Description
This Thai Chicken Coconut Curry recipe features tender chicken simmered in a creamy coconut milk sauce with bold Thai red curry flavor, fresh herbs, and vegetables. A quick, hearty, and flavorful dish perfect for weeknight dinners. Keywords: Thai coconut curry, chicken curry, creamy Thai curry, easy Thai dinner, red curry coconut chicken.
Ingredients
1 lb chicken breast or thighs
2 tablespoons red curry paste
1 tablespoon oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 tablespoon lime juice
1/4 cup chopped fresh basil or cilantro
Instructions
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes.
2. Add garlic and ginger and sauté for 1 minute until fragrant.
3. Stir in red curry paste and cook for 1 minute to release its flavors.
4. Pour in coconut milk, stirring well to combine with the curry paste.
5. Add chicken pieces and simmer for 10–12 minutes, or until cooked through.
6. Add bell peppers and cook for another 5 minutes until tender but crisp.
7. Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
8. Turn off the heat and stir in chopped fresh basil or cilantro before serving.
Notes
This dish is best with jasmine rice or naan.
You can make it spicier by adding chili flakes or more curry paste.
Leftovers are even better the next day as the flavors deepen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg