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thai karee curry chicken recipe

Thai Karee Curry Chicken

This golden Thai Karee Curry features tender chicken and potatoes simmered in a creamy coconut milk sauce infused with aromatic curry powder. Milder than other Thai curries, this comforting dish delivers rich flavor without overwhelming heat.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice
  • 2 cups water for cooking rice
  • 1½ pounds chicken legs and thighs preferred
  • 3 cups coconut milk
  • 1 tablespoon chili curry powder
  • 1 onion sliced into half-moons
  • 2 baby potatoes peeled and diced
  • 1 red chili sliced
  • ½ tablespoon sugar
  • ½ teaspoon salt
  • 1 tablespoon fish sauce
  • cooking oil enough to coat pan

Equipment

  • Large frying pan
  • Rice cooker or pot
  • Cutting board and knife

Method
 

  1. Cut the chicken into portion-sized pieces, or leave legs and thighs whole if preferred.
  2. Heat a thin layer of oil in a large frying pan over medium heat.
  3. Add the chili curry powder to the hot oil and stir until fragrant, about 1-2 minutes.
  4. Pour in 1 cup of coconut milk and stir until the curry powder is completely dissolved and the mixture is smooth.
  5. Add the chicken pieces to the curry sauce and simmer gently over low heat for 10-15 minutes.
  6. While the chicken cooks, prepare the rice according to package directions using the 2 cups of water.
  7. Add the sliced onion, diced potatoes, remaining 2 cups of coconut milk, sugar, salt, fish sauce, and sliced red chili to the pan with the chicken.
  8. Continue to simmer for another 15-20 minutes, or until the potatoes are tender and the sauce has thickened slightly.
  9. Serve the curry over the cooked rice, ensuring each portion has a good balance of chicken, potatoes, and the golden sauce.

Notes

For a milder version, reduce the amount of red chili or remove the seeds before slicing. The quality of coconut milk makes a difference in this recipe - look for brands without additives or stabilizers for the creamiest texture. This curry actually tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a vegetarian version, substitute the chicken with firm tofu and replace the fish sauce with soy sauce or salt to taste. You can also customize this curry by adding vegetables like carrots, bell peppers, or peas for extra color and nutrition.