Skip to main content
chef-silvano-braga-recipes-post-thai-chicken-coconut-curry-001

Thai Chicken Coconut Curry

Explore the enchanting flavors of Thailand with my authentic Thai Chicken Coconut Curry recipe. Immerse yourself in the rich aroma of red curry paste, coconut milk, and vibrant spices, harmoniously combined with tender chicken and crisp vegetables. This recipe promises a culinary journey to the heart of Thai cuisine, bringing the essence of Thailand’s street food stalls directly to your kitchen.

Total Time
30 min
Difficulty
Easy
chef-silvano-braga-background-recipes-left-side-002
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 500 grams boneless, skinless chicken breasts, cut into bite-sized pieces
    400 ml coconut milk
    1 red bell pepper, sliced
    1 yellow bell pepper, sliced
    1 onion, thinly sliced
    2 cloves garlic, minced
    1 thumb-sized piece of ginger, grated
    2 tablespoons red curry paste
    2 tablespoons fish sauce
    1 tablespoon vegetable oil
    1 tablespoon brown sugar
    Juice of 1 lime
    Fresh cilantro leaves for garnish
    Cooked jasmine rice for serving

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    15 min

Goes Great with

Method
    1. Prepare the Curry Base:
      Heat vegetable oil in a large pan over medium heat. Add minced garlic and grated ginger. Sauté until fragrant. Add red curry paste and cook for a minute, stirring constantly.
    2. Cook the Chicken:
      Add chicken pieces to the pan. Cook until the chicken turns white on all sides, about 5-7 minutes.
    3. Add Vegetables:
      Pour in coconut milk, fish sauce, and brown sugar. Stir well. Add sliced red and yellow bell peppers, and onion. Simmer for 10-15 minutes, or until the chicken is fully cooked and the vegetables are tender.
    4. Finish and Serve:
      Squeeze lime juice into the curry for a burst of freshness. Adjust seasoning with more fish sauce or sugar if needed. Remove from heat.
    5. Serve:
      Spoon the Thai chicken coconut curry over cooked jasmine rice. Garnish with fresh cilantro leaves. Serve hot and enjoy the aromatic and flavorful Thai delight!
    Pro Tips
    • Vegetable Options: Feel free to add other vegetables like bamboo shoots, baby corn, or peas for extra texture and flavor.
    • Creamy Texture: For an even creamier curry, you can use full-fat coconut milk.
    • Marinating Chicken: Marinate the chicken pieces in a bit of fish sauce and lime juice for 15-20 minutes before cooking for enhanced flavor.

Notes

Calories per Serving:
Approximately 400 kcal per serving (excluding rice). Enjoy this rich and aromatic Thai Chicken Coconut Curry for a flavorful dining experience.

Goes Great with