The moment you take a whiff of Thai Chicken Coconut Curry, your senses will dance in delight. Imagine the aroma of coconut milk mingling with fragrant spices and tender chicken, making your stomach growl louder than a disgruntled cat. This dish is not just a meal; it’s a hug in a bowl, perfect for cozy nights or when you need a little taste of the tropics. For more inspiration, check out this Honey Mustard Chicken recipe recipe.

I remember the first time I tried making this recipe. My kitchen transformed into a fragrant paradise, and my family couldn’t resist sneaking bites before it was even done. Now, every time I make Thai Chicken Coconut Curry, it’s like hosting an aromatic party that everyone wants to attend. slow cooker beef bites creamy comfort food pairing It’s the perfect dish for dinner parties, family gatherings, or simply when you’re craving something exotic yet comforting. comforting cabbage soup.

I once made this dish for friends who were skeptical about trying anything “foreign.” By the end of the evening, they were licking their bowls clean and begging for the recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd size.
• Coconut Milk: Opt for full-fat coconut milk for creaminess; light versions might leave you feeling deprived.
• Red Curry Paste: This brings the heat! Use more if you’re feeling adventurous or less if you’re playing it safe.
• Fresh Vegetables: Think bell peppers and broccoli; they add crunch and color to your curry masterpiece.
• Fish Sauce: A little goes a long way! It adds depth and umami without overwhelming flavors.
• Fresh Basil: Add this at the end for that refreshing burst of flavor that ties everything together beautifully.
• Lime Juice: A squeeze of lime brightens the dish and balances out the richness from the coconut milk.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start by preparing your workspace: Gather all ingredients, tools like cutting boards and knives, and have your measuring cups ready.

Prep Your Ingredients: Chop chicken into bite-sized pieces, slice bell peppers into strips, and mince garlic. Get those colors vibrant!

Sauté Aromatics: Heat oil in a large pan over medium heat. Add minced garlic until fragrant—around 30 seconds—and watch your kitchen transform.

Add Chicken to Sizzle: Toss chicken pieces into the pan. Cook until they turn golden brown on all sides—about 5-7 minutes—your taste buds should be tingling!

Stir in Curry Paste & Veggies: Mix in red curry paste along with chopped vegetables. Stir well until everything is coated—this should take about 2 minutes.

Pour in Coconut Milk & Simmer: Carefully pour coconut milk into the mix. Bring to a gentle simmer while stirring occasionally—around 10 minutes—until chicken is fully cooked.

Add Final Touches & Serve Up!: Remove from heat; stir in fish sauce, fresh basil leaves, and a squeeze of lime juice before serving over rice or noodles.

Enjoy every spoonful of this Thai Chicken Coconut Curry as you bask in its tropical charm!

Perfecting the Cooking Process

First, sauté the chicken until golden brown, then add vegetables before pouring in coconut milk for rich flavor.

Add Your Touch

Feel free to swap chicken for shrimp or tofu, and add vegetables like bell peppers or spinach for extra color and nutrition.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat.

There’s nothing quite like making Thai Chicken Coconut Curry on a rainy day. I once made this dish for friends, and their delighted faces made me feel like a culinary rockstar!

FAQ

Can I make Thai Chicken Coconut Curry ahead of time?

Absolutely! It tastes even better when made ahead due to flavor melding.

What can I substitute for coconut milk?

Try almond milk or heavy cream, but be aware of flavor changes.

Is this recipe spicy?

spicy chorizo chili.

You control the spice level by adjusting curry paste or adding chilies!

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Thai Chicken Coconut Curry

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Thai Chicken Coconut Curry is a tropical delight that brings the warmth of Southeast Asia into your kitchen. With tender chicken simmered in creamy coconut milk and fragrant spices, this dish is both comforting and exotic. Perfect for cozy nights or entertaining guests, it’s a flavorful hug in a bowl that will have everyone asking for seconds.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 can (13.5 oz) full-fat coconut milk
• 2–3 tbsp red curry paste (adjust for spice preference)
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 2 tsp fish sauce
• 1/4 cup fresh basil leaves
• Juice of 1 lime

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Instructions

1. Prepare your workspace by gathering all ingredients and tools.
2. Chop chicken into bite-sized pieces, slice bell peppers, and mince garlic.
3. Heat oil in a large pan over medium heat; sauté minced garlic until fragrant (about 30 seconds).
4. Add chicken pieces and cook until golden brown on all sides (5-7 minutes).
5. Stir in red curry paste and vegetables; cook for another 2 minutes to coat.
6. Pour in coconut milk and bring to a gentle simmer while stirring occasionally (about 10 minutes) until chicken is fully cooked.
7. Remove from heat; stir in fish sauce, basil leaves, and lime juice before serving over rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup
• Calories: 385
• Sugar: 2g
• Sodium: 480mg
• Fat: 23g
• Saturated Fat: 17g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 85mg