When I started frequenting Thai restaurants back when I was in university I quickly fell in love. The flavours, the smells, the spice, I loved it all! I would go to this one Thai place weekly and always order a pad thai. When I got a little older, I tried red curry at a Thai place and my tastebuds were LIT. I kept thinking, why haven’t I tried Thai red curry before!? I knew I had to recreate my own creamy coconut chicken curry at home. Because there is something so special and fun about making your favourite take-out dishes at home.
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When Take-Out Doesn’t Work, Make This Coconut Curry Chicken Instead!
The thing is with take-out, as much as I LOVE eating it, it doesn’t always love me back. I think it’s the heaviness of the oil, combined with the lack of veggies that does it to me. But after eating Thai food, I don’t feel so great digestively speaking. It’s still something I will indulge in here and there, but for the most part if I am wanting it, I try and cook it at home now. With the ease of buying a Thai red curry paste, it also makes the process SO MUCH EASIER.
Although this creamy coconut chicken curry does take some time to prepare and make, I still enjoy making it. But, usually I reserve this type of meal to something I make on the weekend. The good thing is that every time I make it, I have lots of leftovers, so I have food for days.
Check out my meal prep made simple guide if you want to learn more about meal prep and grab a FREE meal plan!
All About Sous Vide
Have you heard about sous vide before? If not, I am sure you have probably come across it while out for dinner at some point. A lot of restaurants use the technique to cook their food (usually meat) perfectly. The technique uses a water bath to cook your food slowly over a longer period of time. The result is perfectly cooked and juicy meats. Think foods like seafood, steak, ribs and yes- even chicken. I personally love my precision cooker and use it from time to time when I want to enjoy a perfectly cooked piece of meat.
Why I Love my Stasher Bags
Because I don’t love the idea of cooking my food in plastic, I use a stasher bag instead. Stasher bags are made of silicone and I don’t worry about it leaching into my food. Plus they are great for storing food and cleaning them afterwards is SO EASY. You can just pop them in your dishwasher on the top level, or easily clean them with soap and water. I highly recommend stasher bags, even if you’re not using them to cook sous vide.
Check out the stasher bags I use, right here!
For this recipe, I cooked my chicken sous vide. It makes kinda boring chicken breast taste so much better. It retains more juiciness this way. However, if you don’t want to or you don’t have a sous vide appliance, you can simply cook the chicken with your veggies in the creamy curry sauce. I’ve got instructions for both ways included in the recipe, don’t worry!
Creamy Coconut Chicken Curry And ALL the Veggies
One of the reasons I like making my own creamy coconut chicken curry is because I can add double the veggies. Most of the time when I order from a restaurant, I add veggies to the dish, but when you make it at home, you can add even more.
Seriously, how pretty is this dish with all the veggies on it!?
For this creamy coconut chicken curry, I added: broccoli, carrots and mushrooms. Feel free to add whichever veggies you want. For example, I think the following would be great in this dish:
- Snap Peas
I hope you enjoy this Thai creamy coconut chicken curry as as much as I do. If you make it, please let me know by tagging me on Instagram or leave a comment/rating or review below.
Creamy Coconut Chicken Curry
This Thai red curry coconut chicken and veggies is packed with lots of fibre, protein and tastes just as good as takeout!
For the Curry
- 1 1/2 cups Brown Rice uncooked
- 1 tsp Avocado Oil
- 1/2 Onion chopped
- 3 Carrots sliced
- 1 tsp Ginger minced
- 2 Garlic cloves, minced
- 2 tbsp Thai Red Curry Paste
- 398 ml Coconut milk from the can, full fat
- 8 ozs Cremini Mushrooms quartered
- 1 head Broccoli chopped into florets
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice
- 1 tbsp Coconut Sugar
- 1/4 cup Thai Basil for garnish, optional, chiffonade
- 2 Thai Chilies for garnish, optional, sliced
If using sous vide method:
Preheat the water bath to 155°F. Place the cut up chicken breast into a mixing bowl. Sprinkle the chicken with the garlic powder and ginger powder and a pinch of sea salt and pepper.
Put the chicken into the plastic bag/stasher bag and seal, ensuring there is no air left in the bag. Insert the bag into the water bath and cook for 2 hours. Remove and set aside.
For the curry:
Cook the rice according to package directions and set aside while you prepare the curry.
Heat the avocado oil on a large skillet over medium heat, and once hot, add the onion and carrots. Cook for 2 to 3 minutes. Then add the ginger and garlic and cook for 1 minute more. Add the red curry paste and cook for 30 seconds more. Then add the coconut milk, stir and bring to a boil. Reduce the heat to a simmer.
Add the mushrooms and broccoli and let it simmer for 8 to 9 minutes over medium-low heat. Cover with a lid.
Add the cooked sous vide chicken, and toss to combine and heat through. Turn off the heat, and add the fish sauce, lime juice and coconut sugar and mix thoroughly to combine.
Remove from heat and serve over top of the rice, topping with fresh Thai basil and/or chilies. Enjoy!
For non sous vide chicken:
After adding the onion and carrots to the skillet, add the seasoned cubed chicken breast along with the garlic and ginger and then continue cooking following the same instructions.
Thai Basil: If you cannot find Thai basil, you could try using cilantro or regular basil.
Garnish with an extra squeeze of lime juice if desired.
If you want more flavour, use a mix of dark meat chicken (without the bone).
If you find the sauce is getting too thick, add some water, around 1/4 cup at a time as needed.