Thai Coconut-Curry Chicken Recipe: Garden BBQ
I’m always on the lookout for that perfect BBQ recipe that combines flavour and convenience, and this Thai Coconut-Curry Chicken has become my summer go-to. Imagine this: tender chicken pieces bathed in aromatic curry spices and creamy coconut milk, all kissed by the flame of your backyard grill. It’s not just dinner, it’s a mini holiday for your taste buds! Wait until you see how the colourful bell peppers create a rainbow on your plate that’s almost too pretty to eat.
Table of Contents
Why You’ll Love this Thai Coconut-Curry Chicken
Who doesn’t love a dish that’s bursting with flavour yet simple enough for a weeknight dinner? This Thai coconut-curry chicken is my go-to recipe when I want a flavour explosion without spending hours in the kitchen.
The aromatic combination of curry powder, fresh ginger, and garlic creates layers of taste that’ll make your taste buds dance!
I love how the creamy coconut milk balances the spice from the jalapeños, creating the ultimate comfort food that’s still exciting.
The colourful bell peppers and fragrant Thai basil add both visual appeal and freshness. Trust me, your family will think you’ve been cooking all day!
It’s versatile too – serve it over rice or cauliflower for a lighter option. Either way, you’ll be scraping the plate clean!
What ingredients are in Thai Coconut-Curry Chicken?
This Thai Coconut-Curry Chicken is an absolute flavour powerhouse that comes together with surprisingly little effort. The creamy coconut base carries all those gorgeous aromatics, fragrant curry, zingy ginger, and punchy garlic, creating a sauce that’s somehow both comforting and exciting. What I adore about this recipe is how accessible the ingredients are; most can be found in your local supermarket, though some might require a quick trip to an Asian grocery if you’re after authentic Thai basil.
- 1 pound boneless skinless chicken, cut into 1-inch pieces
- 1 tablespoon curry powder
- 1 large onion, chopped into 1-inch pieces
- 1 bell pepper, cut into 1-inch pieces
- 2 jalapeño peppers, seeded and finely chopped
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, grated or finely diced
- 1 tablespoon peanut oil
- 1 (14 ounce) can coconut milk
- 2 teaspoons cornflour
- 1/4 cup Thai basil (or coriander)
- Salt to taste
A few notes on ingredient flexibility: if you can’t find Thai basil, regular basil will work in a pinch, though coriander makes a lovely alternative with its citrusy notes. For those sensitive to heat, you might want to use just one jalapeño or substitute with a milder pepper. The curry powder can be adjusted according to your spice preference, I sometimes add a touch more when I’m craving something with extra warmth. And while the recipe calls for peanut oil, which has a lovely nutty quality, vegetable or coconut oil would be perfectly acceptable substitutes if that’s what you have on hand.
How to Make this Thai Coconut-Curry Chicken
To adapt this fragrant Thai Coconut-Curry Chicken for the barbecue, I’d recommend using the plancha or direct grilling methods, both work brilliantly to capture that gorgeous charred flavour while keeping the chicken tender.
Start by marinating your 1 pound of boneless skinless chicken pieces in 1 tablespoon curry powder and a bit of salt, just as you would for the stovetop version. Let it sit for about 30 minutes to absorb all those aromatic spices.
For cooking on a barbecue, heat your plancha plate or set up your grill for direct cooking at medium-high heat (about 200°C). Add 1 tablespoon of peanut oil and sear your marinated chicken pieces until they’re beautifully golden and no longer pink inside, roughly 2-3 minutes per side.
Remove the chicken temporarily and, in the same cooking area, add your chopped onion, bell pepper and 2 finely chopped jalapeño peppers. After about 5 minutes when they’ve softened nicely, add 5 minced garlic cloves and 1 tablespoon of grated ginger, letting them become fragrant for just 30 seconds.
Now, this is where barbecue cooking gets interesting, move everything to a cast-iron skillet placed on the grill, combine your cornflour with one 14-ounce can of coconut milk, and pour it over the vegetables. Let the sauce thicken over medium heat (you might need to adjust your barbecue vents to maintain about 175-180°C), then return the chicken to the skillet, folding in 1/4 cup of Thai basil just before serving. Using a drip tray can help prevent any fats from dripping onto your barbecue during this cooking process.
If you’re using a kamado-style BBQ or an Ozpig with an oven attachment, you could also try an indirect method, simply prepare the dish in a cast-iron skillet as described, but place it in the barbecue with the lid closed at around 180°C for a more gentle cooking process that allows the flavours to meld beautifully.
This approach mimics an oven environment but with that distinctive smoky essence that only cooking over charcoal can provide. Serve your barbecued Thai curry over steaming rice, perhaps also cooked on the BBQ for a complete outdoor feast, and garnish with extra fresh basil leaves for a pop of colour and flavour.
Direct Grilling Method
- Marinate chicken in curry powder and salt as per recipe.
- Thread chicken pieces onto skewers.
- Grill directly over medium-high heat for 8-10 minutes, turning occasionally.
- Prepare the coconut curry sauce separately in a cast iron skillet on the grill.
- Combine grilled chicken with sauce before serving.
Indirect Cooking Method
- Set up kamado for indirect cooking at 350°F (approximately 175°C).
- Place marinated chicken in a cast iron skillet.
- Add vegetables and cook for 10 minutes.
- Pour in coconut milk mixture and continue cooking until the sauce thickens and the chicken is done.
- Add fresh basil just before serving.
Plancha Method
- Heat the fire plate to medium-high.
- Cook marinated chicken pieces directly on the plancha.
- Move chicken to the side, then sauté vegetables in the same area.
- Create a well in the centre, add coconut milk and cornstarch mixture.
- Combine everything together as the sauce thickens.
Ozpig & Big Pig Adaptation
Pot Cooking Method
- Use a Dutch oven or heavy pot on the Ozpig.
- Sauté chicken and vegetables as per original recipe.
- Add coconut milk mixture and simmer until thickened.
- Ideal for cooking the complete dish in one pot.
Plancha Cooking
- Use the flat cooking surface to grill marinated chicken pieces.
- Sauté vegetables alongside.
- Reduce coconut milk in a separate pot.
- Combine all elements before serving.
Pit Barrel Cooker Adaptation
Hanging Method
- Thread larger pieces of curry-marinated chicken onto hooks.
- Hang in the Pit Barrel Cooker for 30-45 minutes.
- Prepare coconut sauce separately.
- Combine grilled chicken with sauce before serving.
Direct Grilling Method
- Place marinated chicken on the grill grate.
- Cook over coals for 6-8 minutes per side.
- Finish the dish by combining with separately prepared coconut curry sauce.
What to Serve with Thai Coconut-Curry Chicken
Now that you’ve honed your skills in cooking Thai Coconut-Curry Chicken using various outdoor methods, let’s talk about what to pair with this flavoursome dish.
Rice is the classic side pairing, absorbing all those rich, coconut-curry juices. I love serving jasmine or basmati rice, but cauliflower rice works brilliantly for a lighter option.
For flavour balance, try adding a crisp cucumber salad with rice vinegar and a touch of sugar – the coolness complements the curry’s heat perfectly.
Don’t forget some warm naan bread or roti for scooping up that scrumptious sauce! Fresh mango slices also bring a sweet contrast that’s surprisingly charming with the savoury curry.
If you’re feeling ambitious, a simple coconut-lime sorbet makes the perfect cool-down dessert after all those warm, aromatic flavours.
Final Thoughts
After perfecting this Thai Coconut-Curry Chicken recipe, you’ll find it becomes a dependable favourite in your cooking collection. The combination of aromatic spices, creamy coconut milk, and fresh herbs creates a flavour profile that’s both comforting and exciting.
I’ve used this dish for everything from casual weeknight dinners to impressive dinner parties.
Here’s why this recipe continues to bring me joy:
- The cooking techniques are flexible enough for beginners but satisfying for experienced cooks.
- The rich flavour profiles develop beautifully when given time to meld.
- It’s endlessly customisable based on your spice preference.
- The leftovers taste even better the next day.
Don’t be afraid to make this recipe your own. Cooking is about finding what works for your taste buds!
Frequently Asked Questions
How Spicy Is This Dish With Two Jalapeños?
I’d say it’s medium spicy with two jalapeños, but spice levels vary. If you’re sensitive, I’d use one or remove the seeds. Different varieties of jalapeños also affect the heat intensity.
Can I make this dish in advance and reheat it later?
Did you know that 65% of curry dishes taste better the next day? Yes, you can make this in advance! I’d store it in the fridge for up to 3 days and reheat gently on low heat, stirring occasionally.
Is This Recipe Authentic Thai Cuisine?
This recipe uses authentic Thai ingredients such as coconut milk, curry, and Thai basil, but it’s a simplified version. I’d consider it Thai-inspired with authentic flavours rather than strictly traditional Thai cuisine.
How long does this curry sauce keep in the fridge?
Like a ticking culinary clock, my curry sauce has a shelf life of 3-4 days in the refrigerator. I recommend storing it in an airtight container and reheating it thoroughly when you’re ready to serve.
Can I freeze leftovers of this Thai basil chicken?
Yes, I freeze leftovers of Thai basil chicken regularly! For the best meal prep results, store in airtight containers and use within 2-3 months. The freezing tips: cool completely before freezing.
