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Thai Chicken Coconut Curry

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This Thai Chicken Coconut Curry is creamy, spicy, and full of bold flavors. Tender chicken is simmered in a fragrant coconut milk curry sauce with veggies and Thai spices. Serve it over steamed jasmine rice for a comforting and satisfying meal that’s ready in about 30 minutes!

Ingredients

Scale

  • 1 tbsp vegetable oil

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

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 1 tbsp fresh ginger, minced

  • 1–2 tbsp red curry paste (to taste)

  • 1 (13.5 oz) can coconut milk

  • 1 tbsp fish sauce (or soy sauce for a milder option)

  • 1 tbsp brown sugar

  • 1 bell pepper, sliced

  • 1 cup snow peas or green beans

  • Fresh basil or cilantro, for garnish

  • Lime wedges, for serving

  • Cooked jasmine rice, for serving

Instructions

  1. Sauté the chicken:
    Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned, about 5–6 minutes. Remove and set aside.

  2. Build the flavor:
    In the same pan, add onion, garlic, and ginger. Cook 2–3 minutes until softened and fragrant. Stir in red curry paste and cook for 1 minute.

  3. Add coconut milk & seasonings:
    Pour in coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer.

  4. Simmer with veggies:
    Add bell pepper, snow peas, and cooked chicken back into the pan. Simmer for 8–10 minutes, or until chicken is cooked through and veggies are tender-crisp.

  5. Serve:
    Spoon over rice and garnish with fresh herbs and lime wedges.

 

Notes

  • Adjust spice level by adding more or less curry paste.

  • Add other veggies like zucchini, carrots, or baby corn for variety.

  • Make it vegetarian by swapping chicken for tofu or chickpeas.

Find it online: https://ukfinda.com/thai-chicken-coconut-curry/