Thai Coconut Curry Chicken

One sip of this Thai coconut curry chicken and I was hooked! I still remember my first taste at a tiny Bangkok street stall – that perfect balance of creamy coconut milk, aromatic spices, and tender chicken had me begging for the recipe. Now I make my own version at home, and guess what? It’s easier than you think! Ready in just 30 minutes, this dish brings authentic Thai flavors to your table with minimal fuss. The secret’s in the simmer – letting those bold curry flavors mingle with the rich coconut milk until every bite sings. Trust me, once you try this recipe, it’ll become your new weeknight hero.

Why You’ll Love This Thai Coconut Curry Chicken

Oh my goodness, where do I even start? This curry has become my absolute go-to when I need something quick, comforting, and packed with flavor. Let me tell you why it’s special:

Key Benefits

• Weeknight lifesaver: Ready in just 30 minutes – faster than takeout!
• Creamy dreamy texture: That rich coconut milk makes every bite luxurious.
• Your heat, your way: Add more or less curry paste depending on your mood.
• One pan wonder: Minimal cleanup means more time to enjoy your meal.

The first time I made this, my kitchen smelled like a Thai restaurant – in the best possible way! That aromatic ginger and garlic combo with the coconut milk? Pure magic. And the leftovers taste even better the next day (if you can resist eating it all in one sitting!).

Ingredients for Thai Coconut Curry Chicken

Gathering the right ingredients makes all the difference in this curry! Here’s what you’ll need to create that perfect balance of flavors:

• 1 lb boneless chicken breast – cut into bite-sized pieces (thighs work great too for extra juiciness)
• 1 can (14 oz) full-fat coconut milk – don’t skimp here, the creamy richness is key!
• 2 tbsp red curry paste – my favorite brand is Mae Ploy, but use what you love
• 1 tbsp vegetable oil – or coconut oil for extra flavor
• 1 onion – sliced thin (I prefer yellow for sweetness)
• 1 bell pepper – any color, sliced into strips
• 2 cloves garlic – minced (or more if you’re like me!)
• 1 tbsp grated ginger – fresh makes all the difference
• 1 tbsp fish sauce – or substitute with soy sauce if needed
• 1 tsp brown sugar – balances the heat perfectly
• 1/2 cup fresh basil leaves – Thai basil if you can find it
• 1 lime – juiced right at the end for brightness

For protein alternatives, try beef bacon or turkey bacon for a different twist! The beauty of this recipe is how adaptable it is – use what you’ve got and make it your own.

How to Make Thai Coconut Curry Chicken

Okay, let’s get cooking! This curry comes together so beautifully – just follow these simple steps and you’ll have restaurant-quality flavors in no time. I’ve made this dozens of times, and these techniques never fail me.

Step-by-Step Instructions

1. Heat your oil in a large skillet or wok over medium heat. You want it nice and hot before adding anything – test with a drop of water (careful, it’ll sizzle!).
2. Sauté the aromatics – toss in your onions first and cook for about 2 minutes until they start turning translucent. Then add garlic and ginger, stirring constantly for just 30 seconds until fragrant (don’t let them burn!).
3. Brown the chicken – add your bite-sized pieces and cook for 4-5 minutes, stirring occasionally, until no pink remains. The chicken doesn’t need to be fully cooked through yet.
4. Bloom the curry paste – push everything to one side and add your red curry paste to the empty space. Let it cook for about 1 minute, stirring into the oil to release all those amazing flavors.
5. Pour in the coconut milk – slowly add it while stirring to combine everything beautifully. Add fish sauce and brown sugar, then bring to a gentle simmer.
6. Simmer for 10 minutes – this is where the magic happens! The sauce will thicken slightly and the flavors will meld together perfectly.
7. Add bell peppers – just 3 minutes before finishing so they stay crisp-tender.
8. Finish with fresh basil and lime juice – turn off the heat and stir these in right at the end for maximum freshness.

Pro Tips for Perfect Curry

Here are my secret weapons for curry success:

• Simmer gently – coconut milk can separate if boiled too vigorously. Keep it at a happy bubble, not a rolling boil.
• Taste as you go – curry paste brands vary in heat. Start with less, you can always add more!
• Fresh is best – that lime juice and basil added at the end? Non-negotiable for bright, vibrant flavors.

See? Easy peasy! The hardest part is waiting those 10 minutes while the amazing smells fill your kitchen. Your patience will be rewarded, I promise.

Serving Suggestions for Thai Coconut Curry Chicken

Oh, the fun part! This curry loves good company. I always serve mine over steamed jasmine rice – that floral aroma is just perfect with the creamy sauce. When I’m feeling fancy, I’ll add a side of crispy roti or naan for scooping up every last bit. For crunch, top with chopped peanuts or crispy fried shallots (my weakness!). And don’t forget extra lime wedges – that bright acidity cuts through the richness so nicely. My kids love it with a simple cucumber salad on the side for freshness. However you serve it, just make sure you’ve got plenty – everyone always wants seconds!

Storage and Reheating

Here’s my trick for keeping leftovers tasting fresh – store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of water or coconut milk to bring back that creamy texture. Microwaving works too, but stir every 30 seconds to prevent hot spots. The flavors actually deepen overnight – if you can resist eating it all at once!

Thai Coconut Curry Chicken Variations

I love playing with this recipe – it’s like a blank canvas for your cravings! My favorite twist? Swap the chicken for shrimp (add them in the last 3 minutes of cooking). Need more veggies? Toss in some baby corn and snap peas with the bell peppers. For heartier meals, I’ll sometimes use beef strips instead of chicken (just sear them first). Vegetarian night? Cubed firm tofu works beautifully – fry it crispy before adding. The coconut curry base is so forgiving – make it yours! Oh, and my aunt adds pineapple chunks for a sweet surprise – genius!

FAQ About Thai Coconut Curry Chicken

I get asked about this recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

• “Can I use light coconut milk?” You can, but the sauce won’t be as luxuriously creamy. Full-fat gives that signature rich texture we love. If you must go light, try adding a tablespoon of almond butter for extra body!
• “Help! My curry’s too spicy!” No worries – stir in a bit more coconut milk or a teaspoon of honey to tame the heat. Next time, start with just 1 tablespoon of curry paste and add more to taste.
• “Can I make this ahead?” Absolutely! The flavors actually improve after a night in the fridge. Just hold the fresh basil and lime until serving – stir them in warm for maximum freshness.
• “What if I don’t have fish sauce?” Soy sauce works in a pinch (use half the amount), or try a splash of Worcestershire sauce for that umami kick.
• “Can I freeze this?” You bet! Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat gently with a splash of coconut milk to bring it back to life.

See? No curry crisis can’t be solved! These little tweaks make the recipe work for any kitchen situation.

Nutritional Information

Just so you know what you’re enjoying, here’s the nutritional breakdown per serving (but remember, these are estimates – your exact amounts may vary slightly depending on ingredients). I always say good food is about enjoyment first, but it’s nice to have the facts!

• Calories: 320
• Fat: 18g (12g saturated)
• Carbohydrates: 12g
• Fiber: 2g
• Sugar: 6g
• Protein: 28g
• Sodium: 480mg

Not too shabby for something that tastes this indulgent, right? The coconut milk gives you healthy fats, while the chicken packs that protein punch. Just another reason to feel good about seconds!

Thai Coconut Curry Chicken

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Print Recipe

A flavorful Thai coconut curry chicken dish with tender chicken pieces simmered in a creamy coconut milk and curry sauce.

• Total Time: 30 mins
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken breast, cut into bite-sized pieces
• 1 can (14 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 cup fresh basil leaves
• 1 lime, juiced

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Instructions

1. Heat oil in a large pan over medium heat.
2. Add onion, garlic, and ginger. Sauté for 2 minutes.
3. Add chicken and cook until no longer pink.
4. Stir in curry paste and cook for 1 minute.
5. Pour in coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
6. Add bell pepper and cook for 3 minutes.
7. Turn off heat and stir in basil and lime juice.
8. Serve hot with rice.

Notes

• Adjust curry paste for preferred spiciness.
• Use full-fat coconut milk for creamier texture.
• Store leftovers in an airtight container for up to 3 days.

• Author: Lynn
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Low Lactose

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 70mg