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Chicken with Coconut Red Curry Sauce

Chicken with Coconut Red Curry Sauce
Simple and quick recipe for spicy Thai curry chicken. Serve with steamed rice or rice noodles.

Submitted by: The Spice House from Milwaukee, WI
Yield: 2 servings, may be doubled


  • 2 Skinless, boneless chicken breasts
  • 2 teaspoons Vegetable oil
  • 1 Whole green onion, chopped
  • 1/3 Cup Canned low salt chicken broth
  • 1/2 Cup Canned unsweetened coconut milk
  • 1 Tablespoon Fresh lime juice

Preparation Instructions:

Place the chicken between two sheets of waxed paper, using a mallet or rolling pin, pound out the chicken until an even 1/2 inch thickness. Dice chicken into bite-sized pieces. Season the chicken with salt and pepper.

Heat oil in a large nonstick skillet over high heat. Add the chicken, saute until browned and almost cooked through, about 2 minutes. Transfer chicken to a plate.

While chicken is cooking, combine curry powder with a few spoonfuls of warm water and stir it into a paste.

Reduce heat to medium-low, add the green onion and curry paste to the skillet, stir 1 minute. Add broth and boil until reduced to a glaze, about another minute. Add the coconut milk and cook down, stirring constantly, until the sauce coats a spoon. Mix in lime juice. Return chicken and any collected juices to the skillet. Reduce the heat to med-low, simmer until the chicken is fully cooked, about 2 minutes. Transfer the chicken to plates, and spoon the sauce over evenly.

Helpful Hints

Serve with freshly sliced red chile peppers and chopped cilantro.

Based on 1 reviews

Customer Reviews

Peggy Fox

Hello. The recipe for Chicken with Coconut Red Curry Sauce calls for 2t Thai red curry, which is a powder. The instructions say to add the red curry “paste”. Is the curry powder made into a paste? If so, how? Hydrating it?
Would love to try this recipe but want to make sure beforehand. Thank you.


Spices Featured in this Recipe

Thai Red Curry


Jar, 1/2 Cup, 2.2 oz.

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