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Creamy Thai Coconut Curry Chicken

creamy thai coconut curry chicken - featured image
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A quick and easy 30-minute dinner featuring tender chicken simmered in a rich and creamy Thai coconut curry sauce with fresh vegetables and fragrant spices.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 cup sliced bell peppers (red or yellow)
  • 1/2 cup snap peas or green beans
  • 1/2 cup thinly sliced carrots
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon vegetable oil or coconut oil
  • 1 tablespoon fish sauce (or soy sauce for vegetarian version)
  • 1 tablespoon brown sugar or palm sugar
  • Handful of fresh Thai basil or cilantro leaves for garnish
  • Juice of 1 lime
  • Optional: 1-2 small red chilies sliced
  • Optional: 1/4 cup chopped roasted peanuts

Instructions

  1. Cut the chicken into 1-inch pieces, slice the vegetables, mince the garlic, grate the ginger, and chop the onion.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add chopped onion, garlic, and ginger; sauté for 2-3 minutes until fragrant and translucent.
  4. Stir in 2 tablespoons Thai red curry paste and cook for 1-2 minutes to release flavors.
  5. Add chicken pieces and cook for 4-5 minutes until mostly cooked through.
  6. Pour in coconut milk, stir gently, bring to a simmer, then reduce heat to medium-low and cook for 5 minutes.
  7. Add bell peppers, snap peas, and carrots; simmer for 3-4 minutes until vegetables are tender but crisp.
  8. Stir in fish sauce, brown sugar, and lime juice; adjust seasoning to taste.
  9. Remove from heat and garnish with fresh Thai basil or cilantro, optional red chilies, and peanuts.
  10. Serve immediately over steamed jasmine rice or cauliflower rice.

Notes

Use chicken thighs for juicier results. Toast curry paste with aromatics for deeper flavor. Adjust fish sauce, sugar, and lime juice at the end for perfect balance. If sauce is too thick, add water or chicken broth; if too thin, simmer longer uncovered. Keep heat medium to medium-low to prevent coconut milk from curdling.

Nutrition

Keywords: Thai coconut curry, chicken curry, easy dinner, quick Thai recipe, coconut milk curry, weeknight dinner, creamy curry

Find it online: https://prismtaste.com/creamy-thai-coconut-curry-chicken-recipe-easy-30-minute-dinner-idea/