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Thai Chicken Coconut Curry Recipe
Marigold Voss

Thai Chicken Coconut Curry Recipe

A rich and creamy Thai chicken coconut curry made with tender chicken, aromatic spices, and coconut milk. This flavorful dish is perfect for a comforting and satisfying dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: Asian, thai
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Vegetable oil or coconut oil
  • 1 lb Chicken breast cut into bite-sized pieces
  • 1 cup Onion sliced
  • 2 cloves Garlic minced
  • 1 tbsp Fresh ginger grated
  • 2 tbsp Red curry paste Thai style
  • 1 can 13.5 oz Coconut milk (full-fat recommended)
  • 1 cup Bell pepper sliced
  • 1 cup Carrots thinly sliced
  • 1 tbsp Fish sauce optional
  • 1 tsp Brown sugar adjust to taste
  • ½ tsp Salt to taste
  • ½ tsp Black pepper freshly ground
  • 2 tbsp Fresh cilantro chopped, for garnish
  • 1 tbsp Lime juice fresh

Equipment

  • 1 Large skillet or wok
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups

Method
 

  1. Heat vegetable oil in a large skillet or wok over medium heat.
  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken from the pan and set aside.
  4. In the same pan, sauté onion until soft.
  5. Add garlic and ginger and cook for 30 seconds.
  6. Stir in red curry paste and cook for 1 minute to release flavor.
  7. Pour in coconut milk and stir until well combined.
  8. Add bell pepper and carrots to the sauce.
  9. Return chicken to the pan and mix well.
  10. Season with fish sauce, brown sugar, salt, and black pepper.
  11. Simmer for 15 minutes until chicken is fully cooked and sauce thickens.
  12. Stir in lime juice and garnish with fresh cilantro before serving.

Video

Notes

  • Adjust curry paste for desired spice level.
  • Add broccoli or snap peas for extra vegetables.
  • Serve with steamed jasmine rice for best results.
  • Store leftovers in the refrigerator for up to 3 days.