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Chicken in Thick Coconut Milk Sauce (Thai)


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Rate this recipe 4.3/5 (3 Votes)


  • 3 breasts thinly sliced chicken breast
  • 4 kafir lime leaves or lime juice
  • 8 cups unsweeteed coconut milk (4 cans)
  • 8 tablespoons red curry paste
  • 4 tablespoon fish sauce
  • 4 tablespoons ground roasted peanuts
  • 4 tablespoon sugar (agave)
  • 1 lg onion
  • 4 tablespoon basil
  • 4 tablespoon ginger
  • 1 clove garlic
  • bell pepper, broccoli, bamboo shoots, zucchini,sugar snap peas any veg
  • 2 teaspoon lime zest
  • 4 TBS Rice Vinegar


Servings 8


Step 1

1. Put half coconut in wok. Heat up and add curry paste. Stir to dissolve. Cook at high heat for 5 -6 min or until oil in coconut rises to the top. Add fish sauce, second half of coconut, and chicken. Reduce heat to med-high and stir; cook for one minute.

2. Add ground peanuts, 1/2 lime juice, zest, ginger, garlic and sugar. Stir, turn heat to high for 8-10 minutes. Stir occasionally until liquids have reduced and mantle shows. Reduce heat to med-low and let simmer for 3-4 minutes, adding onions, basil and veg.

3. Serve with rice.


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