Name: Thai Chicken Coconut Curry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 medium onion, sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 can (13.5 oz) coconut milk; 1 red bell pepper, sliced; 1 cup snap peas; 2 teaspoons fish sauce; 1 teaspoon brown sugar; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Hey y’all! If you’re craving a cozy, flavorful, and satisfying meal, this Thai Chicken Coconut Curry is sure to hit the spot. The creamy coconut milk, tender chicken, and vibrant Thai spices come together for a dish that’s both comforting and exotic. Whether you’re planning a weeknight dinner, impressing friends, or just treating yourself, this recipe is a delightful winner. Let’s get cooking!

Why You’ll Love This Thai Chicken Coconut Curry

Full of flavor: Every bite is rich, aromatic, and creamy.
Quick & easy: Ready in just 35 minutes—perfect for busy nights.

Versatile: Great for meal prep, dinner parties, or leftovers.
Customizable: Easily adjust the heat or swap in favorite veggies.
Naturally gluten-free and dairy-free.

Ingredients for Thai Chicken Coconut Curry

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp coconut oil (or vegetable oil)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste (what to look for)

1 red bell pepper, sliced
1 cup carrots, sliced
1 can (14 oz/400ml) full-fat coconut milk
1/2 cup chicken broth or water
2 tbsp fish sauce
1 tbsp brown sugar
Juice of 1 lime
Fresh cilantro and Thai basil, for garnish
Steamed jasmine rice, for serving

How to Make Thai Chicken Coconut Curry

Step 1: Sauté Aromatics & Chicken

Heat coconut oil in a large skillet or Dutch oven over medium heat.
Add the diced onion and cook until translucent, about 3–4 minutes.
Stir in garlic and ginger; cook until fragrant, 1 minute more.

Add chicken pieces; cook until lightly browned on all sides but not fully cooked through, 3–4 minutes.

Step 2: Simmer the Curry Sauce

Stir in the Thai red curry paste and cook for 1–2 minutes until aromatic.
Add bell pepper and carrots, then pour in the coconut milk and chicken broth. Stir to combine.

Mix in fish sauce, brown sugar, and bring the mixture to a gentle simmer.
Reduce heat to low, cover, and simmer for 10–12 minutes until chicken is cooked through and veggies are tender-crisp.

Step 3: Finish & Serve

Stir in lime juice and adjust seasoning to taste. If you like it spicier, add more curry paste or a pinch of chili flakes.

Serve hot over steamed jasmine rice, garnished with fresh cilantro and Thai basil.

Prep time: 10 minutes
Total time: 35 minutes

Notes for Cooking Thai Chicken Coconut Curry

For best results, use full-fat coconut milk; light coconut milk won’t be as creamy (coconut milk guide).
If you’re sensitive to spice, start with 1 tablespoon curry paste and add more to taste.

Save leftover curry paste in an airtight container in the fridge for up to 2 weeks—perfect for quick stir-fries!

Variations for Thai Chicken Coconut Curry

Vegetarian: Substitute chicken with firm tofu or assorted vegetables (try broccoli and zucchini).
Seafood Twist: Swap chicken for shrimp and reduce the simmering time to 5 minutes.

Low-Carb: Serve the curry over cauliflower rice instead of jasmine rice.

Equipment Needed for Thai Chicken Coconut Curry

Large skillet or Dutch oven
Cutting board & sharp knife
Wooden spoon
Measuring cups & spoons

Storage Instructions for Thai Chicken Coconut Curry

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat or in the microwave until hot.

For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Recommendations for Thai Chicken Coconut Curry

Serve over fluffy jasmine or basmati rice.
Add a squeeze of fresh lime and top with extra herbs for brightness.
Pair with crispy Thai spring rolls or a cucumber salad for a fresh, spicy meal.

Pro Tips for the Best Thai Chicken Coconut Curry

Don’t skip the fish sauce—it adds authentic umami depth (learn more).
For extra creaminess, stir in a dollop of coconut cream before serving.
Let the curry rest off the heat for 5 minutes before serving for even richer flavor.

FAQs About Thai Chicken Coconut Curry

Can I use chicken breast instead of thighs?: Yes! Chicken breast works well, but thighs stay juicier and more tender in the curry.
Is Thai red curry paste very spicy?: The spice level varies by brand; taste as you go and add gradually for your preferred heat level.
Can I make Thai Chicken Coconut Curry ahead of time?: Absolutely! The flavors develop even more overnight—just reheat gently before serving.

Thai Chicken Coconut Curry