Serves: 4 | Total Time: 35 minutes
Okay, if you’re craving something creamy, cozy, and full of flavor—this Thai Chicken Coconut Curry is it.
It’s one of those one-pan meals that comes together fast but tastes like you’ve been cooking all day. The sauce is rich with coconut milk, a little spicy, and packed with fresh flavor thanks to lime and herbs. I make this all the time when I want comfort food but also something a little exciting.
🍽️ Why I Love This Recipe
This one’s a go-to in my kitchen. It’s comforting, easy, and full of flavor. Plus, it all comes together in one skillet—so cleanup is a breeze.
- One-pan magic: Less mess, less stress.
- Fast but flavorful: Ready in 35 minutes, but tastes like it simmered for hours.
- Restaurant vibes at home: Creamy, spicy, and so satisfying.
- Easy to make your own: Swap the veggies or adjust the spice. It always works.
- Great for leftovers: Somehow, it tastes even better the next day.
🛒 What You’ll Need
- 1 ½ lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- Cooked jasmine rice, for serving
- Optional: sliced red chili or chili flakes for heat
🔪 Tools You’ll Need
- Large nonstick skillet or sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or silicone spatula
- Measuring spoons
- Citrus juicer (optional)
👩🍳 Pro Tips
- Don’t overcook the chicken. Once it’s not pink inside, pull it from the pan while the veggies and sauce cook. It stays juicy this way.
- Use full-fat coconut milk. It makes the sauce rich and silky. Light versions can split.
- Taste and adjust. Thai curry should be balanced—sweet, salty, tangy, and spicy. Add a little more lime, sugar, or fish sauce as needed.
- Prep everything first. It cooks fast once you start, so have everything chopped and ready.
- Add heat at the end. Red pepper flakes or fresh chili go in last so everyone can control the spice level.
🧪 Why This Recipe Works (Quick Science)
- Coconut milk + red curry paste create a rich emulsion that clings to every bite.
- Browning the chicken first builds flavor through the Maillard reaction.
- Fish sauce + lime juice + sugar bring that classic Thai balance of salty, sour, and sweet.
🍱 Meal Plan Ideas
- Day 1: Serve fresh with rice and steamed green beans.
- Day 2: Reheat leftovers over noodles or spoon over baked sweet potatoes.
- Day 3: Turn leftovers into a Thai-style wrap with tortillas and crunchy slaw.
🔁 Substitutions & Variations
- Protein: Swap chicken for shrimp, tofu, or chickpeas.
- Veggies: Try zucchini, spinach, broccoli, or snap peas.
- Curry Paste: Yellow or green curry paste will give a different flavor twist.
- No fish sauce? Use soy sauce or tamari.
⏲️ Make Ahead Tips
- You can chop all veggies and even cube the chicken the day before.
- Sauce can be made a few hours ahead—just reheat gently and add chicken fresh.
How to Make Thai Chicken Coconut Curry
Step 1: Brown the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken pieces and sear until golden, about 3–4 minutes. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pan, add diced onion, minced garlic, and grated ginger. Cook until soft and fragrant, about 2–3 minutes.
Step 3: Add the Curry Paste
Stir in 2 tablespoons red curry paste and cook for 1 minute until the paste darkens and smells toasty.
Step 4: Add Peppers & Coconut Milk
Toss in red and yellow bell peppers, stir to coat, then pour in the coconut milk. Stir in fish sauce and brown sugar. Let simmer for 5 minutes.
Step 5: Return Chicken & Finish
Add chicken back in and simmer another 5–7 minutes until fully cooked. Stir in lime juice and chopped cilantro right before serving.
Step 6: Serve and Enjoy
Spoon curry over jasmine rice, top with extra cilantro and chili if you like it spicy.
🧊 Leftovers & Storage
- Store in an airtight container for up to 4 days.
- Reheat gently on the stove or microwave.
- Add a splash of coconut milk or water if the sauce gets too thick.
😬 Common Mistakes
- Overcooking the chicken – makes it dry. Remove and add back later.
- Using low-fat coconut milk – it can split and turn watery.
- Not tasting the sauce – adjust salt, sugar, and lime juice to your liking.
- Adding raw veggies too late – they won’t soften enough.
🍚 What to Serve With
- Steamed jasmine or basmati rice
- Warm naan or flatbread
- Thai cucumber salad
- Steamed green beans or broccoli
❓ FAQ
Can I freeze this?
Yes! Freeze in a sealed container for up to 2 months. Thaw and reheat gently.
Is this very spicy?
Not too spicy, but you can adjust by using more or less curry paste.
Can I use chicken thighs?
Absolutely. Thighs will be even juicier—just cut into pieces and cook the same way.
🥄 Let’s Make It!
I hope you try this Thai Chicken Coconut Curry—it’s easy, cozy, and just packed with flavor. If you give it a go, leave a comment and let me know how it turned out! Or ask me anything—I’m here to help. 💛