Thai Coconut Chicken


  • 8 Piece of Boneless Chicken Thighs
  • 1 Cup Coconut Milk
  • 3 Tbsp Cooking Oil
  • 1/2 Cup Sliced Onion
  • 1 Tsp Ginger Paste
  • 1 Tsp Garlic Paste
  • 1/2 Tsp Green Chili Paste
  • 3-4 Thai Basil Leaf
  • 2 Kaffir Lime Leaf
  • 1/2 Tsp Black Mustard Seeds
  • 1 Bay Leaf
  • 4 Cardamon
  • 3 Pcs Dry Red Chili
  • 1 Tsp Cumin Powder
  • 1 Tsp Red Chili Powder
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Garam Masala
  • 2 Tsp Salt


  1. Slice chicken thighs into thin slices.
  2. Heat pot add oil. Add bay leaf, dry chili pepper, cardamon. Fry until spices release aroma.
  3. Add chicken thighs and cook until no longer pink. Remove from pot, set aside.
  4. In the same pot add onions and sauté until translucent.
  5. Add mustard seeds and sauté with onions.
  6. Add ginger and garlic paste and fry until raw smell evaporates.
  7. Add cumin powder, corriander powder, turmeric powder, red chili powder and fry gently. Add 1/2 cup water and cook spices until water reduced by half.
  8. Add reserved chicken back into the pot and mix well with spices.
  9. Cover and cook 10 minutes.
  10. Uncover, add coconut milk, thai basil leafs and garam masala – mix well.
  11. Cover for 10 minutes to incorporate spices and chicken.
  12. Service with rice.


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