Aromatic Thai Chicken Coconut Curry Recipe for Cozy Nights

Whipping up a delectable thai chicken coconut curry brings vibrant flavors dancing across your plate with incredible ease.

My kitchen often fills with aromatic spices swirling through the air when preparing this comforting dish.

Delicate coconut milk creates a silky smooth base that embraces tender chicken pieces perfectly.

Subtle hints of lemongrass and ginger weave complex layers of taste into every single bite.

Fresh herbs scattered on top provide a bright, crisp contrast to the rich, creamy sauce.

Weeknight dinners suddenly transform from mundane to extraordinary with this simple yet spectacular recipe.

Let you explore a culinary journey that promises to delight your taste buds in just minutes.

Why Thai Chicken Coconut Curry Feels So Rich

• Whips up a delicious Thai-inspired meal in just 20 minutes, perfect for busy families craving restaurant-quality flavors at home.
• Combines sweet, spicy, and savory elements with red curry paste, coconut milk, and fresh herbs, creating a taste adventure in every bite.
• Easily adaptable to use whatever vegetables you have on hand, making it a pantry-friendly recipe that reduces food waste and saves money.
• Minimal cleanup required with a single skillet or wok, reducing kitchen mess and making post-dinner dishes a breeze for home cooks.

What Goes into Thai Coconut Curry Chicken

• Chicken: Lean protein that adds substance and flavor to the curry.
• Fish Sauce: Salty, umami condiment that enhances overall depth of flavor.

• Onion: Provides a sweet and savory base for the curry.
• Garlic: Adds intense, pungent flavor to the dish.
• Ginger: Brings warmth and sharp, slightly spicy notes.
• Red Curry Paste: Concentrated Thai seasoning with complex, spicy profile.

• Coconut Milk: Creamy base that creates rich, smooth texture for the curry.
• Brown Sugar: Balances spice and adds subtle caramel-like sweetness.
• Bell Pepper: Colorful vegetable with crisp texture and mild sweetness.
• Snow Peas: Light, crunchy vegetable that adds freshness and color.
• Oil: Used for sautéing and preventing sticking.
• Fresh Herbs: Bright, fresh garnish that adds final flavor layer.
• Lime Wedges: Provides acidic contrast and traditional Thai garnish.

Making Thai Chicken Curry from Scratch

Step 1: Prepare Chicken

Heat oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and slightly crispy. Transfer chicken to a separate plate and set aside.

Step 2: Create Aromatic Base

• Chopped onions
• Minced garlic
• Grated ginger

Cook for 2-3 minutes until vegetables become soft and release their fragrant aroma. Stir in red curry paste and cook for an additional minute to deepen the flavors.

Step 3: Build Creamy Sauce

• Coconut milk
• Fish sauce
• Brown sugar

Stir ingredients thoroughly and bring the mixture to a gentle simmer. Allow sauce to slightly thicken and blend together.

Step 4: Combine Ingredients

• Sliced bell peppers
• Snow peas
• Cooked chicken pieces

Simmer everything together for 8-10 minutes. Ensure chicken is fully cooked and vegetables remain crisp and vibrant.

Step 5: Plate And Garnish

Serve hot over steamed rice. Decorate with fresh cilantro leaves and squeeze lime wedges on top for extra brightness and zest.

Tips for a Smooth, Flavorful Thai Curry

• Chicken Browning Technique: Ensure chicken pieces are dry before sautéing to achieve a perfect golden-brown exterior without steaming.
• Paste Activation Trick: Toast the red curry paste briefly to release its aromatic oils and intensify the flavor profile of your curry.
• Veggie Texture Mastery: Add vegetables later in the cooking process to maintain their crisp texture and vibrant color.
• Balancing Flavor Hack: Adjust the seasoning at the end by tasting and adding extra fish sauce for saltiness or brown sugar for sweetness.
• Quick Meal Shortcut: Prep all ingredients beforehand to streamline the cooking process and reduce overall cooking time.

How to Save Thai Curry for the Next Day

• Store leftover curry in an airtight container and keep in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer curry to a freezer-safe container, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing dishes with fresh herbs or garnishes.
• Warm curry in a pan over medium-low heat, stirring occasionally. Add a splash of coconut milk or water to restore moisture and prevent sticking.
• Reheat in short intervals, stirring between each 30-second burst. Check temperature and ensure even heating to maintain the curry's delicious texture.

What Matches the Creaminess of Thai Curry

• Select a slightly sweet, chilled Riesling that balances the curry's spicy heat and complements its creamy coconut base, cutting through the richness while enhancing the dish's complex flavors.
• Create a fragrant jasmine rice pilaf with toasted coconut and chopped cilantro to echo the curry's Thai-inspired profile and provide a perfect textural base for soaking up the sauce.
• Prepare a light, refreshing cucumber and mint salad dressed with lime juice and a touch of honey to provide a cool, crisp counterpoint to the warm, spicy curry, cleansing the palate between bites.
• Top the curry with quickly fried, golden-brown shallots to add a delightful crunch and nutty depth that elevates the overall texture and introduces a subtle caramelized note to the dish.

Different Spins on Chicken Coconut Curry

• Vegetarian Curry: Replace chicken with firm tofu or chickpeas, sautéing them similarly for protein-packed alternative that maintains the dish's rich flavors.
• Seafood Version: Swap chicken with shrimp or white fish, adjusting cooking time to prevent overcooking and preserve delicate seafood texture.
• Low-Carb Option: Skip rice and serve curry over cauliflower rice or zucchini noodles for a lighter, grain-free meal that keeps the authentic curry taste.
• Paleo-Friendly Adaptation: Use coconut aminos instead of fish sauce, eliminate brown sugar, and ensure all ingredients are whole food compliant while maintaining the authentic Thai curry essence.

FAQs for Thai Curry Lovers

• What is red curry paste made of?

Red curry paste is a blend of red chilies, garlic, lemongrass, shallots, ginger, and spices like cumin and coriander, typically used in Thai cooking to add depth and heat to dishes.

• Is fish sauce necessary for this recipe?

Fish sauce is crucial in Thai cuisine as it adds umami flavor and saltiness. If unavailable, you can substitute with soy sauce, though the authentic taste will be slightly different.

• Can I use different vegetables in this curry?

Absolutely! You can swap bell peppers and snow peas with carrots, broccoli, bamboo shoots, or whatever vegetables you prefer or have on hand.

• How spicy is this Thai chicken coconut curry?

The spice level depends on the red curry paste brand. Most store-bought pastes are mild to medium, but you can adjust heat by using more or less paste or adding fresh chilies.

Thai Chicken Coconut Curry Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 17 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Spicy and creamy Thai chicken coconut curry delivers a symphony of Southeast Asian flavors that dance across your palate. Fragrant herbs, tender chicken, and rich coconut milk create an irresistible comfort dish you’ll want to savor again and again.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Vegetables and Aromatics:

• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 cup snow peas or green beans
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced

Sauces, Spices, and Additional Ingredients:

• 1 tablespoon vegetable oil
• 1–2 tablespoons red curry paste (to taste)
• 1 (13.5 fluid ounces) can coconut milk
• 1 tablespoon fish sauce (or soy sauce for a milder option)
• 1 tablespoon brown sugar
• Fresh basil or cilantro, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Warm a spacious skillet or wok over medium-high heat, allowing the cooking surface to become thoroughly heated.
2. Introduce chicken pieces into the hot pan, searing until edges transform into a golden-brown hue, developing rich caramelized flavors. Transfer cooked chicken to a separate plate.
3. In the identical pan, introduce finely chopped onions, minced garlic, and grated ginger, creating an aromatic foundation. Sauté until vegetables soften and release their fragrant essence.
4. Incorporate vibrant red curry paste, stirring continuously to activate its intense spices and prevent burning.
5. Stream coconut milk into the mixture, complementing with fish sauce and brown sugar. Whisk thoroughly to create a harmonious, creamy sauce.
6. Gently reintroduce seared chicken into the bubbling curry, alongside colorful bell peppers and delicate snow peas.
7. Reduce heat and allow the curry to gently simmer, enabling flavors to meld and chicken to achieve perfect tenderness.
8. When vegetables reach a crisp-tender state and chicken is completely cooked, remove from heat.
9. Ladle the fragrant curry over steamed rice, garnishing with fresh cilantro or Thai basil and zesty lime wedges for a burst of brightness.

Notes

• Prevent Tough Chicken: Pat chicken dry before sautéing to achieve perfect golden-brown exterior and seal in moisture, ensuring tender and juicy meat.
• Customize Spice Level: Adjust red curry paste quantity based on personal heat preference; start with less and gradually increase for balanced flavor without overwhelming spiciness.
• Vegetarian Adaptation: Replace chicken with firm tofu or mixed vegetables like cauliflower and chickpeas for a plant-based version that maintains the curry’s rich, creamy texture.
• Quick Meal Prep: Chop vegetables and measure ingredients beforehand to streamline cooking process and reduce overall preparation time, making this dish weeknight-friendly.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 150 mg