Name: Thai Chicken Coconut Curry Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 red bell pepper, sliced into strips; 1 small onion, thinly sliced; 8 oz baby potatoes, halved (or regular potatoes cut into chunks); 3 cloves garlic, minced; 1 inch fresh ginger, grated; ¼ cup fresh Thai basil leaves (or regular basil); 2 green onions, sliced; 1 Thai chili, thinly sliced (optional); 2 tablespoons vegetable oil or coconut oil; 1 can (14 oz) full-fat coconut milk; 2-3 tablespoons red curry paste (adjust to taste); 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar or palm sugar; 1 teaspoon lime zest; Jasmine rice for serving; Lime wedges for garnish

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Introduction

This Thai Chicken Coconut Curry is a vibrant, creamy dish that balances rich coconut milk with fragrant red curry paste and fresh herbs. It’s a comforting meal packed with tender chicken, tender potatoes, and crisp vegetables, perfect served over jasmine rice.

A close-up of a silver pot filled with a creamy orange sauce with tender chunks of chicken and small pieces of red and orange vegetables. The sauce has a smooth texture with visible green chopped herbs sprinkled all over. A wooden spoon is partly submerged in the sauce near the left side of the pot. The pot is set on a white marbled surface with a sliced lime and some green herbs in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil or coconut oil
1 can (14 oz) full-fat coconut milk
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
8 oz baby potatoes, halved (or regular potatoes cut into chunks)
2-3 tablespoons red curry paste (adjust to taste)
3 cloves garlic, minced
1 inch fresh ginger, grated
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
1 tablespoon lime juice
1 teaspoon lime zest
¼ cup fresh Thai basil leaves (or regular basil)
2 green onions, sliced
1 Thai chili, thinly sliced (optional)
Jasmine rice for serving
Lime wedges

Instructions

Step 1: Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, seasoning lightly with salt. Cook for 4-5 minutes until golden on one side, then flip and cook another 3-4 minutes. The chicken does not need to be fully cooked at this stage.
Step 2: Push the chicken to one side of the pan and add the red curry paste to the empty space. Let it sizzle for 30 seconds until fragrant, then add the minced garlic and grated ginger. Stir everything together, coating the chicken in the aromatic paste mixture.
Step 3: Pour in the coconut milk, stirring to combine with the curry paste mixture until smooth. Bring to a gentle simmer, then add the halved potatoes. Cook for 8-10 minutes until the potatoes are fork-tender.
Step 4: Add the sliced bell pepper and onions to the curry. Simmer for 3-4 minutes until the vegetables are crisp-tender but still retain some bite.
Step 5: Stir in the fish sauce, brown sugar, lime juice, and lime zest. Taste and adjust seasonings to balance salty, sweet, and tangy flavors. Add the sliced Thai chili if you want more heat.
Step 6: Remove the pan from heat and stir in most of the basil leaves, reserving some for garnish. The residual heat will wilt the basil and preserve its bright flavor.
Step 7: Serve the curry hot over jasmine rice, garnished with remaining basil, green onions, and lime wedges.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu and use vegetable fish sauce or soy sauce instead.
Adjust the amount of red curry paste based on your preferred spice level.
Using baby potatoes ensures a quicker cook time and smoother texture.
Add other vegetables like snap peas or carrots for extra color and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Potatoes may absorb more liquid as it sits, so add a splash of coconut milk or water when reheating if needed.

How to Serve

A large round white pan filled with creamy orange curry, featuring many pieces of tender light brown chicken and bright red thin slices of chili scattered throughout. The curry is mixed with fresh green spinach leaves and sprinkled with chopped dark green herbs on top, giving a fresh look. The pan sits on a white marbled surface with lime halves nearby. The curry looks rich and colorful with the mix of orange sauce, green vegetables, and red chilies, creating a warm and inviting dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but it tends to cook faster and can dry out more easily. Adjust cooking time accordingly and avoid overcooking.

Is red curry paste very spicy?

Red curry paste has a moderate level of heat but it varies by brand. You can adjust the amount used to suit your spice preference, or remove seeds from the Thai chili to reduce heat.