Thai Coconut Curry Chicken

Picture this: a rich, creamy curry bursting with the aromatic flavors of coconut, lime, and Thai spices, all simmering together with tender, juicy chicken. It’s a dish that brings a warm, comforting vibe to any table. Thai Coconut Curry Chicken isn’t just a recipe—it’s an experience.
This dish is perfect for those nights when you’re craving something exotic yet comforting.
Whether it’s the chilly winter months when you need a bowl of warmth or a rainy evening calling for something cozy, this recipe has you covered. It’s simple enough for a weeknight meal but flavorful enough to impress dinner guests.
I first tried Thai coconut curry on a trip to a local Thai restaurant, and it was love at first bite. Recreating it at home became a fun challenge, and after tweaking the recipe to my liking, I can confidently say this version is a winner. It’s packed with authentic flavors yet customizable to suit your spice tolerance.
Let’s dive into why this Thai Coconut Curry Chicken deserves a spot in your recipe rotation and how you can whip it up in under 45 minutes!
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Why You’ll Love It
1. Flavor Explosion: This curry balances sweet, savory, and spicy flavors with ease. The creamy coconut milk and zesty lime combine beautifully with aromatic spices for an unforgettable taste.
2. Easy and Quick: Despite its complex flavors, this recipe is surprisingly easy to make. From prep to table, you’ll need just 45 minutes.
3. Customizable: Don’t like spice? Tone it down by adjusting the curry paste. Prefer a vegetarian option? Swap out the chicken for tofu or chickpeas.
4. Healthy Comfort Food: Packed with protein from the chicken and nutrients from the veggies, it’s a wholesome meal that doesn’t sacrifice flavor.
How To Make Thai Coconut Curry Chicken
Ingredient List
For the Curry:
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai red curry paste (adjust to taste)
- 1 pound (500g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced into thin strips
- 1 cup carrots, julienned or sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
Optional Add-Ons:
- Crushed peanuts or cashews for topping
- Sriracha or chili flakes for extra heat
For Serving:
- Steamed jasmine rice or basmati rice
- Naan bread or roti for dipping
Kitchen Tools Needed
To make this dish effortlessly, gather the following tools:
- Large skillet or wok (non-stick preferred)
- Cutting board and sharp knife
- Garlic press or microplane (for mincing garlic and grating ginger)
- Wooden spoon or spatula
- Measuring cups and spoons
- Citrus juicer (optional but helpful for squeezing lime)
- Saucepan (for cooking rice, if serving)
Cooking Instructions
1. Prepare the Ingredients:
- Dice the onion, mince the garlic, and grate the ginger.
- Slice the bell pepper, julienne the carrots, and trim the snap peas or green beans.
- Cut the chicken into bite-sized pieces.
2. Cook the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Add the Curry Paste:
- Mix in the Thai red curry paste, stirring constantly for about 1-2 minutes to release its full flavor.
4. Cook the Chicken:
- Add the chicken pieces to the skillet, ensuring they’re evenly coated with the curry paste.
- Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
5. Build the Sauce:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce, soy sauce, and brown sugar.
- Bring the mixture to a gentle simmer.
6. Add the Vegetables:
- Stir in the sliced bell pepper, carrots, and snap peas.
- Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.
7. Finish with Lime:
- Turn off the heat and stir in the lime juice.
- Taste and adjust seasoning if needed (add more fish sauce, soy sauce, or lime juice to balance the flavors).
8. Serve:
- Ladle the curry over steamed jasmine rice and garnish with fresh cilantro leaves.
- Sprinkle with crushed peanuts or cashews if desired.
- Serve with naan bread or roti for dipping.
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Tips and Tricks for Success
1. Choose the Right Coconut Milk: Full-fat coconut milk will give the curry a rich and creamy texture. Light versions may result in a thinner sauce.
2. Control the Spice Level: Start with 2 tablespoons of curry paste if you prefer mild heat. Add more for a spicier kick.
3. Don’t Overcook the Veggies: To maintain their crunch and vibrant color, add vegetables later in the cooking process and cook them just until tender-crisp.
4. Marinate the Chicken: For even more flavor, marinate the chicken in a mix of soy sauce, garlic, and ginger for 15-30 minutes before cooking.
5. Batch Cooking: This recipe reheats beautifully. Make a larger batch and store leftovers in an airtight container in the fridge for up to 3 days.
6. Serve Fresh Lime Wedges: Adding a squeeze of lime to individual servings brightens the flavors even more.
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Ingredient Substitutions and Variations
1. Chicken Substitutes: Swap chicken thighs for chicken breasts, shrimp, or firm tofu for a vegetarian version. Use chickpeas for a plant-based protein option.
2. Vegetable Variations: Add zucchini, mushrooms, spinach, or broccoli to change up the veggies. Frozen mixed vegetables can be used in a pinch.
3. Coconut Milk Alternatives: If you can’t find coconut milk, use heavy cream or unsweetened almond milk for a lighter option.
4. Spice Level: For a milder curry, use yellow curry paste instead of red. For extra heat, add a teaspoon of chili flakes or a chopped Thai chili pepper.
5. Flavor Boosts: Add a teaspoon of turmeric for a warm, earthy flavor or some kaffir lime leaves for a more authentic taste. Mix in a tablespoon of peanut butter for a nutty twist.
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Serving Suggestions
1. Rice Options: Serve over steamed jasmine or basmati rice for a classic pairing. For a low-carb alternative, use cauliflower rice or quinoa.
2. Bread Pairings: Pair with naan bread or roti for scooping up the curry sauce.
3. Side Dishes: A simple cucumber salad or Thai papaya salad makes a refreshing side. Serve with crispy spring rolls for a complete Thai-inspired meal.
4. Garnishes: Top with fresh cilantro, lime wedges, crushed peanuts, or crispy fried onions for added flavor and texture.

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Storage and Reheating Instructions
1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
2. Freezing: Freeze the curry (without rice) in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
3. Reheating: Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce thickens too much.
For quicker reheating, use a microwave, stirring halfway through to ensure even heating.
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FAQ
1. Can I make this curry in advance?
Yes! The flavors deepen when stored overnight, making it perfect for meal prep.
2. How can I make this recipe vegetarian or vegan?
Replace the chicken with tofu, chickpeas, or extra vegetables. Use soy sauce instead of fish sauce and check that your curry paste is vegan-friendly.
3. What if I don’t have Thai curry paste?
You can substitute with curry powder, though the flavor will be slightly different. Add a pinch of paprika and chili powder for extra depth.
4. Can I use frozen vegetables?
Absolutely! Just add them straight to the curry and cook until heated through.
5. How do I thicken the curry sauce?
If the sauce is too thin, simmer it uncovered for a few minutes to reduce. Alternatively, stir in a slurry of cornstarch and water.
6. What can I do if the curry is too spicy?
Add more coconut milk or a dollop of plain yogurt to mellow out the spice.
With these tips and details, you’ll have everything you need to create, serve, and enjoy this incredible Thai Coconut Curry Chicken!
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Thai Coconut Curry Chicken
Equipment
- Large Skillet or Wok
- Cutting Board and Sharp Knife
- Garlic press or microplane
- Wooden spoon or spatula
- Measuring cups and spoons
- Saucepan
- Citrus Juicer optional
Ingredients
For the Curry:
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste adjust to taste
- 1 pound 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can 13.5 oz coconut milk (full-fat for creaminess)
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced into thin strips
- 1 cup carrots julienned or sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Optional Add-Ons:
- Crushed peanuts or cashews for topping
- Sriracha or chili flakes for extra heat
For Serving:
- Steamed jasmine rice or basmati rice
- Naan bread or roti for dipping
Instructions
Prepare the Ingredients:
- Dice the onion, mince the garlic, and grate the ginger.
- Slice the bell pepper, julienne the carrots, and trim the snap peas or green beans.
- Cut the chicken into bite-sized pieces.
Cook the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the Curry Paste:
- Mix in the Thai red curry paste, stirring constantly for about 1-2 minutes to release its full flavor.
Cook the Chicken:
- Add the chicken pieces to the skillet, ensuring they’re evenly coated with the curry paste.
- Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
Build the Sauce:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce, soy sauce, and brown sugar.
- Bring the mixture to a gentle simmer.
Add the Vegetables:
- Stir in the sliced bell pepper, carrots, and snap peas.
- Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.
Finish with Lime:
- Turn off the heat and stir in the lime juice.
- Taste and adjust seasoning if needed (add more fish sauce, soy sauce, or lime juice to balance the flavors).
Serve:
- Ladle the curry over steamed jasmine rice and garnish with fresh cilantro leaves.
- Sprinkle with crushed peanuts or cashews if desired.
- Serve with naan bread or roti for dipping.