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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(1,487)
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
  • 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.

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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
1,487 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.)

shrey

This was incredible. I scooped out a little of the red curry sauce while the chicken was simmering and used it to toast the tortillas with. Game changer.

Angie

I reduced the oil to 1Tbs and made extra sauce for taco bowl and served with Traderjoe's mango pineapple pico de gallo salsa. DELISH! Perhaps I will use the left overs for TJ wheat noodles...

Eve

I thought 3T was too much curry paste and, while tasty and a nice change of pace, I would probably halve the curry paste next time.

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