Thai Carrot Coconut Chicken
  • Chicken, boneless breast, cubed- 2 breasts
  • Carrots, diced- 3 large
  • Onion, chopped-1 large
  • Garlic, minced-2 cloves
  • Thai Red Curry Paste- 3 tablespoon
  • Coconut milk- ¾ cup
  • Skim milk- 1 cup
  • Water- 1 cup
  • Vegetable oil- 2 tbsp for sautéing veggies
  • Salt- to taste
  1. Dice the boneless chicken breast into small pieces. Season the chicken with ground pepper and salt.
  2. Cook the chicken in a large pot covered with its lid.
  3. When the chicken has turned tender, remove from the heat and keep aside.
  4. Place a large non-stick cooking pan over medium heat and add 2 tbsp oil.
  5. Add the chopped onion and diced carrots, add salt and cook till the veggies turn tender and slightly browned.
  6. Add the minced garlic and saute for a minute.
  7. Add the Thai red curry paste, combine well.
  8. Pour the coconut milk and skim milk, combine well and let it come to a slight boil.
  9. Remove the pan from the heat and transfer the mixture into a food processor and puree until smooth.
  10. Pour the puree back to the pan and place it over medium heat.
  11. Add the cooked chicken into the puree, add 1 cup water, mix everything together.
  12. Let cook for 10 minutes.
  13. Remove the pan from the heat, serve as a thick soup or along with rice/roti etc.
You can use Ground Cumin instead of Thai red curry paste.
If you want to make this more like a soup, feel free to add more coconut milk, skim milk or water.
We had this just like that, if you want you can have this along with Jasmine rice.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at