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Thai Coconut Chicken Simmer


Fragrant with coconut, ginger and shallots, this brightly flavoured curry is best served over jasmine rice or rice noodles. Fresh cilantro or basil leaves make a pretty garnish and add an extra layer of flavour. Serve with braised bok choy for the perfect simple Thai supper.

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Rate this recipe 4.6/5 (14 Votes)


  • 1 lb (454 g) boneless skinless chicken thighs
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp (15 mL) vegetable oil
  • 2 shallots, thinly sliced
  • 1 tbsp (15 mL) minced fresh ginger
  • 1 tbsp (15 mL) Thai green curry paste
  • 2 cloves garlic, minced
  • 1 can (400 mL) coconut milk


Adapted from


Step 1

Sprinkle chicken with salt and pepper. In large skillet, heat oil over medium-high heat; brown chicken, turning once, about 5 minutes. Transfer to plate.

Add shallots, ginger, curry paste and garlic to pan; cook over medium heat, stirring, for 2 minutes. Stir in coconut milk and chicken; bring to boil. Reduce heat and simmer, turning once, until juices run clear when chicken is pierced, about 15 minutes.


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