5 -6 servings
Author: Kami | NoBiggie.net
  • 2 cans coconut milk
  • Thai curry paste Use 1 teaspoon up to 3 tablespoons depending on the brand and heat level desired
  • 1 1/2 tablespoons brown sugar
  • 1 bell pepper cut in 1-in pieces
  • 1 onion cut into 1-in pieces
  • 3 carrots peeled and cut into 1/4 in thick slices
  • 1-2 russet potatoes baked, peeled and cut into cubes
  • 1-2 chicken breasts cooked, and sliced or shredded
  • 1 cup Thai basil leaves
  • 1-3 teaspoon fish sauce
  • salt and pepper to taste
Serve over:
  • 3 cups jasmine rice cooked
  1. In a large pot, heat one can coconut milk, brown sugar and curry paste until the milk begins to simmer and the curry paste becomes fragrant (3-4 minutes). We prefer to start with a smaller amount of curry paste and add more later if desired).

  2. Add the second can of coconut milk, carrots, peppers and onions. Bring to boil then reduce to a simmer. Cook until veggies are tender (approx. 10 min).

  3. Add the cooked chicken and cooked potatoes. Simmer for 5 more minutes.

  4. Turn off heat and add in the fish sauce and finish with the fresh Thai basil leaves.

  5. Serve warm over jasmine rice.

Recipe Notes

For the cooked chicken: cook a few chicken breasts in a crockpot, and then freeze... or shredded rotisserie chicken works great too. Just thaw one day ahead in the freezer to use needed.