Thai-Style Coconut Curry Chicken Tacos

Thai-Style Coconut Curry Chicken Tacos

Thai-Style Coconut Curry Chicken Tacos


  • 3 tablespoons canola oil
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs, sliced 1/4-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)
  • Nutritional Information
      • Nutritional analysis per serving (4 servings)

        405 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 27 grams protein; 107 milligrams cholesterol; 733 milligrams sodium

    Note: The information shown is’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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  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. 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. 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. Divide the chicken mixture among the tacos. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

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