When my family decides to eat out for dinner, we start asking each other “what do you want to eat?” including our children. My son usually responds immediately and says “Sushi! Sashimi!” and my daughter goes “Chinese food!” My husband asks, “how about Ramen guys?” and kids usually say nah.
I always crave for something I can’t cook or I don’t eat often, so my vote is always to eat Peruvian or Thai food or maybe Italian food. Unfortunately, it is very rare that my pick wins (I’m just being nice to let my family pick! ;-)).
A month ago as our family started the similar conversation again in the car, my son actually said “Thai food!” Eh? That threw all of us for a surprise. It was rare for him to say that. My husband asked him why and he said “it’s because mama’s favorite food.”
Sweet. He knows I love Thai food. When I saw this recipe at Valerie’s Kitchen, I bookmarked right away because I knew I would want to eat it one day and I wanted to have the recipe handy. I’ve cooked this coconut curry recipe at least 3 times after seeing the recipe. It was easy to prepare and delicious! If you enjoy coconut curry and never tried making it before, I suggest you give it a try. Have a wonderful week ahead!
Other Homemade Thai food Recipes:
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Coconut Curry
Ingredients
- 3-4 Tbsp neutral oil
- 2-3 Tbsp Japanese curry powder
- ½ onion (diced)
- 1 red bell pepper (cut into strips)
- 1 Tbsp garlic (minced)
- ¼ tsp crushed red pepper (red pepper flakes)
- 1.5 lb boneless, skinless chicken thighs (cut into ½" (1.3 cm) chunks)
- Diamond Crystal kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 can coconut milk (14 oz, 400 g; light or regular)
- 1 can tomatoes (14.5 oz, 411 g; stewed or diced)
- ½ can tomato sauce (7.5 oz, 213 g)
- 2 Tbsp sugar
- 2-3 cups cauliflower florets
- 6 mushrooms (sliced)
- 6 servings cooked Japanese short-grain rice
Instructions
- Gather all the ingredients.
- Heat oil and curry powder in a large pot over medium-high heat for 2 minutes until it turns brown. Be careful not to burn.
- Stir in onions and red bell pepper, and cook for 2 minutes.
- Add garlic and cook for 1 more minute.
- Add chicken, tossing lightly to coat with curry oil.
- Season with salt and pepper to taste. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
- Pour coconut milk, tomatoes, tomato sauce, sugar, and crushed red pepper into the pot, and stir to combine.
- Add cauliflower and mushrooms. Simmer, uncovered, stirring occasionally, approximately 30 to 40 minutes.
- Serve over rice.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.
I made this for the first time, as I had some leftover coconut cream to use and I like cauliflower. So I added like half cup of coconut cream and coconut milk, and also used carrots instead of a bell pepper. It was super delicious!! So easy and simple to make! Perfect for my weekday dinner. My husband who loves a Thai curry thought it was the best. Even my kid who is not a fan of coconut sauce liked it, too! We enjoyed the leftover for lunch on the next day. Thank you for always sharing your great recipes!
Hi Fumiko!
We are so happy to hear your family enjoyed this dish!
Thank you for trying this recipe and for your kind feedback. 😊
I made this for dinner tonight. I had chicken thighs but forgot to defrost them. I thought about the Instant Pot but decided to skip the chicken and make it vegan. I used a whole (small) head of cauliflower and an entire 8-oz tub of mushrooms.
It was wonderful, as your recipes always are — even when I have to tweak them a bit.
Thanks!
Hi Tom! Thanks so much for your kind feedback! I’m glad to hear you enjoyed it. 🙂
I started with a basic lamb stew. The next day it became Japanese curry with the addition of S&B curry powder and a few other ingredients. Day 3, a can of of coconut milk kept staring at me. So I decided what the heck and added that along with some kaffir leaves, lemongrass, galangal, and tomato. Served with cilantro and limes. Got my money’s worth out of that initial pot of stew and it wasn’t like eating the same leftovers everyday. Fun! Thanks!
Hi Chieko! What a great cook you are! From basic stew to different style curry!! Thanks for sharing your cooking experience with us! 🙂
おいしかった！You always have great recipes! Thank you again for sharing! I will be making this one again!
Wendy
Hi Wendy! ありがとう！ Wow you are so quick, you already made this. I’m glad you liked the recipe. 🙂 Thanks for your feedback!