Thai Chicken Coconut Curry: A Delicious & Easy Recipe

Thai Chicken Coconut Curry: just the name conjures up images of fragrant spices, creamy coconut milk, and tender chicken, doesn’t it? I’m thrilled to share my version of this beloved dish with you, a recipe that’s both incredibly flavorful and surprisingly easy to make at home. Forget takeout tonight; you’re about to embark on a culinary adventure that will tantalize your taste buds!

This vibrant curry has roots in the rich culinary traditions of Thailand, where coconut milk and aromatic spices have been staples for centuries. While variations abound across different regions, the core elements of creamy coconut milk, flavorful curry paste, and tender protein remain constant. It’s a dish that speaks to the heart of Thai cuisine, balancing sweet, savory, spicy, and sour notes in perfect harmony.

What is it about Thai Chicken Coconut Curry that makes it so irresistible? Perhaps it’s the comforting warmth of the spices, the luxurious texture of the coconut milk, or the satisfying combination of tender chicken and perfectly cooked vegetables. Or maybe it’s the sheer versatility of the dish; it can be customized to your preferred level of spice and adapted to include your favorite vegetables. Whatever the reason, this curry is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. I know you’ll love it!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Curry:
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1-2 red chilies, finely chopped (adjust to your spice preference)
• 2 tablespoons red curry paste (I prefer Mae Ploy brand)
• 1 (13.5 oz) can full-fat coconut milk
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1/2 cup chopped fresh cilantro, for garnish
• 1/4 cup chopped fresh basil, for garnish
• Optional Add-ins:
• 1 cup bamboo shoots, sliced
• 1 cup baby corn, halved
• 1 cup mushrooms, sliced
• 1 cup spinach or other leafy greens
• For Serving:
• Cooked rice (jasmine or basmati recommended)

Preparing the Chicken:

First, we’ll get the chicken ready. This step is crucial because properly searing the chicken adds a depth of flavor to the curry that you just can’t get any other way. Trust me, don’t skip this!

1. Season the Chicken: In a large bowl, toss the chicken pieces with salt and pepper. Make sure each piece is evenly coated. This simple step enhances the natural flavor of the chicken.
2. Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer. You might need to do this in batches to avoid overcrowding the pan. Overcrowding will steam the chicken instead of searing it.
3. Sear on all sides: Cook the chicken for about 3-4 minutes per side, until it’s nicely browned. You don’t need to cook it all the way through at this point, just get a good sear on it. Remove the chicken from the skillet and set it aside. We’ll add it back in later.

Making the Curry:

Now for the heart of the dish – the curry! This is where all the delicious flavors come together. Don’t be intimidated by the number of ingredients; it’s actually quite simple.

1. Sauté the Aromatics: In the same skillet or Dutch oven (no need to clean it!), heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Add Garlic and Ginger: Add the minced garlic and grated ginger to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Incorporate the Curry Paste: Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly. This step is important because it helps to bloom the spices in the curry paste, releasing their full flavor. The mixture should become very fragrant.
4. Add the Bell Peppers and Chilies: Add the sliced bell peppers and chopped red chilies (if using) to the skillet and cook for 3-5 minutes, until the peppers are slightly softened. The chilies will add heat, so adjust the amount to your liking. If you’re sensitive to spice, start with a small amount and add more later if needed.
5. Pour in the Liquids: Pour in the coconut milk, diced tomatoes (with their juice), and chicken broth. Stir well to combine all the ingredients.
6. Season the Curry: Add the fish sauce, soy sauce, and brown sugar to the curry. Stir well to dissolve the sugar. The fish sauce adds a savory umami flavor, while the soy sauce adds saltiness and the brown sugar adds a touch of sweetness.
7. Simmer the Curry: Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent sticking.
8. Add the Chicken Back In: Add the seared chicken back to the curry and stir to coat. Cover and cook for another 10-15 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
9. Add Optional Add-ins: If you’re using any optional add-ins like bamboo shoots, baby corn, or mushrooms, add them to the curry during the last 5-10 minutes of cooking time. This will allow them to cook through without becoming mushy. If you’re using spinach or other leafy greens, add them during the last minute of cooking time, just until they wilt.
10. Finish with Lime Juice and Herbs: Stir in the lime juice and chopped cilantro and basil. The lime juice adds a bright, acidic note that balances the richness of the curry, while the fresh herbs add a burst of freshness.

Serving:

The final step is to serve and enjoy your delicious Thai Chicken Coconut Curry! I love serving it with fluffy rice, but you can also serve it with noodles or even on its own.

1. Serve over Rice: Spoon the cooked rice into bowls and top with the Thai Chicken Coconut Curry.
2. Garnish: Garnish with extra chopped cilantro and basil, if desired. You can also add a squeeze of lime juice for extra flavor.
3. Enjoy! Serve immediately and enjoy your homemade Thai Chicken Coconut Curry!

Tips and Variations:

Spice Level:

Adjust the amount of red chilies and red curry paste to control the spice level of the curry. If you’re sensitive to spice, start with a small amount and add more later if needed. You can also remove the seeds from the chilies to reduce the heat.

Vegetables:

Feel free to add other vegetables to the curry, such as broccoli, cauliflower, carrots, or zucchini. Just adjust the cooking time accordingly.

Protein:

You can substitute the chicken with other proteins, such as tofu, shrimp, or beef. Adjust the cooking time accordingly.

Coconut Milk:

I recommend using full-fat coconut milk for the best flavor and texture. However, you can use light coconut milk if you prefer.

Curry Paste:

There are many different brands of red curry paste available. I prefer Mae Ploy brand, but you can use your favorite brand. Just be aware that some brands are spicier than others.

Make it Ahead:

This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together even more as it sits.

Freezing:

This curry can also be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.

Serving Suggestions:

Serve this curry with cooked rice, noodles, or on its own. It’s also delicious with a side of naan bread or roti.

Leftovers:

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Vegan Option:

To make this curry vegan, substitute the chicken with tofu and use vegetable broth instead of chicken broth. Also, make sure to use a vegan-friendly curry paste, as some curry pastes contain fish sauce.

Gluten-Free Option:

To make this curry gluten-free, use tamari instead of soy sauce and make sure your curry paste is gluten-free.

Slow Cooker Option:

You can also make this curry in a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with all the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Instant Pot Option:

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Conclusion:

This Thai Chicken Coconut Curry isn’t just another weeknight dinner; it’s a vibrant, flavorful journey to Southeast Asia right in your own kitchen! I truly believe this recipe is a must-try because it perfectly balances creamy coconut milk with the zing of ginger, garlic, and chili, creating a symphony of tastes that will tantalize your taste buds. It’s surprisingly easy to make, even for beginner cooks, and the result is a dish that tastes like it came straight from your favorite Thai restaurant.

But the best part? It’s incredibly versatile! Feel free to adjust the spice level to your liking – add more chili flakes for an extra kick, or omit them altogether for a milder flavor. You can also swap out the chicken for tofu or shrimp for a vegetarian or pescatarian option. I’ve even made it with butternut squash for a delicious fall-inspired variation!

Serving suggestions are endless. I personally love serving this curry over a bed of fluffy jasmine rice, but quinoa or brown rice work just as well. For an extra touch of freshness, garnish with chopped cilantro, a squeeze of lime juice, and a sprinkle of toasted sesame seeds. A side of steamed vegetables, like broccoli or green beans, complements the richness of the curry perfectly. You could even serve it with warm naan bread for dipping!

Don’t be afraid to get creative and experiment with different vegetables. Bell peppers, mushrooms, and spinach all work beautifully in this curry. And if you’re feeling adventurous, try adding a dollop of peanut butter for an even richer, more decadent flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dish for a cozy night in, a casual dinner party, or even a meal prep staple for the week ahead. The aroma alone will fill your kitchen with warmth and happiness.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise, you won’t be disappointed!

And most importantly, I want to hear about your experience! Did you make any modifications to the recipe? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to learn from your experiences and see how you’ve made this Thai Chicken Coconut Curry your own. Your feedback is invaluable, and it helps me continue to improve and share delicious recipes with all of you. Happy cooking! I can’t wait to see what you create! Let me know if you have any questions, I’m always happy to help. Enjoy!