Deliciously Creamy Thai Chicken Coconut Curry Recipe

INGREDIENTS You Need

This Thai Chicken Coconut Curry ingredient list is all about bold flavors that actually work together! Grab these essentials during your regular grocery run—no fancy specialty stores required.

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I love thighs for juicy, tender curry!)
• 1 can (14 oz) full-fat coconut milk – the creamy base that makes this coconut milk chicken curry sing
• 2 tbsp green curry paste (you can find this in the international aisle or swap for red curry paste for a spicy chicken curry twist)
• 1 tbsp vegetable oil (coconut oil works great too if you want extra coconut flavor)
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated (this fragrant chicken curry is nothing without fresh ginger)
• 1 red bell pepper, sliced
• 1 cup sliced bamboo shoots or snap peas (for crunch)
• 2 kaffir lime leaves (optional but magical for authentic Thai coconut sauce flavor)
• 1 tbsp fish sauce (adds umami and depth)
• 1 tsp brown sugar (balances out the spice)
• Juice of 1 lime (for that bright finishing touch)
• Fresh Thai basil or cilantro, for garnish

No worries if you don’t have kaffir lime leaves. Fresh lime zest can also do the trick in my Thai Chicken Coconut Curry! For busy weeknights, pre-minced garlic and ginger paste work without sacrificing flavor.

To keep your ingredients fresh, store your coconut milk in the fridge after opening, and slice your veggies ahead of time for smooth cooking magic later. This Thai Chicken Coconut Curry gets its amazing taste from combining spicy notes with creamy richness and fresh herbs—which means your dinner will always be a crowd-pleaser.

If you want an extra bold flavor, I love tossing in a handful of Thai green chilies to dial up the heat in this fragrant chicken curry. But if heat isn’t your thing, just skip those and savor the gentle spice of the curry paste.

Let’s Make Some!

Alright, fellow food lovers, it’s time to create your own mouthwatering Thai Chicken Coconut Curry masterpiece. This recipe usually takes me around 35 minutes, making it the perfect weeknight winner that doesn’t sacrifice on flavor.

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion, minced garlic, and grated ginger. Stir occasionally until fragrant and soft, about 3 minutes. This is where the magic starts happening—your kitchen is already smelling incredible!
2. Add the green curry paste and stir for another minute. This step wakes up those bold flavors and gives your Thai coconut sauce its signature punch.
3. Toss in the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Don’t worry if your Thai Chicken Coconut Curry looks a little colorful and rough at this point—that’s just the start of delicious magic.
4. Pour in the coconut milk and stir to combine everything. Add the kaffir lime leaves, fish sauce, and brown sugar. Bring this fragrant chicken curry to a simmer.
5. Next, add your sliced bell pepper and bamboo shoots (or snap peas). Let everything bubble together for about 10-12 minutes until the chicken is fully cooked and the flavors marry perfectly.
6. Finish with a squeeze of fresh lime juice and toss in Thai basil or cilantro. Your Thai Chicken Coconut Curry should smell absolutely incredible right now—spicy, creamy, and packed with fresh zing!

If you’re short on time, use pre-cooked rotisserie chicken added at the end for a quicker spin—it still tastes amazing! Also, while your Thai Chicken Coconut Curry is doing its thing, grab a steaming bowl of jasmine rice or check out my favorite Thai Cucumber Salad with Chicken to lighten up the meal with something cool and crisp.

How to Serve Up This!

People literally do happy dances when this Thai Chicken Coconut Curry hits the table with fluffy jasmine rice, lightly toasted peanuts, and a squeeze of lime! It’s that kind of dish—comfort food with a twist that steals the show.

I love serving this curry on casual weeknights or even at game night potlucks, where the spicy chicken curry gets rave reviews for its warm, inviting flavors. It’s a perfect way to add a little flare when you want bold satisfying flavor that’s never bland.

For presentation, sprinkle freshly chopped Thai basil over the top and add a few slices of chili for color. Fancy guests? Serve it in individual bowls with fresh cilantro and a side of crispy fried shallots.

Leftovers? No problem! You can remix this Thai coconut sauce with rice noodles for a quick lunch or even spoon it over roasted veggies to create an easy fusion twist. If you’re in the mood for more fusion fun, check out these Jalapeno Popper Chicken Wraps for a spicy snack with a kick.

If you’re craving more Thai curry magic, you can’t miss this classic Thai Red Curry Chicken recipe for a richer, deeper curry experience. The range of fresh and creamy options means you can make Monday or Friday dinner just as special as any celebration.

FAQs:

Will kitchen newbies succeed with this Thai Chicken Coconut Curry?
Absolutely! I promise this recipe is friendly for all skill levels. The steps are simple, and the curry paste does a lot of the flavor heavy-lifting.

What if I mess up my Thai Chicken Coconut Curry?
Spoiler: It’ll still taste incredible! Cooking is about fun and flavor, so if your curry looks a little different, adjust spice or lime juice to balance it out.

Can I use chicken breast instead of thighs?
Yes! I love thighs for moistness, but chicken breast works great. Just watch your cooking time so it doesn’t dry out.

How can I prep this Thai Chicken Coconut Curry for busy weeknights?
Chop your veggies and chicken earlier in the day or even the night before. You can also pre-mix your curry paste and coconut milk in a container for fast cooking.

Is this Thai Chicken Coconut Curry spicy?
It has a gentle heat that you can adjust by adding more or less curry paste. For a spicy chicken curry, toss in fresh Thai chilies!

What’s the best way to store leftovers?
Keep it in airtight containers in the fridge for up to 4 days. Reheat gently and add a splash of coconut milk if it seems thick.

Any suggestions for side dishes?
Definitely try fragrant jasmine rice or pair with a crisp cucumber salad to balance the rich Thai coconut sauce flavor. You’ll love this Authentic Thai Green Curry Recipe too for inspiration from traditional flavors.

Can I freeze Thai Chicken Coconut Curry?
Yes! Freeze in portioned containers for up to 3 months. Thaw overnight and reheat on stove or microwave.

I’ve tested this Thai Chicken Coconut Curry recipe countless times, tweaking spices or swapping veggies based on what’s in season or my mood. Every variation has brought family smiles and happy plates!

For more inspiration, check out how Paul Hollywood loves a good Thai chicken curry, fragrant with spices, chili and ginger. It’s a flavorful journey well worth joining.

CONCLUSION:

This Thai Chicken Coconut Curry brings me joy because it’s comfort food with a bold twist that always delivers. It’s creamy, spicy, and fresh—all at once. I love how easily it turns an ordinary night into a special flavor party.

My Thai Chicken Coconut Curry Flavor Secrets:

• I always add fresh ginger and garlic to build a fragrant base.
• Coconut milk enriches every bite with creamy goodness.
• A splash of fish sauce and lime juice balances sweet and savory perfectly.

I’ve tested several delicious variations too:

• The classic Thai green curry style with fresh basil and kaffir lime leaves for bright, herbal notes.
• A spicier red curry twist swapping green curry paste and adding fresh chili peppers.
• A lighter version using coconut milk with chicken breast and lots of crisp veggies for a weeknight winner.

No matter the occasion—family dinner, gathering with friends, or a cozy solo feast—this curry always fits the bill. Trust your taste buds and get creative! Adding your own veggies or playing with spice levels is part of the fun.

I’m so excited for you to try this Thai Chicken Coconut Curry and hear about your flavor adventures. Remember, comfort food should make you happy, and this recipe isn’t shy about bringing the bold and satisfying!

For more weeknight winners that don’t sacrifice on taste, check out my Thai Red Curry Chicken delicious recipe or pair this with refreshing Thai Cucumber Salad with Chicken. Here’s to many joyful meals ahead!

Ready to dive in and make this Thai Chicken Coconut Curry your next big flavor win? Your kitchen and taste buds will thank you!

Thai Chicken Coconut Curry

Print Recipe

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A fragrant and creamy Thai chicken coconut curry bursting with rich flavors of lemongrass, ginger, and aromatic spices for a comforting weeknight dinner.

• Author: Nyla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1-2 tbsp Thai red curry paste
• 1 can (14 oz/400 ml) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 stalk lemongrass, smashed and chopped (optional)
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Cooked jasmine rice, for serving

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Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion, garlic, and grated ginger; sauté for 2-3 minutes until fragrant and softened.
3. Add the red curry paste and lemongrass; cook for 1 minute, stirring frequently.
4. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
5. Pour in the coconut milk and chicken broth; stir to combine.
6. Add fish sauce and brown sugar, stirring to dissolve.
7. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
8. Add the sliced red bell pepper and snap peas; cook for an additional 5 minutes until vegetables are tender-crisp and chicken is cooked through.
9. Remove lemongrass stalks if used. Stir in lime juice.
10. Serve hot over cooked jasmine rice and garnish with fresh cilantro.

Notes

For extra heat, add sliced fresh Thai chilies or a dash of chili flakes. Serve with a wedge of lime for added freshness.