Thai Coconut Curry Chicken is an irresistible blend of creamy coconut milk, aromatic spices, tender chicken, and vibrant vegetables. This quick and easy dish bursts with authentic Thai flavors and makes for a satisfying weeknight dinner. Here’s how to prepare it perfectly at home.
Why This Recipe Works
Balanced Flavors: The harmony of sweet (brown sugar), salty (fish sauce, soy sauce), and spicy (red curry paste) creates a flavor-packed dish.
Versatility: It’s highly customizable—perfect for adding your favorite vegetables or swapping chicken with tofu or shrimp.
Quick Prep: With a prep and cook time of 30 minutes, it’s ideal for busy days.
Ingredients
Main Ingredients:
1 lb (450g) chicken breast, cut into bite-sized pieces
1 can (14 oz/400ml) coconut milk
1 tablespoon Thai red curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
Vegetables and Aromatics:
1 small onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
Other Ingredients:
1 tablespoon vegetable oil
Fresh basil or cilantro for garnish
Lime wedges (optional)
Steamed jasmine rice (for serving)
Step-by-Step Instructions
Cook the Chicken
Heat the vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces and cook until lightly browned on all sides.
Remove the chicken from the pan and set aside.
Sauté Aromatics
In the same pan, add more oil if necessary.
Add the sliced onion, minced garlic, and minced ginger.
Sauté for about 2 minutes until fragrant.
Add Curry Paste
Stir in the Thai red curry paste.
Cook for 1 minute to release its aromatic flavors.
Combine Ingredients
Add the sliced red and yellow bell peppers to the pan. Cook for 2–3 minutes until they start to soften.
Return the cooked chicken to the pan.
Create the Sauce
Pour in the coconut milk and stir to combine.
Add fish sauce, soy sauce, and brown sugar. Stir thoroughly.
Let the mixture simmer for 10–15 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
Taste and Adjust
Taste the curry and adjust the seasoning. Add more curry paste for heat, fish sauce for saltiness, or brown sugar for sweetness.
Serve and Garnish
Serve the curry hot over steamed jasmine rice.
Garnish with fresh basil or cilantro and serve lime wedges on the side for an added citrusy zing.
Timing Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Suggestions
Pair with steamed jasmine rice for a classic Thai experience.
Add a side of fresh cucumber salad to balance the richness.
Serve with naan bread or roti to soak up the flavorful sauce.
Tips for Success
Fresh Ingredients: Use fresh ginger, garlic, and basil for the best flavor.
Consistency: Simmer the curry for a slightly thickened sauce. If it’s too thick, add a splash of chicken broth.
Protein Options: Substitute chicken with shrimp, beef, or tofu for variety.
Vegetable Swaps: Add zucchini, broccoli, or snap peas to elevate the dish.
Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier.
FAQs
Can I make this curry spicier?
Absolutely! Add an extra tablespoon of red curry paste or sliced Thai chilies for more heat.
Can I use light coconut milk?
Yes, but the sauce may be less creamy. To maintain richness, use a mix of light and regular coconut milk.
Is fish sauce necessary?
Fish sauce adds an authentic umami flavor. If unavailable, substitute with soy sauce or tamari.
Why You’ll Love Thai Coconut Curry Chicken
This dish offers the perfect balance of bold and comforting flavors. The rich coconut milk sauce coats tender chicken and crisp vegetables, creating a meal that’s hearty yet fresh. Whether you’re a Thai food enthusiast or trying it for the first time, this curry is guaranteed to impress!
Enjoy the taste of Thailand in the comfort of your home! 🌶️🥥🍛