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Thai Red Curry in Young Coconut


It’s a little bit special both in terms of taste and presentation and far easier to make now with the advent of fresh coconuts in supermarkets for drinking purposes. The flesh of the young coconut is just made for Thai curries so for a special occasion it’s certainly worth the time involved to hunt out some young coconuts.




This recipe works for four servings. Depending on the size of the coconuts, you can serve this as individual dishes or use 2 large coconuts as serving bowls so depending on your choice you can play around with the quantities involved. As in so many Thai recipes, with a properly prepared curry paste, the amount of people a recipe can serve is very flexible. With that in mind, I will assume the use of two large coconuts for four people.

1 packet of My Thai Curry red curry paste.

400 ml can of coconut milk

500 g of boneless chicken thighs.

2 fresh young coconuts.

12 cherry tomatoes.

1 Sweet Red Pepper

100 g frozen peas.

1 fresh lime.

1tbs Dark Soy Sauce.

Kaffir lime leaves (optional).


Grill the chicken thighs under a fairly hot grill or sear in a pan for a few minutes. They will be fully cooked in the sauce later so don’t over cook at this stage. Slice them into eating sized portions and marinate for five minutes with a spoonful of dark soy sauce.

Sauté the cherry tomatoes in a little vegetable oil, they are ready when the skin start to split. Reserve. Add the red curry paste to the pan and half the coconut milk, using the thicker part of the milk at the top of the can if possible. Heat until it bubbles.

Add the grilled chicken to the sauce followed by most of the coconut flesh reserving a few strips for later. Stir and heat through for a minute or two until once again the sauce starts to bubble. Add the remainder of the coconut milk.

Add the vegetables. Cover the pan and simmer for 10 minutes or until the chicken is cooked through.

Put curry into coconut garnishing with the reserved strips of coconut flesh and some finely chopped kaffir lime leaf if you have it. Enjoy!




On your travels you may have seen coconut sellers holding a young coconut in one hand and slicing the top off it using a machete held in the other hand. Not something I would recommend! Here is a much easier way to do it. How to open a young coconut.

As always using the “right” type of coconut milk is a game-changer. See here.

Nutrition details do not include rice.

  • Prep Time: 30
  • Cook Time: 20 minutes


  • Serving Size: bowls or small coconuts
  • Calories: 655
  • Sugar: 9 g
  • Sodium: 422 mg
  • Fat: 46 g
  • Saturated Fat: 33.7 g
  • Carbohydrates: 20.7 g
  • Fiber: 5.9 g
  • Protein: 44.3 g
  • Cholesterol: 121.7 mg
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