When you’re in the mood for a dish brimming with the vibrant and bold flavors of Thailand, Thai Chicken Coconut Curry is the perfect choice. This flavorful and creamy curry combines tender chicken with a luscious coconut milk base, packed with fragrant spices and herbs. Whether you’re preparing a comforting weeknight meal or something special for a celebration, this dish is both straightforward and satisfying.
Ingredients:
Chicken: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Coconut Milk: 1 can (14 oz) full-fat coconut milk
Curry Paste: 2-3 tablespoons Thai red or green curry paste (adjust to taste)
Vegetables: 1 cup bell peppers, sliced; 1 cup baby corn; 1 cup snap peas
Onion: 1 medium onion, finely chopped
Garlic: 3 cloves garlic, minced
Ginger: 1 tablespoon fresh ginger, grated
Fish Sauce: 2 tablespoons (or soy sauce for a vegetarian option)
Brown Sugar: 1 tablespoon
Lime Juice: Juice of 1 lime
Oil: 2 tablespoons vegetable or coconut oil
Fresh Herbs: Fresh basil or cilantro for garnish
Rice: Cooked jasmine rice, for serving
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions:
- Prepare the Ingredients: Begin by slicing the chicken into bite-sized pieces and chopping the vegetables to your desired size. Set them aside as you move on to the next steps.
- Cook the Aromatics: Heat the oil in a large skillet or wok over medium heat. Once the oil is hot, add the finely chopped onion. Cook until the onion becomes translucent and tender, about 3 to 4 minutes. Add the minced garlic and grated ginger to the pan, stirring them for another minute until they release their fragrant aroma.
- Add the Curry Paste: Stir in the curry paste of your choice, adjusting the amount based on how spicy you want the curry to be. Allow the paste to cook for 1-2 minutes, letting it slightly darken and infuse the oil with its vibrant flavor.
- Cook the Chicken: Add the chicken pieces into the pan, stirring frequently until the chicken is browned on all sides and no longer pink inside, approximately 5-7 minutes.
- Add the Coconut Milk: Pour in the coconut milk, mixing well to incorporate it into the dish. Bring the mixture to a gentle simmer.
- Incorporate the Vegetables: Add the bell peppers, baby corn, and snap peas to the pan. Continue to simmer for an additional 5-10 minutes, or until the vegetables become tender-crisp and the chicken is cooked through.
- Season the Curry: Stir in the fish sauce and brown sugar, adjusting the seasoning to your taste. You can add more fish sauce for a saltier flavor or more sugar for additional sweetness. Add the freshly squeezed lime juice to bring a bright, tangy balance to the curry.
- Garnish and Serve: Serve the curry over a bed of freshly cooked jasmine rice. Garnish with chopped fresh basil or cilantro to add a refreshing herbal touch to the dish.
Tips for the Perfect Thai Chicken Coconut Curry
- Adjust the Spice Level: Different curry pastes vary in heat, so start with a smaller amount if you’re unsure, then increase as desired. Thai red curry paste is typically spicier, while green curry paste tends to have a fresh and herbaceous flavor.
- Use Fresh Ingredients: Fresh garlic and ginger make a significant difference in the flavor profile of this curry. If you have access to fresh ingredients, they will elevate the taste beyond powdered or dried alternatives.
- Vegetable Variations: Feel free to swap out the vegetables in this dish depending on what you have available. Carrots, zucchini, and mushrooms are great alternatives or additions that pair well with the other ingredients.
- Leftovers: This curry can last in the fridge for up to 3 days, making it a great meal to prep ahead of time. It can also be frozen for up to 3 months if you want to keep some for later.
Why You’ll Love This Recipe
Thai Chicken Coconut Curry offers a delicious balance of creamy, spicy, and slightly sweet flavors that will tantalize your taste buds. It’s versatile, easy to make, and can be prepared in one pot, saving you time on both cooking and cleaning. Whether you’re a novice cook or a seasoned pro, this simple yet delicious recipe will deliver a comforting, flavorful meal every time.
Serving and Storage Tips for Thai Chicken Coconut Curry
Serving Tips:
- Over Rice: This curry pairs wonderfully with fluffy jasmine rice. The rice absorbs the rich, creamy sauce, making every bite more satisfying and flavorful.
- Accompaniments: Consider serving the curry with crispy fried wontons, spring rolls, or a light cucumber salad with a tangy vinaigrette. These sides complement the dish by adding contrasting textures and refreshing flavors.
- Garnishes: Fresh herbs like cilantro, basil, or even mint can be sprinkled on top to enhance the curry’s freshness. A squeeze of lime right before serving adds a burst of acidity, which will brighten up the dish.
- Adjust Spices: If you’re serving the curry to guests with varying spice tolerances, consider providing extra chili flakes or hot sauce on the side. This way, everyone can adjust the heat to their liking.
- Make It a Meal: Add some steamed or sautéed greens like bok choy, spinach, or kale to make the meal even more substantial. These vegetables bring an added layer of flavor and nutrition to the dish.
Storage Tips:
- Refrigeration: Leftover Thai Chicken Coconut Curry can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to reheat it thoroughly before serving again.
- Freezing: If you want to keep the curry for a longer period, it can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container or resealable bag. To reheat, thaw it in the fridge overnight and warm it on the stove over low heat, adding a splash of water or coconut milk to bring it back to the right consistency.
- Reheating: When reheating, make sure to heat the curry gently to avoid curdling the coconut milk. Stir frequently, and if the curry has thickened too much, you can add a little more coconut milk or broth to adjust the texture.
- Avoid Repeated Freezing: For the best quality, avoid freezing and thawing the curry multiple times, as it may alter the texture and flavor.
With these serving and storage suggestions, you can enjoy this dish over several meals, keeping it fresh and satisfying for days to come.
Thai Chicken Coconut Curry
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 can full-fat coconut milk
- 2-3 tablespoons Thai red or green curry paste Adjust to taste
- 1 cup bell peppers, sliced
- 1 cup baby corn
- 1 cup snap peas
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce Or soy sauce for vegetarian option
- 1 tablespoon brown sugar
- 1 lime juice of
- 2 tablespoons vegetable or coconut oil
- 1 cup fresh basil or cilantro for garnish
- 1 cup cooked jasmine rice For serving
Instructions
- Heat oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and grated ginger. Cook for another minute until fragrant.
- Stir in the curry paste and cook for 1-2 minutes, allowing the flavors to meld.
- Add the chicken and cook until no longer pink, about 5-7 minutes.
- Pour in the coconut milk, stir, and bring to a simmer.
- Add the bell peppers, baby corn, and snap peas. Simmer for 5-10 minutes, until the chicken is fully cooked and vegetables are tender-crisp.
- Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Serve over cooked jasmine rice and garnish with fresh basil or cilantro.
Nutrition
Frequently Asked Questions
Can I use a different type of curry paste?
Yes! Feel free to choose from red, green, or yellow Thai curry paste based on your personal taste preference. Red curry paste tends to be spicier, green curry paste is aromatic and fresh, while yellow curry paste is milder and slightly more fragrant. Adjust the amount according to how much heat you want.
Can I make this curry vegetarian or vegan?
Yes, you can easily adapt this recipe. Replace the chicken with tofu or another plant-based protein like chickpeas. If you’re vegan, substitute the fish sauce with soy sauce or tamari and make sure the curry paste you’re using doesn’t contain any animal products.
What if I don’t have coconut milk?
Coconut milk provides a unique richness and flavor that’s essential to this curry, but if you don’t have it, you can substitute with heavy cream or regular milk combined with a few drops of coconut extract. However, coconut milk adds a creamy texture and depth that is hard to replicate.
How can I adjust the curry’s thickness?
If the curry is too thick, add a bit of chicken broth or water to reach your desired consistency. If it’s too thin, let it simmer for a few more minutes to reduce and thicken. You can also create a quick thickening slurry using cornstarch and water if you’re in a rush.
With its creamy coconut milk base, tender chicken, and aromatic spices, this Thai Chicken Coconut Curry recipe is sure to become a favorite in your household. Whether served over rice or enjoyed with your favorite sides, it’s a complete meal that packs a punch of flavor in every bite.