That looks very good; thanks for sharing once again. I love curries with coconut milk in them.

Tasty! Honestly, I can't wait to cook this over the weekend. My husband's coming back from LA, and I know he'll rave about it.

I'm sorta surprised you didn't do the chicken first to get some of that flavoring

I love coconut milk based food. My girlfriend and I often do some thai-inspired food and this one pretty much looks like the one we cook. We always had a problem with making the sauce thicker but i believe you just solved my problem thank you.

If you believe you will like this recipe, I recommend you try it with jasmin rice or basmati rice, they blend so much nicer with the taste of curry.

That looks simply amazing! I can't wait to try it out.

I made this tonight, and it's tasty! I forgot to make rice, but my fiance is around the corner at the local thai carryout getting rice to go. I can't wait for dinner!
This is plenty flavorful, even though the chicken comes after the onions/garlic/peppers.

It reminds me of the steps to making stew.

I made this last night - wow, was it tasty! Very easy to make, too. The combination of spices for the dry rub marinade is just out of this world, it smells so good! And tastes great, too :) I used a regular type skillet (not non-stick) so that the chicken pieces really browned up and left lots of tasty bits in the pan to get deglazed with the coconut milk. My dish turned out looking just like the pictures! With only two of us eating this, we finished off nearly the entire recipe. Given that, I think next time I'll try experimenting with replacing some of the coconut milk with chicken broth. I don't usually mind a higher fat content for something this flavorful, but with coconut milk being mostly saturated fat.. well.. I'd like lighten it up a bit. I also needed to add a little salt to my dish; my dinner companion thought hers was fine without. I served it with a big bowl of fragrant jasmine rice. Would definitely make this one again, thanks for posting a great recipe!
-Felicia

I am with Jeff. I think I would do the chicken first and utilize the flavor of the fond. This does look really good, and would be popular in my house.

I made this last night and I'm still thinking about how good it was. I used *lite* coconut milk, which seemed to have the same ingredients as regular, but fewer calories and less fat. It might have taken a little longer to thicken, but eventually did. I think I'll try cooking the chicken first next time--good idea. My husband thought it was a little heavy with the onion, I guess I used an extra-large onion instead of large. He also added salt to his, I didn't think it needed it.

Excellent, just lovely...my boyfriend was very impressed (thanks, Elise). This was my first attempt at curry from scratch and I can't wait to do it again. Not overly complicated or time consuming but memorable enough to make a splash at a dinner party. I added a bit of red curry powder at the last minute to turn the heat up a notch and next time I will try it with light coconut milk instead of full fat. Wonderful dish!

I also like coconut milk based curries. I made this about a week ago for my family. Thought it was a little mild, heat wise, compared to other curry recipes we've tried. So the next time I make it I'll add a 1/4 tsp cayenne pepper to the spice mixture.

This was a fabulous dinner....I agree that it could definetely use some more heat though. Overall this was phenomenal.

I think I'll try this out for a weekend special - it might be a popular one! I had made shrimp with coconut curry earlier but never tried chicken....from all the reviews it might be worth it. The shrimp one is done exactly the same way - its called Malai curry and is a famous dish in India. Thanks.

I made this tonight! The kitchen smelled great as my hubby was walking in. The chicken was spicy (nice blend of flavors) but wasn't hot enough for our taste. After reading the suggestions from the reviews, I had already added more salt to the chicken and also added 1/4 tsp of cayenne pepper for heat. Also upped the chopped ginger to 2 tbsp. (but I sauteed the ginger with the onion/garlic/jalapeno mixture instead of adding it at the end). But we felt that we could take a bit more heat. Maybe I will add a pinch of red pepper flakes in the mixture next time. Also, to cut down the fat, I used lite coconut milk. This part disappointed me a bit. The sauce was a bit bland to my taste. It lacked that rich coconut flavor and a bit of sweetness I think which would have made the curry dish better. All in all, this is a definite keeper. I think full fat coconut milk (with added chicken broth) will be a good choice here. Can't wait to make it again with some new modifications. Thanks.

I made this. It tasted good! But being a novice cook I did not realize the hazards of jalapenos.. I got the jalapeno juice on my hands and now they are burning up!!!! ugh!!!

For all you folk who like the dish a bit spicier. Don't de-seed the jalapeno. A lot of the 'hot' in hot peppers is in the seeds.

I agree with the above posters that this dish was fantastic and every step made my kitchen smell better. I seem to be the only one who found it a tad complicated, but that might be because it was my first try. I felt like I was chopping, dicing, mincing, stirring, measuring and turning for hours. It was worth it though. Next time I will add a bit of salt to the sauce.

I made this 1st for myself to test it out and as soon as I finished eating a plate of it immediately called my boyfriend and told him to prepare for a real treat the next night. His 1st words after eating a plate of it were, " I Love you!" Thanks a million for this terrific recipe!!!!

Made this tonight and as it was cooking I liked the saucy consistency so left out the starch. This was a good plan since the sauce is wonderful with the rice. Next time, as suggested, I will leave in the seeds from the peppers to kick up the heat a bit. This is a keeper. Thank you.
Candy

I made this again tonight and added more jalepeno since I had extra around. It has a nice pique to it now. But, it just dawned on me that Thai basil is maybe what it is calling for. Elise, what say you? As Thai basil is heavenly, I have a feeling this would be even BETTER with that.
Candy

I made this today and it turned out deeee-licious! I added about 1/2 tsp more red pepper powder and the heat gave it that extra flavor kick. Thanks a lot for the recipe...I'll look around your blog for more :)

I made this for lunch and it was YUMMY!! Thanks heaps Elise for the delicious recipe

I made this recently...holy cow, it was great!!! The coconut milk, the heat from the peppers...this one is a real winner. Thank you!

Great recipe..tried it tonight and it was wonderful.

One thing to remember...since I am fairly new to the cooking scene...wear gloves when handling jalapeño peppers. My hands have been burning the whole night...and worse of all...I tried to take out my contact lenses after cooking...BAD IDEA. It burned my eyes.

However, I must say, this is a darn good recipe!!!!

This is one of my absolute favorite recipes, Elise! It is delicious.

This looks great! I knew someone that put basil in their chicken curry but I have never had it that way...although basil is one of my favorite herbs. This looks and sounds really delicious, I will have to try it out.

It must be a sign. This is the second delicious sounding recipe I've come across in a week that calls for coconut milk. Can you believe I've never used the stuff?

Now to see if I can find a can of it out here in the middle of Missouri nowhere. You should have heard me last year trying to explain to the helpful guy at the supermarket what chipotle chiles in adobo sauce were. I didn't think they'd have them but figured it couldn't hurt to ask. The ensuing conversation was borderline hysterical. But then again we're easily amused out here! : )

Amazing blog. Thighs instead of breasts. I'm going to do this recipie with figs, sautée in butter and use shaved coconuts. Can't eat much curry because of my stomach, but what do you think about nutmeg?
Thanks! MR/Paris

Well... it smelled great and tasted fine. But it was more like curry soup than I would have liked. Maybe it was because I used lite coconut milk? Anyway, next time I would use the full fat kind regardless; it's worth a few more calories to get that rich taste!

Everything tastes good in a coconut curry sauce.
This looks yummy.

This looks so delicious! I always have trouble getting curries that strike the sweet-hot-savory balance, so I am anxious to try this one!

I made this for dinner last night and it was tasty and went together very quickly. I added the juice of 1/2 of a lime, because to me, the sauce needed a little something tangy. Next time I make it, I will omit the cornstarch because I like the texture of coconut milk without the added thickening. I also used chicken breasts because that is what I had on hand. I am not a big fan of white meat, but it stayed moist and worked well in this dish.

Could one substitute the long list of spices for a store-bought curry powder or paste? Looking to get into making curries but don't want to build a spice cabinet to do so (student budget).

Love the site!

Made this last night and added all the "spicy" suggestions, (i.e. 1/4 teaspoon cayenne pepper, a few red pepper flakes, and left the seeds and veins of the jalapenos in) and WHOA, was it a spicy one - even my boyfriend who needs hot sauce on everything was reaching for the iced tea every other minute (hehe). I had the same trouble with the lite coconut milk being too thin, but overall it was very flavorful and relatively quick.

I've been a long-time reader of your site, but this is my first time commenting. I just made this recipe, and its wonderful! I also did the onions first and then the chicken - this is the traditional way to make a curry (heat oil, add onions, add chili, garlic, add the meat to so that it absorbs the maximum amount of the flavors of the onion-garlic mix).

Holy smokes, this was fabulous!!! You've convinced me to keep a can of coconut milk in the pantry at all times! I'm going to try this with eggplant next.

I made this tonight and was highly disappointed, especially with all the rave reviews in the comments section. Biggest thing was that it was super bland. And I'm not talking about a lack of heat (I'm a mild/medium heat kinda person), but just a general lack of flavor. Second was the cooking method. I did the onions on med-high and in the 3 minutes they were nearly burnt. And then when I ate it, the onions were still crunchy. I don't know if the Teflon mattered - I see in the photos, the author used a Teflon pan. I did not.

I made this tonight for my husband and I. Wow, was it great! You won't regret it! Thank you so very much.

I am definitely going to make this tonight, thanks for the recipe! I have a question though: can I use dried basil instead of fresh? Thats all I have on hand today.

If you try this with dry basil, use a third as much basil, so 1 Tbsp not 3 Tbsp. ~Elise

I have been making a ton of your recipes lately and I really enjoy them. We made this recipe last night and it was a hit. It is on the list of "to make" dinner recipes. This is how I know it was good!! However, I felt like it was missing something. I tried putting a few pinches of sea salt at the end but I still felt like it needed something. This recipe reminded me of a Thai curry and Thai curries usually have fish sauce in them. So, I put about 2 tbls. of fish sauce and that is what it was missing. The fish sauce really gave it so much more flavor. I would highly recommend the fish sauce. Thanks for another great recipe.

"Long list of spices" substitution: it sounds like you could use garam masala, because the spices from coriander to cardamon are what make up this indian blend of spices. I'll try it out and post a review.

My neighbor and I have a dinner swap every week. I cook for her and her husband on Tuesday and she cooks for us on Thursday. I made this for us and it was a big hit! The flavors are phenomenal. The only change I made was adding some chicken broth to the sauce at the end to make it looser. It seemed way too thick for me. The chicken broth worked or alternatively I guess you could use less cornstarch. This is a keeper -- thanks!

We love this recipe. I made it for my husband and i and i will definitely cook it again. We love it so much we almost finished the whole pot. I agree with everyones suggestion, if you want it a bit spicy leave the seeds in jalapeño pepper.

My husband and I loved this dish! Thanks for the recipe!

This recipe is very nice, we made it, here in Bangalore, India... The cooker is Barti. We enjoyed a lot.
Cheers, David

I love this recipe! I didn't have any Worcestershire sauce but I did add a tablespoon of Thai fish sauce. I found that a squeeze of lime juice just before eating really enhanced all the flavors. Yesterday I took leftovers to work and several people stuck their heads into the lunch room to find out what smelled so good!