Thai Chicken Coconut Curry

Thai Chicken Coconut Curry: Rich, creamy, and flavorful! Simmer chicken and veggies in a fragrant coconut milk-based curry sauce served with jasmine rice. Make it tonight!

In the heart of Southeast Asia lies a culinary gem that will tantalize your taste buds – Thai Chicken Coconut Curry.

This rich and aromatic dish is a symphony of flavors, with tender chicken, sweet coconut milk, and a hint of spice, all harmoniously blended in a deliciously creamy sauce.

Ready Time

45 mins


5 servings


  • 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 3 medium-sized onions, diced
  • 3 cloves of garlic, minced
  • 2 medium-sized bell peppers, diced
  • 2 tablespoons of vegetable oil
  • 2 teaspoons of grated fresh ginger
  • 1 tablespoon of Thai red curry paste
  • 2 cups of coconut milk
  • 1 can (14 oz) of diced tomatoes
  • 1 cup of chicken broth
  • 1 tablespoon of fish sauce
  • 1 tablespoon of brown sugar
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of cayenne pepper
  • Salt, as needed
  • Fresh Thai basil leaves, chopped (for garnish)
  • Cooked jasmine rice or cauliflower rice, for serving


Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.

Add the diced onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the diced bell peppers and cook for an additional 2-3 minutes, until they start to soften.

Add the chicken pieces to the pan and cook until browned, about 5-6 minutes.

Remove the chicken from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of vegetable oil.

Add the grated ginger and cook for 1 minute, until fragrant.

Add the Thai red curry paste and cook for another minute, stirring constantly.

Pour in the coconut milk, diced tomatoes, chicken broth, fish sauce, brown sugar, ground cumin, ground coriander, turmeric, and cayenne pepper.

Stir well to combine.

Bring the mixture to a simmer.

Add the browned chicken back to the pan and stir to coat with the curry sauce.

Reduce the heat to medium-low and let simmer, uncovered, for 20-25 minutes, or until the chicken is cooked through.

Season the curry with salt to taste.

Garnish with chopped fresh Thai basil leaves.

Serve with cooked jasmine rice or cauliflower rice.


Use any combination of chicken breast or thighs, or a mix of both, depending on your preference.

If using onions that are too pungent, soak them in water for 30 minutes before dicing to remove excess sulfur.

Bell peppers can be substituted with other colorful peppers, like Anaheim or Poblano, for added flavor.

For an extra spicy kick, increase the cayenne pepper to 1/2 teaspoon or add diced jalapeños.

Coconut milk can be substituted with coconut cream for a richer, creamier curry.

To make this recipe vegetarian, swap the chicken with extra-firm tofu, tempeh, or seitan, and adjust the cooking time accordingly.

For a lighter sauce, use 1 cup of chicken broth and 1 cup of water instead of 2 cups of chicken broth.

To make ahead, prepare the curry up to a day in advance, refrigerate, and reheat when ready to serve.

Freeze leftovers for up to 3 months and reheat when needed.

Nutrional Value

  • Calories: 544
  • Total Fat: 34g
  • Saturated Fat: 23g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 38g
  • Dietary Fiber: 4g
  • Sugars: 10g
  • Protein: 37g
Thai Chicken Coconut Curry
Thai Chicken Coconut Curry

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