Thai-Style Coconut Curry Chicken Tacos

By Kay Chun

Thai-Style Coconut Curry Chicken Tacos
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Total Time
25 minutes
Rating
5(1,329)
Comments
Read comments

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 3tablespoons canola oil
  • 3tablespoons Thai red curry paste
  • 1tablespoon minced garlic
  • 1pound boneless, skinless chicken thighs, sliced ¼-inch thick
  • Salt and pepper
  • ¼cup unsweetened full-fat coconut milk
  • ¼cup fresh lime juice (from approximately 2 limes), plus wedges for serving
  • 1large tomato, finely chopped (about 2 cups)
  • ½cup finely chopped red onion
  • ¼cup chopped fresh cilantro leaves and tender stems
  • 8(6-inch) corn tortillas
  • 1avocado, sliced (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

491 calories; 28 grams fat; 6 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 36 grams carbohydrates; 9 grams dietary fiber; 4 grams sugars; 28 grams protein; 886 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.

  2. Step 2

    Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.

  3. Step 3

    Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.

  4. Step 4

    Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Ratings

5 out of 5
1,329 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

John Anderson

the family REALLY liked this. Cut back on the oil however -you could probably get away with 1 TBS, you certainly DON'T need 3

Theresa

This recipe is amazing, I didn't change a thing and it's delicious. Next time, I will double the sauce and make rice bowls.

rsb56

I tend to make a recipe as written at least once before trying my own riffs on it, but with the Thai influence of this recipe, how could I resist a sprinkling of chopped peanuts? (And yeah, needed a little more heat for our tastes, so served with the obvious condiment: sriracha.)

Chantal

Loved this so much. I made for an impromptu friend's gathering so I grabbed a roast chicken at the grocery store. Followed everything else to a T; it was perfect!

Cheryl

Really great dish! Added jalapeno to the pico de gallo and served with avocado. Definitely going to do this again!

Johnny B Foode

The oil that we’re talking about is a good thing. I skimmed some off and crisped my tortillas with it. It’s red and pretty, but it does make the outside of the taco taste like the inside.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.