Skip to content
FREE SHIPPING ON Flatpacks, Exactpacks, and all ORDERS OVER $49


Most Popular Searches

Continue Shopping
Item Was Added To Your Cart
Your cart is currently empty.


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


Featured in this Recipe

Curry, Thai Red

Thai Red Curry


Jar, 1/2 Cup, 2.2 oz.


  • 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.

More About This Recipe

Serve with freshly sliced red chile peppers and chopped cilantro.

If you enjoyed this recipe, check out more curry recipes here.


Based on 2 reviews

Customer Reviews

Mark Lindzy

We just got this spice blend along with a “general restock” of pantry spices since we liked the last curry blend we bought here. I made this recipe tonight, but tweaked it due to our having some other veggies to add in – Savoy cabbage, peppers and green beans. I doubled the curry/coconut milk/lime juice to allow for all the added veggies, and it turned out really well! Next time I make this, I’ll add in a little of your MSG since my wife and I both feel it needed just a “nudge” of umami.

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.

Follow Us on Instagram @thespicehouse