Thai-Style Coconut Curry Chicken Tacos

By Kay Chun

Updated December 6, 2018

  • Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
25 minutes
Rating
5(1,638)
Comments
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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.

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Ingredients

Yield:4 servings

  • 3 tablespoons canola oil

  • 3 tablespoons Thai red curry paste

  • 1 tablespoon minced garlic

  • 1 pound boneless, skinless chicken thighs, sliced ¼-inch thick

  • Salt and pepper

  • ¼ cup unsweetened full-fat coconut milk

  • ¼ cup fresh lime juice (from approximately 2 limes), plus wedges for serving

  • 1 large tomato, finely chopped (about 2 cups)

  • ½ cup finely chopped red onion

  • ¼ cup chopped fresh cilantro leaves and tender stems

  • 8 (6-inch) corn tortillas

  • 1 avocado, sliced (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 108 milligrams cholesterol; 492 calories; 14 grams monosaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 28 grams fat; 9 grams fiber; 886 milligrams sodium; 28 grams protein; 5 grams sugar

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.

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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.

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Ratings

5 out of 5
1,638 user ratings
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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.)

Elena

I would eat this recipe ever day if I cold it is just so good

Krissy

Use an entire 4oz can of Red Curry Paste and about 3/4 cup of coconut oil for extra sauce. Doubled the garlic and extra lime juice. Add in some sriracha or red pepper flakes. Excellent!

Joseph

this recipe looks delicious! I was wondering if I can sub rotisserie chicken instead. How would I cook it though without overcooking the already cooked chicken? Also, besides 86n the tortillas, how can I lower the carb count?

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