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Thai Curry Chicken

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • 1 lb chicken breast fillets
  • 2 teaspoons vegetable oil
  • 1 cup coconut milk
  • 2 1/2 tablespoons panang curry paste
  • 1 ”“ 1 1/2 teaspoon fish sauce (to taste)
  • 8 small potatoes or 2 large potatoes (optional)
  • basil for garnish (optional)


1. (optional potatoes) Boil the whole potatoes for about 8 minutes. Drain the water and let the potatoes sit to cool down for about 10 mins. Slice each potatoe in half and remove the potato skins.

2. Slice the chicken fillet into thin slices, medium pieces.

3. Turn the temperature to high. When the pan starts heating up, place the oil in. When the oil heats up, place the sliced chicken in. Stir around and let the chicken cook for about 1 min. Add half (or a little more than half) of the coconut milk. Wait for the coconut milk to heat up and then stir for 1-2 mins.

4. (optional) Add the potatoes in. Stir.

5. Add the curry paste and stir/mix it in. Add the fish sauce. Turn the temperature down to medium high. Stir and cook for about 4 mins. The sauce should become a little thicker.

6. Add the rest of the coconut milk in. This is to thin the sauce out. Stir and cook for about another 2 mins.and there you have it, Thai Curry Chicken (w/potatoes)! yum!

7. if you cut out the potatoes, this dish will be a lot faster to make.

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