Coconut Chicken Curry

This fragrant Laotian chicken curry combines tender chicken thighs with aromatic galangal, kaffir lime leaves, and creamy coconut milk for an authentic Southeast Asian experience. Rich, balanced, and bursting with traditional flavors, this one-pot wonder brings the essence of Laotian cuisine to your dinner table with simple ingredients and bold results.

No ratings yet

Print Pin Save

Course: Main Course

Cuisine: Asian

Keyword: Chicken, Curry

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

2 tbsp coconut oil
4 slices fresh galangal
2 kaffir lime leaves
2 garlic cloves chopped
4 tbsp Thai red curry paste
2½ cups 600 ml coconut milk
1 kg skinless boneless chicken thighs
3 tbsp fish sauce
1 tbsp brown sugar
Juice of 1 lime
1 can bamboo shoots 19 oz, drained
Fresh cilantro for garnish

Instructions

Heat coconut oil in a large pot over medium heat. Add galangal slices, kaffir lime leaves, and chopped garlic. Sauté for 2-3 minutes until fragrant.
Stir in red curry paste and cook for another 1-2 minutes until the paste becomes aromatic and darkens slightly.
Gradually add coconut milk, stirring constantly. Bring the mixture to a gentle simmer.
Add chicken thighs and bamboo shoots to the pot. Simmer for 15-20 minutes until chicken is cooked through and tender.
Season with fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
Remove from heat and garnish with fresh cilantro before serving.

Notes

Fresh galangal provides the most authentic flavor, but fresh ginger can be substituted if unavailable

If kaffir lime leaves aren't accessible, use zest from 1 regular lime as an alternative

Start with 2 tbsp of fish sauce and gradually add more to taste - it's easier to add than remove

Chicken thighs remain more tender than breasts, but boneless breasts can be used if preferred

Curry can be made 1 day ahead and reheated gently - flavors actually improve overnight

Serve over jasmine rice, sticky rice, or rice noodles for a complete meal

Leftover curry keeps refrigerated for up to 3 days

Nutrition