Ever had a dish so good it made you stop and say, Whoa? That’s exactly how I felt when I first tasted Coconut Thai Chicken Curry. The rich, creamy coconut mixed with bold Thai spices? Absolute magic.
This curry is like a warm hug in a bowl. The tender chicken, the perfect balance of sweet and spicy, and that silky coconut sauce—it’s pure comfort. And the best part? It’s way easier to make than it looks.
Trust me, once you try it, you’ll want it again and again. It’s the kind of meal that makes your kitchen smell amazing and gets everyone asking, What’s cooking? Plus, it’s way better than takeout.
So, why not give it a shot? Grab some coconut milk, spices, and chicken, and let’s make something incredible. You’re gonna love every single bite!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with minimal effort.
- One-Pot Wonder: Less cleanup, more flavor! Everything simmers together in one pot.
- Restaurant-Quality Flavor: Tastes just like your favorite Thai takeout but made at home.
- Creamy and Comforting: The coconut milk makes the sauce silky and rich.
- Customizable Spice Level: Make it mild or extra spicy to suit your taste.
Required Kitchen Tools
To make this delicious Thai coconut curry, you’ll need:
✔ Large skillet or wok – for even cooking
✔ Cutting board and knife – for chopping chicken and vegetables
✔ Measuring cups and spoons – to get the right flavors
✔ Wooden spoon or spatula – for stirring
✔ Lime squeezer (optional) – for fresh lime juice
Ingredients for Coconut Thai Chicken Curry
Here’s what you’ll need (exact measurements are in the recipe card below):
For the Chicken Curry:
- Chicken Breasts or Thighs – Cut into bite-sized pieces for tender, juicy bites.
- Olive Oil or Coconut Oil – Adds a subtle richness and helps the curry paste bloom.
- Garlic & Ginger – The secret to an authentic Thai curry flavor.
- Thai Red Curry Paste – The heart of the dish! Brings bold, spicy, and aromatic flavors.
- Coconut Milk – Use full-fat coconut milk for a creamy, luscious sauce.
- Chicken Broth – Adds depth and balances the richness of the coconut milk.
- Soy Sauce or Fish Sauce – A touch of umami to enhance the overall taste.
- Brown Sugar or Honey – Just a little to balance out the spice.
- Lime Juice & Zest – Brightens up the dish with a hint of citrus.
- Salt & Pepper – To taste.
Vegetables (Optional but Recommended!):
- Onion – Sliced thin for a sweet and savory kick.
- Bell Peppers – Red, yellow, or green for color and crunch.
- Broccoli Florets – Adds texture and nutrition.
- Carrots – Thinly sliced for a hint of natural sweetness.
- Thai Basil or Cilantro – For an extra burst of fresh flavor.
Variations and Add-Ons
Want to mix things up? Here are a few ways to customize your Coconut Thai Chicken Curry:
- Make It Spicier: Add extra Thai red curry paste or a sliced Thai chili pepper.
- Make It Milder: Use less curry paste and add more coconut milk.
- Swap the Protein: Use shrimp, tofu, or even chickpeas for a vegetarian version.
- Try Different Veggies: Mushrooms, snap peas, or zucchini all work beautifully.
- Add Crunch: Sprinkle with crushed peanuts or cashews before serving.
Step-by-Step Instructions
1. Sauté the Aromatics
Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger, stirring for 1-2 minutes until fragrant.
2. Cook the Chicken
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they’re lightly browned and cooked through.
3. Add the Curry Paste
Stir in the Thai red curry paste, making sure the chicken is well-coated. Cook for another 1-2 minutes to bring out the flavors.
4. Pour in the Coconut Milk and Broth
Slowly pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
5. Add the Vegetables
Stir in the bell peppers, broccoli florets, and carrots. Let them cook for 5-7 minutes, until they are tender but still have a slight crunch.
6. Season and Balance the Flavors
Add soy sauce (or fish sauce), brown sugar (or honey), lime juice, and zest. Stir well and let everything simmer for another 3-4 minutes. Taste and adjust seasoning as needed.
7. Thicken the Curry (Optional)
If you prefer a thicker curry, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce. Let it cook for an extra 2-3 minutes until thickened.
8. Add Fresh Herbs and Final Touches
Turn off the heat and stir in fresh Thai basil or cilantro. This step enhances the curry’s fragrance and brings a pop of color.
Serving Suggestions
Coconut Thai Chicken Curry is best enjoyed warm with:
Steamed Jasmine Rice – The classic pairing that soaks up all the delicious sauce.
Coconut Rice – For an extra touch of sweetness.
Warm Naan or Roti – Perfect for scooping up every bite.
Side Salad with Peanut Dressing – A fresh, crunchy contrast to the rich curry.
Storing & Reheating
How to Store Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat
- Stovetop: Warm in a pan over medium heat, stirring occasionally. Add a splash of coconut milk or broth if it thickens too much.
- Microwave: Heat in 30-second intervals, stirring in between, until warm.
Nutrition Information
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | 380-420 kcal |
| Protein | 30g |
| Carbohydrates | 20g |
| Fat | 22g |
| Saturated Fat | 15g |
| Fiber | 4g |
| Sodium | 650mg |
Coconut Thai Chicken Curry FAQs
Can I make this curry ahead of time?
Yes! This curry tastes even better the next day as the flavors continue to develop. Simply store it in an airtight container in the fridge and reheat when ready to serve.
How do I make this dish vegetarian?
Swap the chicken for tofu, chickpeas, or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken broth.
Can I use light coconut milk?
You can, but the sauce will be less creamy and rich. If using light coconut milk, consider adding a little coconut cream for extra thickness.
What can I do if my curry is too spicy?
- Add more coconut milk to mellow out the heat.
- Stir in a bit of honey or brown sugar to balance the spice.
- Serve with yogurt or sour cream on the side.
Can I freeze this curry?
Yes! Freeze it in an airtight container for up to 3 months. Let it thaw overnight in the fridge before reheating on the stovetop.
Coconut Thai Chicken Curry – Creamy, Flavorful, and So Easy!
Course: Uncategorized4-6
servings15
minutes20
minutes380-420
kcalIngredients
- For the Curry:
2 tbsp coconut oil or olive oil
1 lb chicken breasts or thighs, cut into bite-sized pieces
1 small onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Thai red curry paste
1 can (14 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp soy sauce or fish sauce
1 tsp brown sugar or honey
1 tbsp fresh lime juice
½ tsp salt (adjust to taste)
½ tsp black pepper
- Vegetables (Optional):
1 red bell pepper, sliced
1 cup broccoli florets
1 small carrot, thinly sliced
Handful of Thai basil or cilantro (for garnish)
- Optional Toppings:
Crushed peanuts or cashews
Sliced Thai chili peppers (for extra spice)
Extra lime wedges
Directions
- Sauté the Aromatics:
- Heat coconut oil in a large skillet over medium heat. Add the onions, garlic, and ginger. Cook for 1-2 minutes until fragrant.
- Cook the Chicken:
- Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned.
- Add Curry Paste:
- Stir in Thai red curry paste and cook for another 1-2 minutes until fragrant.
- Pour in Liquids:
- Slowly pour in coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
- Add Vegetables & Simmer:
- Stir in bell peppers, broccoli, and carrots. Cook for 5-7 minutes until tender but still crisp.
- Season the Curry:
- Add soy sauce, brown sugar, lime juice, salt, and pepper. Stir well and let simmer for 3-4 more minutes.
- Garnish and Serve:
- Turn off the heat and stir in Thai basil or cilantro. Serve warm with steamed rice or naan.
How to Store & Reheat
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring between each.
Conclusion
Coconut Thai Chicken Curry is a simple yet incredibly flavorful dish that brings the best of Thai cuisine to your home kitchen. With its creamy coconut sauce, tender chicken, and perfectly balanced spices, this curry is both comforting and versatile. Whether you prefer it mild or extra spicy, with extra veggies or a classic chicken-only version, this dish is easy to customize to your taste.
Best of all, it’s quick to make in just 30 minutes, making it perfect for busy weeknights or meal prepping. Serve it over rice, pair it with naan, or enjoy it on its own—no matter how you eat it, every bite is pure comfort.