Sizzling Thai Chicken Coconut Curry Recipe for Flavor Lovers

Cooking up a storm of spicy thai chicken coconut curry brings pure comfort to any dinner table.

Aromatic spices dance through this vibrant dish, creating layers of complex flavors.

Tender chicken pieces nestle in a creamy coconut sauce that promises warmth and excitement.

Fresh herbs and zesty ingredients collaborate to deliver a culinary experience that transports you straight to the streets of Bangkok.

Each bite bursts with authentic Thai seasonings that awaken the senses.

Bold and balanced, this curry offers a perfect harmony of heat and richness.

Prepare to savor a restaurant-quality meal that will become your new favorite weeknight dinner.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 350 kcal

Servings: 4

Thai Chicken Coconut Curry Calls for These Essentials

• Chicken: Lean protein that provides hearty texture and absorbs curry flavors beautifully; choose boneless, skinless chicken breasts or thighs for best results.

• Onion, Garlic, Ginger: Classic Thai flavor foundation that creates deep, complex taste profile; select fresh ginger and firm onions for maximum punch.
• Red Curry Paste: Concentrated spice blend that delivers authentic Thai heat and complexity; choose high-quality brands from Thailand for genuine flavor.

• Coconut Milk: Creates creamy, rich sauce with tropical undertones; opt for full-fat versions for more luxurious texture.
• Fish Sauce: Adds umami depth and traditional Southeast Asian saltiness; select clear, golden-colored versions from reputable brands.
• Brown Sugar: Balances spice and adds subtle caramel notes; use dark brown sugar for deeper flavor complexity.

• Bell Pepper: Adds sweet crunch and vibrant color; choose firm, bright peppers for best texture.
• Snow Peas: Provides crisp texture and fresh green element; select bright green, unblemished pods.

• Fresh Herbs, Lime: Brightens entire dish with fresh, zesty notes; choose bright green herbs like cilantro or Thai basil.

Kitchen Tools for a Smooth Thai Coconut Curry Experience

• Large skillet or wok: Perfect for sautéing chicken and creating the delicious curry base.
• Cutting board: Essential for chopping onions, garlic, ginger, and bell peppers.
• Sharp knife: Helps you prep ingredients quickly and precisely.
• Wooden spoon or spatula: Great for stirring and mixing ingredients while cooking.
• Measuring spoons: Ensures accurate seasoning with fish sauce and brown sugar.
• Measuring cup: Helps pour the right amount of coconut milk.

Making Thai Chicken Coconut Curry Without the Fuss

• Sizzle the Chicken Brown chicken in a hot pan until golden, then set aside for later magic.
• Awaken the Aromatics Toss onion, garlic, and ginger into the same pan, creating a fragrant flavor foundation. Stir in red curry paste and let it dance for a moment.
• Create the Creamy Base Pour coconut milk, splash of fish sauce, and hint of brown sugar into the pan. Stir until everything blends into a silky sauce.
• Combine and Simmer Reunite the chicken with colorful bell peppers and crisp snow peas. Let everything bubble gently, allowing flavors to mingle and chicken to finish cooking.
• Plate and Garnish Ladle the vibrant curry over fluffy rice. Sprinkle with fresh herbs and squeeze a zesty lime wedge for a bright finish.

Tips to Balance Sweetness and Spice in Thai Curry

• Dice chicken and chop vegetables ahead of time to cut down cooking time by 15 minutes, perfect for busy weeknights.
• Adjust red curry paste quantity to manage heat – less for mild, more for fiery flavors that pack a punch.
• Replace chicken with tofu, shrimp, or lean beef for a versatile protein option that keeps the dish exciting and fresh.
• Expand vegetable selection by adding carrots, zucchini, or bamboo shoots to increase nutritional value and create more texture.
• Make this recipe gluten-free by using tamari instead of fish sauce and ensuring curry paste is certified gluten-free for sensitive eaters.

Serving Thai Chicken Coconut Curry with Rice or Naan

• Tropical Rice Bowl Paradise: Layer the curry over jasmine or basmati rice for an authentic Thai-inspired dining experience that captures vibrant flavors and textures.
• Herb Garden Garnish: Sprinkle fresh cilantro, mint, or Thai basil leaves on top to add brightness, aromatic complexity, and a pop of green color to the dish.
• Crunchy Texture Boost: Scatter toasted cashews or sliced green onions over the curry to introduce a delightful crunch and nutty undertone that complements the creamy sauce.
• Spice Level Customization: Serve with sriracha sauce or red chili flakes on the side, allowing each person to adjust the heat level according to their personal spice preference.

Storing Thai Chicken Coconut Curry Without Overcooking It

• Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. Keep the rice separate to maintain its texture and prevent sogginess.
• Carefully transfer cooled curry to freezer-safe containers, leaving a small space at the top for expansion. Freeze for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Warm curry gently in a skillet over medium-low heat, stirring occasionally. Add a splash of coconut milk to restore moisture and prevent drying. Microwave works too, but stovetop maintains better flavor and texture.
• Store fresh herbs like cilantro or Thai basil in a small jar with water, cover loosely with a plastic bag, and refrigerate. This keeps herbs crisp and vibrant for garnishing your next curry serving.

Spicy Thai Chicken Coconut Curry Recipe

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4.8 from 29 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Fragrant Thai chicken coconut curry blends exotic spices with creamy coconut milk for a soul-warming experience. Succulent chicken and tender vegetables mingle in this aromatic dish, inviting you to savor the rich, complex flavors of Southeast Asian cuisine.

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Ingredients

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• 1 pound (454 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon (15 ml) vegetable oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon (15 ml) fresh ginger, minced
• 1–2 tablespoons (15–30 ml) red curry paste (to taste)
• 1 (13.5 oz/400 ml) can coconut milk
• 1 tablespoon (15 ml) fish sauce (or soy sauce for a milder option)
• 1 tablespoon (15 ml) brown sugar
• 1 bell pepper, sliced
• 1 cup (150 g) snow peas or green beans
• Fresh basil or cilantro, for garnish
• Lime wedges, for serving
• Cooked jasmine rice, for serving

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Instructions

1. Sear Chicken: Ignite a large skillet or wok over medium-high heat with oil. Caramelize chicken pieces until golden and partially cooked, then transfer to a holding plate.
2. Develop Aromatic Base: In the identical pan, sauté diced onions, minced garlic, and grated ginger until translucent and fragrant. Introduce red curry paste and toast for a brief moment to intensify flavors.
3. Create Curry Sauce: Stream coconut milk into the pan, incorporating fish sauce and brown sugar. Whisk thoroughly to create a harmonious, creamy sauce and allow to gently bubble.
4. Integrate Proteins and Vegetables: Return seared chicken to the pan alongside crisp bell peppers and tender snow peas. Allow the mixture to simmer, ensuring chicken reaches complete doneness and vegetables maintain a vibrant, crisp texture.
5. Plate and Garnish: Ladle the aromatic curry over fluffy rice, adorning with fresh herb sprigs and zesty lime wedges for a burst of brightness and complexity.

Notes

• Adjust the amount of red curry paste based on your spice tolerance. Start with less and gradually add more to achieve the perfect heat level without overwhelming the dish.
• Avoid overcooking chicken by removing it from the pan once lightly browned. The final simmering stage will ensure it’s fully cooked while remaining tender and juicy.
• Add vegetables towards the end of cooking to maintain their crisp texture and vibrant color. Overcooking can make them soggy and dull.
• Toast the curry paste briefly in the pan to release its aromatic oils and intensify the overall flavor profile of the curry before adding liquid ingredients.

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

Nutrition

• Serving Size: 5
• Calories: 380
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 70 mg