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Thai Chicken Coconut Curry Recipe

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★★★★★

4.4 from 72 reviews

A flavorful and creamy Thai Chicken Coconut Curry made with tender chicken thighs, vibrant vegetables, and aromatic red curry paste simmered in rich coconut milk. This comforting dish balances spicy, sweet, and tangy notes, perfect served over jasmine rice and garnished with fresh herbs and lime.

Ingredients

Scale

Protein

  • 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables and Herbs

  • 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)

Liquids and Sauces

  • 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

Other

  • 1 tablespoon brown sugar or palm sugar
  • 1 teaspoon lime zest
  • Jasmine rice for serving
  • Lime wedges for garnish

Instructions

  1. Prepare the Base: Heat 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 doesn’t need to be fully cooked at this stage.
  2. Build the Aromatic Foundation: Push chicken to one side of the pan and add curry paste to the empty space. Let it sizzle for 30 seconds until fragrant, then add minced garlic and ginger. Stir everything together, coating the chicken in the aromatic paste mixture.
  3. Add the Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste mixture. The sauce should be smooth and well-incorporated. Bring to a gentle simmer, then add the halved potatoes. Let them cook for 8-10 minutes until fork-tender.
  4. Incorporate Vegetables: Add the sliced bell pepper and onion to the curry. Simmer for 3-4 minutes until the vegetables are crisp-tender but still have a slight bite. The bell pepper should be vibrant and the onions softened but not mushy.
  5. Season and Balance: Stir in fish sauce, brown sugar, lime juice, and lime zest. Taste and adjust seasonings – you want a balance of salty, sweet, and tangy flavors. If you prefer more heat, add sliced Thai chili at this stage.
  6. Finish with Fresh Herbs: Remove from heat and stir in most of the Thai basil leaves, reserving some for garnish. The residual heat will wilt the basil perfectly while preserving its bright flavor. Serve garnished with remaining basil, green onions, lime wedges, and jasmine rice.

Notes

  • Adjust the amount of red curry paste to control the spiciness of the dish.
  • Use full-fat coconut milk for a richer and creamier curry.
  • Baby potatoes cook faster and add nice texture, but regular potatoes cut into chunks work well too.
  • Optional Thai chili can be omitted or increased according to heat preference.
  • For vegetarian version, substitute chicken with tofu and use vegetarian fish sauce alternatives.

Keywords: Thai chicken curry, coconut curry, red curry paste, Thai food, coconut milk curry, easy Thai recipe, spicy chicken curry

Find it online: https://amayaharis.com/thai-chicken-coconut-curry-recipe/