Food & Drink

Chicken with Coconut Curry

This coconut curried chicken is sort of a mashup of Indian and Thai-style curries. It’s spicy but slightly sweet as well thanks to the coconut flavors. If you don’t like spicy curry, just leave out the serranos and cayenne pepper.



2 Tbsp coconut oil 

4 (8-ounce) bone-in, skin-on chicken thighs or legs or a combination, patted dry

1 1/2 tsp. kosher salt

8 ounces cremini mushrooms, quartered

1 large shallot, peeled and coarsely chopped

3 large garlic cloves, peeled 

2 serrano peppers, stemmed and chopped into chunks

1 Tbsp curry powder

1 tsp. ground turmeric

½ tsp. cayenne pepper

1 (13.5-ounce) can coconut milk, well shaken and stirred

1/3 cup water

1 Tbsp fish sauce (nam pla)

1/2 cup evaporated coconut milk (such as Nature’s Charm)


  1. Place the garlic, shallot, and serrano peppers into a mini food processor and process until minced. Set aside.
  2. Heat oil in a medium-size high-sided skillet over medium-high. Sprinkle chicken evenly with salt. Place chicken in skillet, skin side down; cook, undisturbed, until skin is golden brown and crispy, about 8 minutes. Transfer chicken to a plate, reserving rendered fat in skillet; set aside.
  3. Add mushrooms to skillet; cook over medium-high, stirring occasionally, until golden brown, 3-4 minutes.
  4. Add the garlic, shallot and serrano mixture and cook until softened 2 minutes or so. 
  5. Add the curry powder, turmeric and cayenne pepper and cook, stirring continually, until fragrant, about 30 seconds. 
  6. Stir in coconut milk, 1/3 cup water, and fish sauce until combined. Return chicken to the skillet, skin side up. Bring to a simmer over medium-high. Reduce heat to medium-low; cook, uncovered, swirling pan occasionally, until sauce is thickened and a thermometer inserted in thickest portion of a chicken thigh registers 165°F, 20 to 25 minutes.
  7. Transfer the chicken to a shallow serving bowl. Add evaporated coconut milk to the skillet, and stir to combine; pour the curry evenly over the chicken pieces.

Serve with basmati rice. 

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