Thai Chicken Coconut Curry

Save this recipe on:

I still remember the first time I made this Thai Chicken Coconut Curry—it was on a chilly evening when all I wanted was something warm, rich, and comforting. I had a can of coconut milk in the pantry, a pack of chicken in the fridge, and a drawer full of spices begging to be used. What came out of that experiment was nothing short of magical: a creamy, spicy, and aromatic curry that instantly became a go-to in my weekly meal rotation.

This dish is an ideal balance of heat, sweetness, and creaminess, with tender chunks of chicken swimming in a luscious coconut sauce infused with garlic, ginger, red curry paste, and vegetables. It comes together surprisingly fast, making it perfect for busy weeknights or cozy weekend dinners. Plus, the vibrant colors and bold flavors make it feel like a mini escape to Thailand—without needing to leave your kitchen.

---

Why You’ll Love This Thai Chicken Coconut Curry

This curry is bold, creamy, and deeply flavorful—the kind of dish that tastes like it simmered for hours, even though it only takes about 30 minutes. It’s also incredibly flexible: you can load it up with your favorite veggies, swap out the protein, or adjust the heat to your liking. The rich coconut base and punchy red curry paste make every bite feel indulgent, while the addition of fresh spinach or basil gives it a bright, herbal finish.

It’s a one-pan meal that checks every box: fast, healthy-ish, and totally satisfying.

---

What Kind of Coconut Milk Should I Use?

Full-fat canned coconut milk is the way to go here. It delivers the creamy texture and richness that makes this curry so luscious. Light coconut milk can work in a pinch, but it won’t give you the same depth or velvety finish. Avoid coconut beverages meant for drinking—those are too thin and often sweetened, which will throw off the balance of flavors.

If you’re looking for a thicker curry, consider using coconut cream or simmering the sauce a bit longer to concentrate the flavors.

---

Options for Substitutions

• Chicken: Swap with shrimp, tofu, or chickpeas for a pescatarian or vegetarian version.
• Red curry paste: If you don’t have Thai red curry paste, try yellow curry paste or even a tablespoon of curry powder for a different flavor profile.
• Vegetables: Bell peppers, spinach, zucchini, or snap peas all work beautifully.
• Coconut milk: Use coconut cream for a thicker texture, or a blend of coconut milk and chicken broth for a lighter version.
• Fresh herbs: Basil or cilantro adds a fragrant finish, but you can skip them if needed.

---

Ingredients for Thai Chicken Coconut Curry

• Chicken breast or thighs: Tender protein that soaks up the curry flavor beautifully.
• Red curry paste: The heart of the dish, delivering heat and depth of flavor.
• Coconut milk (full-fat): Creates a rich and creamy base.
• Garlic and ginger: Add warmth and aromatic intensity.
• Onion: Gives the curry a savory base and a hint of sweetness as it caramelizes.
• Bell peppers (red or yellow): Add crunch, color, and natural sweetness.
• Baby spinach: Stirred in at the end for a fresh, vibrant touch.
• Fish sauce: Boosts umami and authentic Thai flavor.
• Brown sugar: Balances the spice with a subtle sweetness.
• Lime juice: Adds acidity to brighten the dish.
• Oil (coconut or vegetable): Used to sauté aromatics and brown the chicken.
• Fresh basil or cilantro (optional): For garnish and an herby finish.
• Salt and pepper: To season and enhance overall taste.

---

Step 1: Sauté the Aromatics

Heat a tablespoon of oil in a large skillet or wok over medium heat. Add finely chopped onion and cook for about 3-4 minutes until softened. Stir in minced garlic and ginger and cook for another minute, just until fragrant.

---

Step 2: Add the Curry Paste

Spoon in the red curry paste and cook it with the aromatics for 2-3 minutes. This step is crucial—it allows the paste to “bloom,” unlocking its full flavor potential.

---

Step 3: Cook the Chicken

Add your bite-sized chicken pieces to the pan. Stir well to coat with the curry mixture, and cook until lightly browned on all sides, about 5-7 minutes.

---

Step 4: Pour in the Coconut Milk

Slowly pour in the full-fat coconut milk, stirring to combine. Bring the curry to a gentle simmer. Let it cook for 10 minutes, allowing the flavors to meld and the chicken to fully cook through.

---

Step 5: Add Veggies and Seasonings

Add sliced bell peppers and let them simmer for 3-5 minutes until slightly tender but still vibrant. Stir in the fish sauce, brown sugar, and a squeeze of lime juice. Adjust salt and pepper to taste.

---

Step 6: Stir in the Greens

Add baby spinach and stir just until wilted, about 1-2 minutes. If you’re using fresh basil or cilantro, toss it in now for extra flavor.

---

Step 7: Final Simmer and Serve

Give the curry a final stir and simmer for 2 more minutes to let everything come together. Serve hot over jasmine rice or with warm naan bread.

---

How Long to Prepare Thai Chicken Coconut Curry

This dish is a perfect balance between fast and flavorful. Most of the time is hands-on, and the rest is gentle simmering that allows the flavors to develop.

• Prep Time: 10-15 minutes. This includes chopping the chicken, slicing the vegetables, and gathering your ingredients. If you prep ahead, it gets even quicker.
• Cook Time: About 20 minutes. Sautéing, simmering, and layering the flavors is a quick process, but you still get a slow-cooked taste thanks to the curry paste and coconut milk.

---

Tips for Perfect Thai Chicken Coconut Curry

• Use full-fat coconut milk for a silky, rich sauce.
• Sauté the curry paste until fragrant before adding liquids to develop flavor.
• Don’t overcook the chicken—it should be just tender.
• Stir in greens like spinach or basil at the very end to keep their freshness.
• Taste and balance with fish sauce, lime juice, and sugar to get that perfect Thai harmony of sweet, salty, sour, and spicy.

---

Watch Out for These Mistakes While Cooking

• Using low-fat or watery coconut milk: This results in a thin, bland sauce.
• Skipping the curry paste sauté: Raw paste tastes harsh and underdeveloped.
• Overcrowding the pan: Causes the chicken to steam rather than brown.
• Not tasting as you go: You may need more lime juice or sugar depending on your ingredients.
• Cooking veggies too long: They can lose their color and texture quickly.

---

What to Serve With Thai Chicken Coconut Curry?

1. Jasmine Rice

The most traditional and ideal pairing. It soaks up the rich curry sauce beautifully.

2. Coconut Rice

For an extra layer of flavor, try serving with lightly sweetened coconut rice.

3. Garlic Naan or Roti

Perfect for scooping up every last drop of curry.

4. Cucumber Salad

Provides a crisp, refreshing contrast to the warm and spicy curry.

5. Steamed Vegetables

A light and healthy side to balance the richness of the curry.

---

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits, so it tastes even better the next day.

Freezer: This curry freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat on the stove.

Reheating: Warm slowly over medium heat. Add a splash of water or coconut milk if it thickens too much.

---

Estimated Nutrition (per serving)

• Calories: 420
• Protein: 30g
• Fat: 28g
• Saturated Fat: 20g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 5g
• Sodium: 780mg

---

Frequently Asked Questions

How spicy is Thai Chicken Coconut Curry?

It has a medium heat level depending on the brand of curry paste. You can adjust by using less paste or adding more coconut milk to mellow it out.

Can I use frozen vegetables?

Yes! Frozen stir-fry blends or bell peppers work well. Add them straight to the simmering curry.

Is it gluten-free?

Yes, as long as your curry paste and fish sauce are gluten-free. Always check labels.

Can I make it vegetarian?

Absolutely. Substitute the chicken with tofu, chickpeas, or extra veggies.

What if I don’t have fish sauce?

You can use soy sauce or tamari as a substitute, though it changes the flavor slightly.

---

Conclusion

Thai Chicken Coconut Curry is everything I love in a dinner: fast, flavorful, and endlessly flexible. Whether you’re cooking for yourself or a crowd, it’s an easy win. It brings warm comfort and bold taste to your table with minimal effort. Try it once, and it just might become your new favorite curry dish.

---

Print

Save this recipe on: