Description
Craving something warm, creamy, and full of bold flavor? This Thai Chicken Coconut Curry is the perfect weeknight dinner. With tender chicken, rich coconut milk, and bright Thai spices, it’s the kind of easy recipe that turns into a household favorite. Whether you need quick dinner ideas, a cozy meal, or want to impress with an easy Thai recipe, this dish is your go-to. Great for healthy dinners, and pairs beautifully with jasmine rice or naan. It’s a flavorful, one-pan curry perfect for any day.
Ingredients
1 ½ lbs chicken breast or thighs, sliced
1 tablespoon oil (vegetable or coconut)
1 tablespoon ginger, minced
2 garlic cloves, minced
2 tablespoons Thai red curry paste
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
1 red bell pepper, sliced
½ cup fresh Thai basil leaves
¼ teaspoon red chili flakes (optional)
Instructions
1. Slice chicken into bite-sized pieces and chop the red bell pepper. Mince garlic and ginger.
2. Heat oil in a skillet or wok over medium heat. Sauté garlic and ginger until fragrant, about 30 seconds.
3. Stir in red curry paste and let it cook for 1 minute to release the aroma.
4. Add chicken to the pan, stirring to coat with the curry paste. Cook until lightly browned, about 4-5 minutes.
5. Pour in coconut milk, then add fish sauce and brown sugar. Stir well and bring to a gentle simmer.
6. Add the red bell pepper and simmer for 5-7 minutes, until chicken is cooked and peppers are tender-crisp.
7. Add Thai basil and stir until wilted. Adjust seasoning and add chili flakes for extra heat if desired.
8. Serve hot with jasmine rice or naan, and garnish with extra basil or lime wedges.
Notes
Thai basil brings authentic flavor, but sweet basil or cilantro can substitute.
Don’t boil the curry too hard or the coconut milk may separate—keep it at a gentle simmer.
Make it vegetarian by swapping chicken for tofu and using soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approx. 1 ½ cups)
- Calories: 425
- Sugar: 5g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Thai coconut curry, chicken curry, quick dinner, easy Thai recipe