Khao Soi Coconut Curry with Tamarind-Infused Chicken
A Northern Thai masterpiece featuring hand-pounded coconut curry paste and chicken braised in tamarind for authentic depth. This thai-inspired asian ready in about 60 minutes pairs chicken thigh, fresh tamarind pulp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g chicken thigh
- 15g fresh tamarind pulp
- 400ml coconut milk
- 3 tbsp curry paste
- 1 tsp yellow curry powder
- 150g rice noodles
Instructions
- Step 1: Pound 15g fresh tamarind pulp with 2 tbsp water until smooth; strain to remove seeds.
- Step 2: In a heavy pot, heat 2 tbsp curry paste over medium heat until fragrant (about 2 minutes), then add 300g cubed chicken thigh and cook until browned (5 minutes).
- Step 3: Stir in 15g tamarind pulp mixture, 400ml coconut milk, and 1 tsp yellow curry powder; bring to a gentle simmer and cook uncovered for 25 minutes until chicken is tender and sauce reduces by half.
- Step 4: Simmer 150g rice noodles in boiling water for 4 minutes until tender; drain and rinse under cold water to stop cooking.
- Step 5: Serve chicken curry over noodles, drizzling with 2 tbsp reserved sauce and garnishing with 1 tbsp fried shallots.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Khao Soi Coconut Curry with Tamarind-Infused Chicken take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Khao Soi Coconut Curry with Tamarind-Infused Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thigh from drying out.
Can I substitute ingredients in Khao Soi Coconut Curry with Tamarind-Infused Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Khao Soi Coconut Curry with Tamarind-Infused Chicken for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Khao Soi Coconut Curry with Tamarind-Infused Chicken?
Thai asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
