Simplest Chicken Thai Coconut Curry

Thai Red Chicken Coconut Curry

This dish is so easy that it feels like a one-pot kind of show! It’s a great dish when you’re in the mood for a homecooked meal that’s coconut driven but has beautiful notes of spice and sweetness to round it off – the fluffy jasmine rice and pops of color from the carrots and celery are also pleasing to the eye as well as the tastebuds.

Chicken Thai Coconut Curry

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 6 Med Chicken Breasts
  • 1 can of Coconut Cream (400g)
  • 200g of plain Dbl Cream Yoghurt
  • 1 Medium Chili, chopped (optional)
  • 2 1/2 Tbsp Thai Red Curry paste
  • 1 tbsp Brown Sugar
  • 4 Garlic cloves, lightly crushed
  • 4 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 4 Celery stalks, sliced
  • 6 Med Carrots, sliced
  • 2 Cups of Jasmine Rice


  1. Start by preheating your oven to 200 degrees celsius
  2. Add 2 tbsp olive, chopped chili, crushed garlic cloves, Thai red paste to a small pot and cook on med-high heat for 5mins.This helps activate all those wonderful, strong, flavors that provide you with a deeper flavor.
  3. Mix the coconut cream, brown sugar, yoghurt and the mixture you cooked on the stove to an ovenproof dish. Add the chicken breasts. Mix well and make sure the chicken is coated.
  4. Bake in the oven for 35-40mins on 200 degrees celsius.
  5. Boil the chopped carrots for 15mins, drain and add back to the pot. Add the raw celery, cumin, and 2 tbsp olive oil and cook for 15mins on a med-high heat.
  6. Rinse the jasmine rice with cold water to remove any excess starch before adding the rice to boiling water. Cook for 15mins until tender and drain. Cover and place aside.
  7. Add salt and pepper to tasteThai Red Chicken Coconut Curry

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