Thai Coconut Chicken Curry

This Thai Coconut Chicken Curry recipe is one of our favourite Thai meets Indian cuisine recipes. The sauce is creamy and delicious, and we just can’t get enough. If you’re not comfortable cooking with curry, coconut milk and chili paste, or perhaps you don’t want buy the ingredients, we’ll help you cheat. We love to cook, but sometimes we don’t have enough time to make everything from scratch! La Pantry Cordon Bleu now has you covered, introducing six different sauces perfect for marinating or finishing off a dish. Their Thai Coco Style sauce is perfect in this dish, and a great substitute for our sauce.

Thai Coconut Chicken Curry

Thai Coconut Chicken Curry

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Thai Coconut Chicken Curry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 6 chicken thighs, cut into bite size pieces
  • 1 ½ cups 0% plain Greek yogurt
  • 1 lemon, juiced
  • 4 garlic cloves, minced
  • 1 tbsp paprika
  • Salt and pepper
  • Olive oil
  • 1 white onion, thinly sliced
  • 3 tablespoons curry paste
  • 2 tablespoons chili paste
  • 1 teaspoon ginger, finely chopped
  • 1 can coconut milk
  • 2 cups water
  • 1 can (14 oz) chickpeas, rinsed and drained
  • 1 bunch Swiss chard
  • 2 green onions, chopped
  • ¼ cup fresh coriander, finely chopped
  • 1 cup Basmati rice
  • 6 slices of Naan bread, to serve
  • 3 cans (servings) La Pantry Cordon Bleu Thai Coco Style sauce (optional)

Directions:

  1. Combine Greek yogurt, lemon juice, minced garlic, paprika, and salt and pepper to make a marinade. Add chicken, drizzle some olive oil on top, and marinate at least 2 hours or overnight
  2. Trim the Swiss chard by removing the thick white stalk that is tough to eat. Chop up the thinner stalk and the green leaves to bite size pieces. Set aside
  3. Cook the Basmati rice as per package directions, set aside
  4. Heat some olive oil in a deep skillet. Add chicken and cook over medium heat for 7 minutes. Add onion and continue to cook until the onion has softened, another 5 minutes
  5. Add the curry paste, chili paste, salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil
  6. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes
  7. After simmering, add the Swiss chard. Simmer for an additional 10-15 minutes. Taste and adjust seasonings
  8. Serve on top of the rice with grilled naan bread
  9. Top with green onions and coriander
  10. NOTE: If this fabulous dish is just too much work, we’ll help you cheat! Instead of making the sauce, cook the chicken and onions, and then add La Pantry Cordon Bleu Thai Coco Style sauce, before adding the Swiss chard and finishing off the dish

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