About Me

Hi, there! I’m Rabia, a ½ Pakistani and ½ Filipina food blogger. I love sharing easy quick halal recipes. I also enjoy creating ASMR and cinematic videos revolving food! You can find me on YouTube and IG @hungryforgoodies

Thai Chicken Coconut Curry

  • Prep Time

    5 Minute

  • Cooking Time

    20 Minute

  • Serving


  • Non Veg
  • Chicken
  • Oriental
  • Main course

Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavours!! Low-calories, low-carb, and HEALTHY but tastes like comfort food!!


In a mixing bowl season chicken thighs with salt, black pepper and garlic granules. Mix well and let rest for 5 minutes.
Meanwhile in a large non-stick skillet heat oil and 3 tablespoons of Laila’s coconut milk. Stir and cook for 1-2 minutes or until the coconut milk has thickened.
Add Thai curry paste. Cook and stir for 1-2 minutes then add sliced onions and cook for another 1 minute or until onion has turned translucent.
Add seasoned chicken and stir fry on medium-high heat for 3-4 minutes or until chicken is full cooked.
Add 1/2 cup of Laila’s coconut milk and 1/4 cup of water. Stir well, once liquid starts bubbling add fresh sliced tomatoes and spring onions.
Stir and cook until thickened to desired consistency.
Serve warm with jasmine rice.


  • 250g boneless chicken thighs, cut into cubes
  • half onion, sliced
  • 1 tbsp vegetable oil
  • 3 tbsp Laila’s coconut milk
  • 1/2 cup Laila’s coconut milk
  • 1/4 cup water
  • 2-3 tbsp yellow Thai curry paste
  • salt and black pepper to taste
  • 1 tsp garlic granules
  • 1 large onion, sliced
  • spring onion, sliced
  • cooked Laila’s Jasmin rice for serving